KOREAN STYLE CHICKEN WINGS | YANGNYEOM WINGS

These are spicy and sticky wings that will have the meat coming clean off the bone. This can be a dinner for two or some drinking snacks for four people. If you like chicken wings, definitely give this sauce a try.

Serves 2-4
1 kg chicken wings
3.5 tbsp gochujang
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp honey
1 tbsp sugar
1 tbsp gochugaru
2 garlic clove
2 tbsp water
2 tsp baking powder
Toasted peanuts

I saw a cooking tip on Recipe Tin Eats - Nagi puts baking powder on the wings when baking them, which makes the skin crispy so I had to ry it! I adjusted the cooking time to suit my preference but check out her blog if you have time.
https://www.recipetineats.com/truly-c...

I prefer to cook the chicken skin side down and turn them over but you don’t have to if it’s a step too much. You can lay the wings skin side up and bake them like that the whole time.

I personally like wings to have crispy skin and soft, juicy meat inside - buy the meat takes priority for me though. I dislike tough, chewy meat. When you bake these, you can keep them in the oven a bit longer (on the second cook at 220C) so instead of taking them out at 25mins, take them out at 40mins. You get a much crispier skin but I think the meat is too tough, which is why I take them out at 25mins. Adjust the latter part of cooking time to suit your preference.

We had them with some pickles too. In Korea they usually have radish pickles with their chicken so I decided to serve with Japanese style pickles, which I made a couple of days before. The acidity is really refreshing against the sticky sauce on the wings. Winning combination o(≧▽≦)o

Music by Nico Staf, Sunny Travel

Timestamps:
00:00 Korean style chicken wings | Yangnyeom wings
00:21 Chicken wing cooking hack
01:22 How to make the yangnyeom sauce base
02:26 How to cook the yangnyeom sauce
02:57 Korean style chicken wings dinner

Видео KOREAN STYLE CHICKEN WINGS | YANGNYEOM WINGS канала Miku Okita