Chicken

Crispy Soy Garlic Wings

August 12, 2015
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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.

FullSizeRender (6) 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.

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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

  1. Preheat oven to 450°
  2. Whisk egg whites and coat chicken wings.
  3. Sprinkle chicken wings with baking soda, salt and pepper. Toss until evenly coated. Let the wings dry in the refrigerator for 1 hour.
  4. Place wings onto a baking rack and bake for 25-30 minutes.
  5. Remove the chicken from the oven and let it rest.
  6. Combine garlic with soy sauce, hot chili sauce, honey, and sesame oil.
  7. In a sauce pan, heat the sauce over medium heat. Let the sauce reduce for about 3 minutes.
  8. Remove from heat and toss the chicken wings in the sauce mixture.
  9. Garnish with sesame seeds.

 

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