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Baked Korean Chicken Wing

Posting Date: 01/29/18

Baked Korean Chicken Wing is the baking version of Korean fried chicken wing. Korean fried chicken wing is very popular in South Korea that it has now spread to other parts in the world. To celebrate Winter Olympics of XXIII in PyeongChang, I am posting this recipe. It is also good as finger food to watch Super Bowl LII or as a matter of fact any sports. The reason I bake the chicken is because it is healthier and also it uses less vegetable oil. Every time I deep fry something, I always have to figure out what to do with the leftover oil. Sometimes I reuse it to fry other things depending on how clean the oil is or what the smell it takes after. However, there are times when I cannot reuse it even after trying to filter the oil and thus, I will have to throw it away. Baking the chicken solves this problem since the only oil needed is to brush the cooling rack to prevent the chicken from sticking.

To make the chicken crispy, I bake the chicken at high temperature. I also use cooling rack to get good circulation and minimize contact points during baking. Another step I do to get crispy chicken is to place the chicken less flat as possible or at an angle so that the liquid or moisture can drain during baking. To hold the chicken in place, I tuck the wing tip on the hole of cooling rack. That's the reason why I keep the chicken wing tip. I serve the chicken with homemade ranch dressing or you can use store bought ranch dressing. The ranch dressing cuts the heat a little bit.

This recipe serves 2 people.

Ingredients:

vegetable oil
2 lbs chicken wings
1/2 teaspoon salt
1/4 teaspoon black pepper
For the sauce: 1/4 cup soy sauce
For the sauce: 4 tablespoons
For the sauce: 2 tablespoons rice wine vinegar
For the sauce: 2 tablespoons honey
For the sauce: 2 teaspoon sesame oil
For the sauce: 1/4 teaspoon freshly minced ginger
For the sauce: 2 cloves garlic, minced
For the sauce: 1 tablespoon water
For garnish: toasted sesame seeds
For garnish: 1 green onion, sliced
Optional: homemade ranch dressing or store bought ranch dressing
Optional: 1 carrot, sliced
Optional: 1 celery, sliced

Methods:

Turn on the oven to 450 deg F.
Line baking sheet with Al foil for easy clean up. Place cooling rack on top of the baking sheet. The rack is used so that there is good circulation during baking and thus, it prevents the chicken from being soggy. Brush cooling rack generously with vegetable oil to prevent sticking.
Pat chicken wings dry with paper towel. Place them on top of cooling rack. I intentionally put the wings not to lay flat the first time it is baked. To do it, I tuck the tip of the wing underneath the hole of the cooling rack to hold it in place. The idea is to minimize the contact point between the chicken and the cooling rack and place the chicken slightly on an angle to drain any liquid or moisture during baking. This way, the chicken will be crispier. However, don't worry too much to get it perfect since the cooling rack is helpful to get good circulation during baking and make the chicken crispier than just placing the chicken right on top of a baking sheet. Sprinkle the chicken with half of the salt and pepper. Reserve the rest of salt and pepper for the other side later on.
Make sure the oven has reached the temperature before proceeding. Once the oven has reached temperature, bake the chicken for 20 min. After 20 min, take the baking sheet out of the oven and flip the chicken over using kitchen tongs. This time you don't need to worry to tuck the wing tip on the cooling rack since the skin has been dry. Sprinkle with the remaining salt and pepper. Bake the chicken for another 25 min or until it is brown and take the baking sheet out of the oven. Flip the chicken over again. Bake it for another 5 min or until that side becomes brown. This third step baking is to ensure the chicken is crispy. Take the baking sheet out of the oven once the chicken is brown.
While baking the chicken, you can make the sauce. To make the sauce, combine all the sauce ingredients in a pot. Whisk it. Heat it on the stove over medium heat. As soon as it is boiling, remove from the heat.
Dip the chicken in the sauce one by one. Place the chicken back on the cooling rack. Bake the chicken in the oven at 450 deg F for 5 min. By baking the chicken with the sauce, the chicken will absorb the flavor better. Take the chicken out of the oven.
If preferred, you can dip the chicken again in the remaining sauce. I prefer not to dip the chicken in the sauce the second time because I don't like it too saucy. Garnish the chicken with sesame seeds and green onion. Serve the chicken with ranch dressing, carrot, and celery.

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