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
- Rinse the chicken in cold water, add the salt, pepper, rosemary and milk onto the chicken. Mix them well.
- Leave it in the fridge for about 20 minutes. Mix it regularly (Every 5 minutes).
- Drain the milk.
- Put the chicken onto the plate.
- Paste the marinating sauce on the wings. Leave it for about 10 minutes.
- 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
Vegetables Wraped with Pickled Radish (Mussammari in Korean)
Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)
Appetizers, chicken, chicken wings, Eggs and Poultry, Hot wing, Korean cuisine, Korean Food
