AI-generated imageKorean Pan-Braised Soy-Garlic Chicken Wings (2 Servings)
Browned chicken wings are braised in a soy-garlic glaze for a Korean home-style main. Unlike fried chicken or spicy chicken stew, bone-in wings are slowly cooked in a savory-sweet sauce.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Do not rinse refrigerated raw wings. Pat dry with paper towels and keep tools that touched raw chicken separate.
- 02
Combine 40 mL soy sauce, 120 mL water, 10 g garlic, 12 g sugar, optional 20 mL cooking wine and 5 g ginger.
- 03
Heat 10 mL oil over medium heat and brown both sides of the wings. They are not yet considered safely cooked.
- 04
Add the sauce, cover and gently simmer over low-medium heat. Turn two or three times; add a splash of water if it dries out.
- 05
Check the thickest meat, avoiding bone, with a food thermometer; it must reach at least 74°C (165°F). Continue cooking and recheck if needed.
- 06
Uncover and reduce the sauce until it glazes the fully cooked wings. Add chopped scallion, heat briefly and serve.
Helpful source links
Before you cook
Do not rinse raw chicken and prevent cross-contamination. Cook the thickest section to 74°C/165°F away from the bone; check soy and wheat in soy sauce. Refrigerate leftovers within two hours and reheat to 74°C/165°F.
Allergens: 대두·밀(간장) / soy and wheat (soy sauce) / 大豆・小麦（醤油）
Image & source credits
AI-generated image.