How to make Korean Chicken Wings - SK Khazana -
These chicken wings are oven roasted and tossed in a tangy sauce – absolute deliciousness
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken wings (चिकन विंग्स), Salt (नमक)
Cuisine : Korean, Fusion
Course : Snacks and Starters
For more recipes related to Korean Chicken Wings - SK Khazana checkout Drums Of Heaven (Chicken Lollipops), Hot Thai Chilli Chicken Wings, Fried Chicken Wings With Chilli Pineapple Sauce, Hot And Sweet Chicken Wings . You can also find more Snacks and Starters recipes like Breaded Fish with Parsley Butter Roti Jala Papad Paneer Pops Keema Pav with a Twist
Korean Chicken Wings - SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Korean Chicken Wings - SK Khazana Recipe
Chicken wings 8-10
Salt to taste
Baking powder 2-3 tablespoons
Oil for greasing
Spring onion bulb flower for garnish
Fried red chilli for garnish
Fried besil leaves for garnish
Capsicums mixed strips for garnish
Sauce
Kashmiri red chillies paste 2 tablespoons
Oil 1 tablespoon
Garlic chopped 2 teaspoons
Birds eye chillies chopped 2-3
Red chilli flakes 1/2 teaspoon
Red chilli paste 1 tablespoon
Browne sugar 2 teaspoons
Light soy sauce 2 teaspoons
Oyster sauce 1 1/2 tablespoons
Fish sauce 2 teaspoons
Honey 2 teaspoons
Crushed black peppercorns to taste
Lemon juice 1 1/2
Method
Step 1
Preheat the oven to 150˚ C.
Step 2
Discard the lower end of chicken wings and halve them. Transfer into a bowl. Add salt and baking powder and mix well.
Step 3
Grease a baking tray with a little oil and arrange the chicken wings on it. Keep the tray in the preheated oven and roast for 25-30 minutes. To prepare the sauce, heat oil in a non-stick pan, add garlic and sauté for 1 minute or till it turns a light brown. Add bird eye chillies and chilli flakes, mix and sauté for 30 seconds. Add red chilli paste, mix and sauté for 2 minutes. Add ¼ cup water, brown sugar, soy sauce, oyster sauce, fish sauce and honey and mix well. Add crushed peppercorns, mix and cook on low heat for 3-5 minutes or till it thickens. Squeeze the juice of ½ lemon juice, switch the heat off and mix well.
Step 4
Increase the oven temperature to 200˚ C and further roast the chicken wings for 15-20 minutes.
Step 5
Heat the sauce again, add the roasted chicken wings, toss till all the wings are well coated with the sauce.
Step 6
Transfer the wings onto a serving plate, garnish with spring onion bulb flower, fried red chilli, fried basil leaves and capsicum strips and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
