Cook the Book

Korean-Style Chicken Wings From 'Maximum Flavor'

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[Photograph: Aki Kamozawa and H. Alexander Talbot]

When I think of Korean-style chicken wings, I immediately think of deep-fried morsels dredged in a spicy, sticky sauce. Aki Kamozawa and H. Alexander Talbot's chicken wings are defiantly not of that type. Instead, the Korean wings in their new cookbook, Maximum Flavor, are roasted and served with a mildly spicy soy and sesame dipping sauce that is far from bright red. Sound crazy? It did to me, at first.

Can roasting actually bring out the same ultra-crispness of the best Korean fried chicken? If you've marinated the wings in baking soda and egg whites, the answer is yes. Most definitely yes. And what of this sauce? Between the apple juice, honey, sesame oil, ginger, garlic, and tamari, it is a true mish-mash of a dip that sings when paired with the sweet, juicy chicken.

Why I picked this recipe: Why wouldn't I want to make super-crisp chicken wings at home?

What worked: Baking soda, salt, and egg whites indeed make for extra crisp, golden-brown wings; but the standout component here was the harmonious dipping sauce.

What didn't: Nothing.

Suggested tweaks: You could add more spice to the wings by incorporating chile flakes into the marinade. And if you like this technique, you could use the mixture on a whole chicken as well (brush it on instead of tossing).

As always with our Cook the Book feature, we have five (5) copies of Maximum Flavor to give away this week.

About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.

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