Hanjan Chicken Wings Recipes

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HANJAN CHICKEN WINGS



Hanjan Chicken Wings image

Hanjan, on West 26th Street, is a fine place to find Korean soul food, but when it comes to chicken wings, Hooni Kim, the chef, takes a sharp turn away from the hot-oil-blasted treatment that's in vogue at many Korean restaurants in New York. Instead, he takes wings from chickens that have been killed just hours earlier, and he gives them a gentle grilling so that nothing interferes with the essential flavor of the meat. The marinade? Just four ingredients that quietly mingle like old friends at a cocktail party. "So easy," Mr. Kim said. Listen to the man.

Provided by The New York Times

Categories     dinner, lunch, finger foods, main course

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 cup soy sauce
3/4 cup sake
3 tablespoons mirin
1 tablespoon minced garlic
16 small to medium chicken wings, tips removed, sectioned

Steps:

  • In a medium bowl, combine soy sauce, sake, mirin and garlic. Add wings and marinate for 25 minutes. Meanwhile, heat grill to medium.
  • Remove chicken from marinade and drain well. Place meaty halves of wings (the drumettes) on grill and cook, turning, for 4 minutes.
  • Add remaining halves of wings to grill and continue to cook, turning constantly, for 13 to 15 minutes (until wings reach an internal temperature of 160 degrees).

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 4 grams, Sodium 3587 milligrams, Sugar 0 grams, TransFat 0 grams

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