Top Recipes

The Best Mississippi Mud Brownies

The Best Mississippi Mud Brownies

80%
Read More
Apple Crisp Recipe

Apple Crisp Recipe

80%
Read More
Summer Drink: Frozen Basil Blender

Summer Drink: Frozen Basil Blender

80%
Read More
Easy Chocolate Caramel Twix Cheesecake

Easy Chocolate Caramel Twix Cheesecake

80%
Read More
Caramel Apple Trifles

Caramel Apple Trifles

80%
Read More
Best Recipe Crustless Tomato Pie

Best Recipe Crustless Tomato Pie

80%
Read More

Easy Baked Korean Chicken Wings

64/100 by 105 users
Easy Baked Korean Chicken Wings

IngredientsMain

  • 1 kg chicken wings (2.2 pounds) drumettes & wingettes – these are also known as “chicken nibbles” at an Australian supermarket
  • 1 cup milk (250ml)
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp dried rosemary leaves
  • toasted sesame seeds (optional) to garnish
  • green onions (optional) chopped to garnish

Marinating sauce (mix these together in a bowl)

  • 1 Tbsp Korean chili flakes (Gochugaru)
  • 1 Tbsp Korean chili paste (Gochujang)
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 Tbsp msg free oyster sauce
  • 1 Tbsp rice wine
  • 1 tsp minced garlic

Instructions

  1. Rinse the chicken in cold tap water and put it into a bowl. Add the milk salt black pepper and rosemary leaves then mix them well. Cover the bowl and leave it in the fridge for about 20 minutes. Drain off the milk. (Leave any rosemary residue on the chicken as it is. It will add a nice aroma once baked.)
  2. Put the chicken into a large zipper lock bag (27cm x 33 cm/10.6 inch x 13 inch) and add the sauce. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Alternatively you can use a brush to paste the sauce onto the chicken. Marinate it for at least 4 hrs in the fridge.
  3. Preheat the oven at 240 C/ 464 F (on the fan forced setting) for 20 mins. Take the chicken out from the fridge. Lay down a baking paper on top of the oven tray and line up the chicken. Make sure they are not stacked up on top of each other.
  4. Put the tray into the oven and bake it at 240 C/ 464 F for 10 mins. Take the tray out and turn the chicken over and put it back in the oven. Bake it a further 10 mins or until charred on the skin.
  5. Serve. (Optionally garnish with some sesame seeds and/or green onion.)

This article and recipe adapted from this site

Share This:

More from Recipes

Chicken Fajita Pasta

Chicken Fajita Pasta

52%
Read More
Grandma s Southern-style Chicken N Dumplings

Grandma s Southern-style Chicken N Dumplings

95%
Read More
Cucumber Dill Rotisserie Chicken Salad

Cucumber Dill Rotisserie Chicken Salad

68%
Read More
Tainted Love Shot

Tainted Love Shot

61%
Read More
Cara Mengatasi Susah Tidur

Cara Mengatasi Susah Tidur

79%
Read More
Apple Cinnamon Roll Cake

Apple Cinnamon Roll Cake

54%
Read More
Creamy Cajun Shrimp Enchiladas

Creamy Cajun Shrimp Enchiladas

70%
Read More
Lemon Cream Cheese Bars

Lemon Cream Cheese Bars

52%
Read More
Baked Chicken Parmesan

Baked Chicken Parmesan

95%
Read More
Christmas Cookie Dip

Christmas Cookie Dip

65%
Read More
Perfect Chicken Soup Recipe

Perfect Chicken Soup Recipe

95%
Read More
Penne Pasta In A Lemon Rosemary Cream Sauce

Penne Pasta In A Lemon Rosemary Cream Sauce

54%
Read More
Salted Caramel Butter Bars

Salted Caramel Butter Bars

60%
Read More
Vampire s Drip Cocktail

Vampire s Drip Cocktail

98%
Read More
Peanut Butter Blondies

Peanut Butter Blondies

60%
Read More
Mamas Chicken Roll Ups

Mamas Chicken Roll Ups

56%
Read More
Instant Pot Chicken Marsala (pressure Cooker)

Instant Pot Chicken Marsala (pressure Cooker)

87%
Read More
Best Garlic Basil Chicken With Tomato Butter Sauce

Best Garlic Basil Chicken With Tomato Butter Sauce

82%
Read More