Yes, we all love chicken wings but aren’t you getting sick and tired of eating the same buffalo wings? Don’t worry about it. If you invest just 15 minutes, you will have one of the best chicken wings that you’ve ever had, Korean Soy Sauce Chicken Wings. Alright, are you guys ready? Let’s get started.
SOY SAUCE CHICKEN WINGS (2 servings)
Ingredients:
- 10 shishito peppers (2.1 oz, 60g)
- 5 cloves garlic
- 1-2 green onions
- 1/2 tsp (2g) ginger
- 1 mild red chili (optional), to garnish
- 1.3 lb (600g) chicken wings
- Kosher salt and black pepper, to taste
- 1/4 cup cornstarch
- 3 tbsp neutral-tasting oil
- Generous pinch of toasted sesame seeds, to garnish
Sauce:
- 2.5 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sugar
- 2 tbsp oyster sauce
- 1 tbsp mirin
- 1/2 tbsp chicken bouillon powder
- 1/4 cup (60ml) water
- 1 Vietnamese dried chili
Instructions:
PREP VEGETABLES
1. Cut the shishito peppers into bite-sized pieces. Finely chop the garlic cloves.
2. Thinly slice the green onions, separating the whites and greens.
3. Grate a small knob of ginger (1/2 tsp). Thinly slice the red chili (if using).
MAKE SAUCE
1. In a small container, mix together the soy sauce, honey, sugar, oyster sauce, mirin, chicken bouillon powder, and water.
2. Depending on your preference, add 1 or 2 dried chilies. Since it’s not a spicy version, I’ll just add 1 dried chili.
PREP CHICKEN WINGS
1. Use a knife and make small cuts in the chicken. Pat dry with paper towel. Season with salt and pepper.
2. Lightly coat them with cornstarch. Make sure they’re evenly coated and shake off the excess.
MAKE SOY SAUCE CHICKEN WINGS
1. In a large pan, heat the oil (3 tbsp) over medium heat. Once it’s heated, add the chicken wings and cook for 8 to 10 minutes or until they’re golden brown. Make sure to move them around or gently shake the pan. Once they’re cooked through, remove from the pan and set aside.
2. To the same pan, add the garlic, white parts of the green onions, and ginger. Saute for 1 minute or until fragrant. Pour in the sauce and bring it to a boil over high heat.
3. Once it comes to a boil, add the cooked wings and toss everything together for 2 to 3 minutes or until they are nicely coated.
4. Add the shishito peppers. Give them a quick stir, about 30 seconds. Transfer to a serving plate. Garnish with sesame seeds, green onions, and red chili (if using). Enjoy~!
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Soy Sauce Chicken Wings
2
servingsIngredients
10 shishito peppers (2.1 oz, 60g)
5 cloves garlic
1-2 green onions
1/2 tsp (2g) ginger
1 mild red chili (optional), to garnish
1.3 lb (600g) chicken wings
Kosher salt and black pepper, to taste
1/4 cup cornstarch
3 tbsp neutral-tasting oil
Generous pinch of toasted sesame seeds, to garnish
- Sauce:
2.5 tbsp soy sauce
1 tbsp honey
1 tbsp sugar
2 tbsp oyster sauce
1 tbsp mirin
1/2 tbsp chicken bouillon powder
1/4 cup (60ml) water
1 Vietnamese dried chili
Directions
- Prep Vegetables
- Cut the shishito peppers into bite-sized pieces. Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens. Grate a small knob of ginger (1/2 tsp). Thinly slice the red chili (if using).
- Make Sauce
- In a small container, mix together the soy sauce, honey, sugar, oyster sauce, mirin, chicken bouillon powder, and water.
- Depending on your preference, add 1 or 2 dried chilies. Since it’s not a spicy version, I’ll just add 1 dried chili.
- Prep Chicken Wings
- Use a knife and make small cuts in the chicken. Pat dry with paper towel. Season with salt and pepper. Lightly coat them with cornstarch. Make sure they’re evenly coated and shake off the excess.
- Make Soy Sauce Chicken Wings
- In a large pan, heat the oil (3 tbsp) over medium heat. Once it’s heated, add the chicken wings and cook for 8 to 10 minutes or until they’re golden brown. Make sure to move them around or gently shake the pan. Once they’re cooked through, remove from the pan and set aside.
- To the same pan, add the garlic, white parts of the green onions, and ginger. Saute for 1 minute or until fragrant. Pour in the sauce and bring it to a boil over high heat.
- Once it comes to a boil, add the cooked wings and toss everything together for 2 to 3 minutes or until the chicken is nicely coated.
- Add the shishito peppers. Give them a quick stir, about 30 seconds. Transfer to a serving plate. Garnish with sesame seeds, green onions, and red chili (if using). Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
2 Comments
How much chicken should we use?
I am really enjoying cooking your recipes!
Just updated it! We need 1.3 lb (600g) of chicken wings for this recipe! 🙂