So, I have successfully made Japanese-inspired flavored Asian Chicken Wings in broiler. This time, I tried Korean-inspired flavored Asian Chicken Wings, baked in oven. This recipe I found is actually for grill, but I converted it to be baked in oven. The recipe does not require marinating, and even though I wanted to marinate, I decided to follow the instruction to see how that would be like.
Heat the oven to 250. Put all the wings (1.5 pounds, or around 20 wings) in a bag with 2 tablespoons of flour with a dash of salt, close the Ziploc bag with good amount of air, and shake (carefully). Some prefer to use baking powder instead of flour, it is up to you!
Once the oven is ready, set a baking rack on middle lower rack and place wings on lined baking sheet. It is best to line the baking sheet with aluminum foil topped with parchment paper for easy cleanup.
This process takes longer and more TLC than the Asian Chicken Wings #1, for sure… First, you bake them at 250 for 30 minutes, flipping the wings at mid point. Then, turn the oven temperature to 425, and bake another 40 minutes in middle rack, flipping the wings at the mid point.
While the wings are baking, lets make the sauce! Here are the ingredients;
SAUCE INGREDIENTS
2 tablespoons soy sauce
2 tablespoons gochujang or sriracha
1 tablespoon rice vinegar
1 tablespoon honey
1/2 tablespoon sesame oil
1 tablespoon minced garlic
1/2 tablespoon minced ginger
Mix all the sauce ingredients in a large bowl, whisk to combine.
After the wings were baked at 425 for 40 minutes, take them out of the oven, add them to the bowl with the sauce, and toss to coat. Put the wings back on the baking sheet, and baked them at 425 for 6 minutes, flipping the wings at mid point.
After all that baking and flipping, they are finally done! This Asian Chicken Wings certainly took much longer, and more hands-on than the Asian Chicken Wings #1. But how about the taste? Well, the sauce was really great, not as spicy as I thought they would be (I used a bit more than 2 tablespoons of gochujang). The wings were tasty, tangy, and juicy, but not as juicy as the Asian Chicken Wings #1. I wonder what difference it would have if I had marinated them overnight? I will experiment further when we want more tangy wings next time…
At the end, I found out I prefer the broil the wings more than baking. And I think they are a good, healthier alternative to fried wings. What is your favorite way to cook your wings?
We did ended up making these again, but in a different way. First, I marinated them overnight, and then I broiled them. They came out great, very juicy and much faster than baking!
