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).
Reprinted with permission from Maximum Flavor: Recipes That Will Change the Way You Cook by Aki Kamozawa and H. Alexander Talbot. Copyright 2013. Published by Clarkson Potter, a division of Random House. All rights reserved. Available wherever books are sold.
Korean-Style Chicken Wings From 'Maximum Flavor'
About This Recipe
|Yield:||serves 4 to 6|
|Active time:||15 minutes|
|Total time:||about 1 hour, plus overnight marinating time for the chicken|
|This recipe appears in:||Korean-Style Chicken Wings From 'Maximum Flavor'|
- 3 large egg whites
- 2 teaspoons (10 grams) baking soda
- 1 3/4 teaspoons (10.5) grams fine sea salt
- 4 pounds (1.8 kilograms) whole chicken wings
- 1/4 cup (65 grams) tamari soy sauce
- 3 tablespoons (42 grams) apple juice
- 1 tablespoon (16 grams) honey
- 1 tablespoon (14 grams) rice vinegar
- 1 tablespoon (14 grams) toasted sesame oil
- 1 teaspoon (2 grams) Korean red chile flakes
- 1 tablespoon (3.75 grams) toasted sesame seeds, chopped
- 1 garlic clove, grated
- 1/2 teaspoon (2.5 grams) grated fresh ginger
- 1 scallion, finely sliced
Put the egg whites, baking soda, and salt in a bowl and stir to dissolve the salt and baking soda. Add the chicken wings and stir to coat evenly. Remove the wings from the bowl and lay them out on 2 wire racks, each set over a baking sheet. Refrigerate the wings uncovered overnight for them to dry out.
Preheat the oven to 450°F (235°C).
Put the wings, still on the racks on the baking sheets, into the oven and cook for 15 minutes. Flip the wings over and bake for 10 minutes. Flip the wings over again and bake until a deep golden brown with a crackling skin, about 10 more minutes. Take the pans out of the oven and let cool for 5 minutes.
Meanwhile, in a small bowl, combine the soy sauce, apple juice, honey, rice vinegar, sesame oil, chile flakes, sesame seeds, garlic, ginger, and scallion.
Pile the wings on a serving platter and serve the sauce alongside.