Top Recipes

Creamy Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili

69%
Read More
Mama s Puerto Rican Chicken And Rice (arroz Con Pollo)

Mama s Puerto Rican Chicken And Rice (arroz Con Pollo)

52%
Read More
Easy Coconut Curry Chicken

Easy Coconut Curry Chicken

77%
Read More
Best Herb Roasted Chicken Thighs

Best Herb Roasted Chicken Thighs

90%
Read More
Easy Chewy Chocolate Chip Cookie Bars

Easy Chewy Chocolate Chip Cookie Bars

92%
Read More
Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls

64%
Read More

Easy Baked Korean Chicken Wings

85/100 by 255 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

Easy Tiramisu

Easy Tiramisu

98%
Read More
Best Recipes-keto Buffalo Chicken Meatballs (gluten Free Paleo)

Best Recipes-keto Buffalo Chicken Meatballs (gluten Free Paleo)

56%
Read More
Super Easy Apple Pie Bites

Super Easy Apple Pie Bites

59%
Read More
Easy Chocolate Ganache Recipe

Easy Chocolate Ganache Recipe

50%
Read More
Delicious Hawaiian Grilled Huli Huli Chicken

Delicious Hawaiian Grilled Huli Huli Chicken

97%
Read More
Dilly-ranch Cheez Its

Dilly-ranch Cheez Its

63%
Read More
Perfect Cinnamon Roll Poke Cake

Perfect Cinnamon Roll Poke Cake

70%
Read More
Easy Buffalo Chicken Wraps Recipes

Easy Buffalo Chicken Wraps Recipes

84%
Read More
Oven Baked Chicken And Rice

Oven Baked Chicken And Rice

56%
Read More
Perfect Slow Cooker French Onion Chicken

Perfect Slow Cooker French Onion Chicken

98%
Read More
Very Delicious Baked Chicken Breast

Very Delicious Baked Chicken Breast

84%
Read More
Best Recipes-3 Ingredient Strawberry Icebox Cake Recipe

Best Recipes-3 Ingredient Strawberry Icebox Cake Recipe

70%
Read More
Creamy Lemon Garlic Skillet Chicken

Creamy Lemon Garlic Skillet Chicken

96%
Read More
Buster Bar Ice Cream Dessert

Buster Bar Ice Cream Dessert

69%
Read More
The Best Rustic Slow Cooker Chicken

The Best Rustic Slow Cooker Chicken

96%
Read More
Chinese Black Pepper Beef

Chinese Black Pepper Beef

89%
Read More
Chicken And Dumplings Casserole

Chicken And Dumplings Casserole

92%
Read More
Most Amazing Chocolate Frosting Recipe

Most Amazing Chocolate Frosting Recipe

66%
Read More

Pages