I think chicken wings are a bit expensive in Korea for the quantity we can get in a pack. Although I titled this “Hot Wings”, it was hardly hot. We think (I and my husband) it was just right. Rosemary gave it a really good flavour, so I was really glad that I tried rosemary (This was my first time using rosemary).

Tips to Eat : Use your fingers instead of a knife and fork, it is faster and less fiddly that way. But it can be a bit messy around your mouth.

Ingredients for 2 people

• Chicken wings 500g
• Milk 5 tbsp
• Salt 3 sprinkles
• Pepper 3 sprinkles
• Rosemary 1 tsp

Marinating Sauce (Mix them together)

• Soy sauce 1 tsp
• Chili Powder 1 tsp
• Gochujang 1 tsp
• Hot sauce 2 tsp
• Garlic 1/2 tsp
• Honey 1 tsp
• Oyster sauce 1 tsp
• Refined rice wine 1 tsp

Preparation

1. Rinse the chicken in cold water, add the salt, pepper, rosemary and milk onto the chicken. Mix them well.
2. Leave it in the fridge for about 20 minutes. Mix it regularly (Every 5 minutes).
3. Drain the milk.
4. Put the chicken onto the plate.
5. Paste the marinating sauce on the wings. Leave it for about 10 minutes.
6. Put the wings onto the oven tray.

Cooking (with mini oven)

1. Set the temperature on 240 ˚ C for 10 minutes. Bake it.

2. When it beeps, turn them over, then set the temperature on 210 ˚ C for 15 minutes and bake again.

3. Serve them on the plate. (Red sauce on the picture is hot sauce. You don’t really need sauce, it is just there for the picture.

I couldn’t fit all the wings on the oven tray, so I cooked some in the frying pan.

I liked oven cooked wings better. It was more crispy and tender.

Related Posts

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Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)

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Related posts:

1. Spicy Chicken & Vegetable Stew (Dak doritang in Korean?)
2. Sweet and Sour Chicken 1 (Tangsuyuk in Korean)
3. Steamed Pork Ribs (Dwaeji Galbi Jjim in Korean) – Instant Sauce Version
4. Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)
5. Delicious! Dakgalbi (Marinated Chicken in Spicy Sauce), Version 2