Korean Hot Wings with Garlicky Soy Dipping Sauce
This recipe makes 30 servings
Nutritional Info |
|
|---|---|
| Per each of 30 pieces: about | - |
| cal | 43 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 9 mg |
| sodium | 125 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
- Portion size: 25 to 30 pieces
Little flecks of sesame seeds look attractive on these deep golden brown wings.
Mild version: Omit cayenne pepper. Omit hot pepper flakes in Garlicky Soy Dipping Sauce.
Ingredients
- 2 tbsp 2tbspsoy sauce
- 1 tbsp 1tbspsesame seeds
- 1 tbsp 1tbspgingerroot, grated
- 1 tbsp 1tbspsesame oil
- 1-1/2 tsp 1-1/2tspgranulated sugar
- 1/2 tsp 1/2tsppepper
- 1 pinch 1pinchcayenne pepper
- 2 2cloves garlic, minced
- 2 lb 2lbchicken wingchicken wings, tips removed
- Garlicky Soy Dipping Sauce Recipe
Preparation
In large bowl, mix together soy sauce, sesame seeds, ginger, sesame oil, sugar, pepper, cayenne pepper and garlic. Add chicken wings; toss to coat well. Cover and marinate in refrigerator for at least 2 hours or for up to 24 hours.
Arrange wings on rack on foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven for 20 minutes; turn and bake until juices run clear when chicken is pierced, about 15 minutes.
Broil wings, turning once, until crisp and browned, 1 to 2 minutes per side. Serve with Garlicky Soy Dipping Sauce.
Source : Canadian Living Magazine: December 2003
