I would eat fried chicken everyday if I could. I decided to try another “healthier” fried chicken recipe, with an Asian twist. I tried to recreate Korean fried chicken. It didn’t taste like Mad for Chicken or Bonchon, but it satisfied the craving.
Many articles I read suggested coating the chicken wings in egg whites and baking soda to make the wings extra crispy. It sure gave these wings a faux-fry texture. The only thing I would have done different is leave out the wings to dry out after tossing them in the egg whites and baking soda. I think this would have helped give them an even crispier texture.
Crispy Soy Garlic Chicken Wings
2 pounds chicken wings
2 egg whites
1 teaspoon baking soda
2 cloves garlic, minced
¼ cup soy sauce
1 tablespoon hot chili sauce
1 tablespoon honey
1 teaspoon sesame oil
2 teaspoon sesame seeds
- Preheat oven to 450°
- Whisk egg whites and coat chicken wings.
- Sprinkle chicken wings with baking soda, salt and pepper. Toss until evenly coated. Let the wings dry in the refrigerator for 1 hour.
- Place wings onto a baking rack and bake for 25-30 minutes.
- Remove the chicken from the oven and let it rest.
- Combine garlic with soy sauce, hot chili sauce, honey, and sesame oil.
- In a sauce pan, heat the sauce over medium heat. Let the sauce reduce for about 3 minutes.
- Remove from heat and toss the chicken wings in the sauce mixture.
- Garnish with sesame seeds.