Help. I’m a chicken-wing-a-holic.

By: Briana Salim


To cure this unhealthy obsession, I took on the challenge of making my own.


Did you know that during Super Bowl Sundays, Americans eat up to 1.25 billion wings? That’s enough to circle the Grand Canyon 120 times. Honestly, I’m not surprised. I’d be happy to contribute to that record-breaking fact -- and I know at least 10 other people who feel the same. Before moving to the U.S., the concept of eating only chicken wings as a meal seemed odd, and thus it happened very rarely. But when I was introduced to the empire that is WingStop, Fire Wings, Bonchon, and many more, I went from eating chicken wings maybe 5 times my entire life to 5 times a month.


To cure this unhealthy obsession, I took on the challenge of making my own. Though all chicken wing flavors equally reign supreme, my favorite has to be Korean soy garlic chicken wings. Hungry but you're trying to limit takeout and fried food? I feel you. Check out this simple and healthier alternative, which just happens to be gluten-free! Try it, share it, and let me know what you think!


THE RECIPE - Soy Garlic Baked Chicken Wings (GF)

Ingredients:

Sauce:

  • ¼ onion chopped

  • 4 garlic cloves minced

  • ½ cup tamari (or soy sauce, if not gluten free)

  • ¼ cup mirin

  • 2 tbsp brown sugar

  • 1 tbsp ginger

  • 1 tbsp gochugaru (Korean red pepper)

Toppings:

  • Sesame oil

  • Green onions

Chicken:

  • 16 pcs wings (bone in)

Marinade:

  • 1 tbsp tamari

  • 1/2 cup milk

  • 1/2 tbsp minced garlic

  • 1/4 tsp pepper

  • 1 tsp sesame oil

Batter:

  • 6 tbsp cornstarch

  • 2 tbsp gluten-free all-purpose flour (I use Bob’s Red Mill)

  • 1-2 tsp of paprika powder

  • Salt to taste

  • Pepper to taste


Steps:

  1. Marinate chicken in tamari, garlic, sesame oil, pepper, and milk in a medium-sized bowl.

  2. Cover and let sit for at least half an hour in the fridge.

  3. Preheat your oven to 375˚F.

  4. Prepare the dry batter by mixing cornstarch, gluten-free flour, paprika, salt, and pepper.

  5. Coat chicken thoroughly in the dry batter mix.

  6. Place on a rack in a 375˚F oven for 40-45 mins or until done.

  7. Flip after 20 mins.

  8. While the chicken is cooking, mix in all the ingredients for the sauce in a medium saucepan.

  9. On medium heat, let the sauce cook for about 2-3 mins, stirring occasionally.

  10. Drizzle sauce once the chicken is done.

  11. Cut up some green onions to sprinkle over the chicken along with a drizzle of sesame oil.

Enjoy!

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