Korean-style chicken wings
Author: 
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1½ lb chicken wings (skin on)
  • 1 scallion, sliced into ½" segments
Marinade:
  • 4 cloves garlic, minced
  • 1" piece ginger, minced
  • 3 tbsp gochujang
  • 1 tsp kochukaru (Korean red pepper flakes)
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sesame oil
  • 1 tsp honey
  • 1 tsp lemon juice
  • A few pinches ground black pepper
Dipping sauce:
  • 1 tsp gochujang
  • 2 tbsp mayonnaise (preferably Kewpie)
Instructions
  1. Mix all the marinade ingredients together in a large bowl and taste. The marinade should be spicy, garlicky, and a bit sweet.
  2. Wash the chicken wings in cold water. Pat dry with a paper towel and add to the bowl. Mix well so that the wings are well coated. Cover the bowl with plastic wrap and refrigerate overnight. Take them out of the fridge 30 minutes before cooking.
  3. When read to broil, bring the wings to room temperature. Grease a broiler pan with vegetable oil and arrange the wings on top. (Place a foil-lined baking pan below to reduce cleanup.) Place in the oven with the wings about 3-4" away from the flames. Broil for about 5-7 minutes. Turn the wings over and broil another 5 minutes until done. (Check every once in a while to make sure you don't burn them!)
  4. Garnish with the scallions and serve with dipping sauce on the side.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/korean-style-chicken-wings/