Friday, May 11, 2012

Baked Crispy Chicken Wings

This is another great recipe I found from Spark Recipes for Baked Crispy Chicken Wings. I absolutely love Korean Fried Chicken after discovering it during a recent  trip to the Philippines, of all places. I was stoked to find Kyochon locally near my mother-in-law. So you better believe that we always stop by Kyochon whenever we visit her. When I saw this recipe, I was hoping it would have a similar taste and texture of the Korean Fried Chicken I've become addicted to. However, the flavor was not quite there. It was somewhat crispy, the way I like my fried chicken. But it lacks in the flavor category. The great thing about this recipe, though, is that its baked. So you don't have to worry about the extra calories you get from frying the chicken. The chicken gets its grease from the skin during baking, so it doesn't stick too much to the surface. I think I may use the technique in this recipe and tweak the flavor to achieve that signature sweet flavor from the Korean Fried Chicken that I love.

16 chicken wings
1/4 cup soy sauce
1/4 cup white wine
pinch of onion powder
pinch of garlic powder
salt & pepper to taste
1/2 cup flour for dredging

1) In a freezer bag, combine soy sauce, wine, onion powder, garlic powder, salt, and pepper. Add chicken and massage marinade into chicken. Allow to marinate for 1-2 hours.

2) Preheat oven to 400 deg F. Place flour in a shallow pan. Remove chicken from the marinade and dredge each chicken piece in the flour. Place on a baking sheet and bake for 40-45 minutes, until crispy.

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