Top Recipes

Homemade Mexican Chalupas Recipe

Homemade Mexican Chalupas Recipe

80%
Read More
Delicious Strawberry Shortcake Oreo Trifle

Delicious Strawberry Shortcake Oreo Trifle

80%
Read More
Best Healthy Banana Bread

Best Healthy Banana Bread

80%
Read More
The Best Cinnamon Donut Bread

The Best Cinnamon Donut Bread

80%
Read More
Red Velvet Cake Pops Recipe

Red Velvet Cake Pops Recipe

80%
Read More
Best Recipes-easy Ritz Cracker Chicken

Best Recipes-easy Ritz Cracker Chicken

80%
Read More

Easy Baked Korean Chicken Wings

55/100 by 165 users
Easy Baked Korean Chicken Wings

IngredientsMain

  • 1 kg chicken wings (2.2 pounds) drumettes & wingettes – these are also known as “chicken nibbles” at an Australian supermarket
  • 1 cup milk (250ml)
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp dried rosemary leaves
  • toasted sesame seeds (optional) to garnish
  • green onions (optional) chopped to garnish

Marinating sauce (mix these together in a bowl)

  • 1 Tbsp Korean chili flakes (Gochugaru)
  • 1 Tbsp Korean chili paste (Gochujang)
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 Tbsp msg free oyster sauce
  • 1 Tbsp rice wine
  • 1 tsp minced garlic

Instructions

  1. Rinse the chicken in cold tap water and put it into a bowl. Add the milk salt black pepper and rosemary leaves then mix them well. Cover the bowl and leave it in the fridge for about 20 minutes. Drain off the milk. (Leave any rosemary residue on the chicken as it is. It will add a nice aroma once baked.)
  2. Put the chicken into a large zipper lock bag (27cm x 33 cm/10.6 inch x 13 inch) and add the sauce. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Alternatively you can use a brush to paste the sauce onto the chicken. Marinate it for at least 4 hrs in the fridge.
  3. Preheat the oven at 240 C/ 464 F (on the fan forced setting) for 20 mins. Take the chicken out from the fridge. Lay down a baking paper on top of the oven tray and line up the chicken. Make sure they are not stacked up on top of each other.
  4. Put the tray into the oven and bake it at 240 C/ 464 F for 10 mins. Take the tray out and turn the chicken over and put it back in the oven. Bake it a further 10 mins or until charred on the skin.
  5. Serve. (Optionally garnish with some sesame seeds and/or green onion.)

This article and recipe adapted from this site

Share This:

More from Recipes

Perfect No Bake Key Lime Pie Dessert

Perfect No Bake Key Lime Pie Dessert

57%
Read More
Easy Rustic Chicken With Garlic Gravy

Easy Rustic Chicken With Garlic Gravy

51%
Read More
Bunny Paw Thumbprint Cookies

Bunny Paw Thumbprint Cookies

95%
Read More
Egg Roll In A Bowl

Egg Roll In A Bowl

73%
Read More
Delicious Southern Banana Pudding

Delicious Southern Banana Pudding

91%
Read More
Italian Skillet Chicken With Tomatoes And Mushrooms

Italian Skillet Chicken With Tomatoes And Mushrooms

67%
Read More
Slow Cooker Chicken And Rice Casserole

Slow Cooker Chicken And Rice Casserole

94%
Read More
Best Recipes-sweet Alabama Pecanbread

Best Recipes-sweet Alabama Pecanbread

54%
Read More
The Best Homemade Chicken Enchiladas

The Best Homemade Chicken Enchiladas

87%
Read More
Pukkuri Curried Chicken

Pukkuri Curried Chicken

70%
Read More
Rosemary-easy Garlic Chicken Kabobs

Rosemary-easy Garlic Chicken Kabobs

94%
Read More
No Knead Rosemary Bread

No Knead Rosemary Bread

55%
Read More
Homemade Fresh Peach Crisp Recipe

Homemade Fresh Peach Crisp Recipe

66%
Read More
Hot Chocolate Cookies

Hot Chocolate Cookies

51%
Read More
The Most Amazing S’mores Cupcakes

The Most Amazing S’mores Cupcakes

58%
Read More
Vegan Apple Pie With Streusel | Gluten-free Recipe

Vegan Apple Pie With Streusel | Gluten-free Recipe

83%
Read More
Raspberry Almond Shortbread Cookies

Raspberry Almond Shortbread Cookies

60%
Read More
Smothered Cheesy Sour Cream Chicken Recipes

Smothered Cheesy Sour Cream Chicken Recipes

55%
Read More

Pages