Tested till perfect Korean Hot Wings with Garlicky Soy Dipping Sauce

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2003

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 25 to 30 pieces


  • 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
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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.

Nutritional Information Per each of 30 pieces: about

cal 43 pro 3g total fat 3g sat. fat 1g
carb 1g fibre 0g chol 9mg sodium 125mg

% RDI:

iron 1 vit A 1
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