Korean Hot Wings with Garlicky Soy Dipping Sauce
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.
Servings: 25 to 30
Ingredients:
| 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% |
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2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) sesame seeds
1 tbsp (15 mL) grated gingerroot
1 tbsp (15 mL) sesame oil
1-1/2 tsp (7 mL) granulated sugar
1/2 tsp (2 mL) pepper
Pinch cayenne pepper
2 cloves garlic, minced
2 lb (1 kg) chicken wings, tips removed
Garlicky Soy Dipping Sauce
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.
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