Ingredients
Serving size: 2 adults
Kid-friendly sweet soy glaze sauce:
1/2 cup soy sauce
3 tbsp of mirin
2 tbsp of olive. oil
2 tbsp of honey (add 1 more tbsp if you want yours sweeter)
1 tbsp of brown sugar
2 tbsp of minced garlic
1 tsp of minced ginger
1/4 tsp of black pepper
24 chicken wings
Korean pickled radish:
1 lb of peeled Korean radish, cut into small cubes
1/3 cup sugar
1/3 cup white vinegar
1 tbsp salt
3/4 cup water
* Combine sugar, vinegar, salt and water in a pot and bring to a boil. Place the cubed radish in an airtight container and pour over the boiled vinegar mixture until tthe radish cubes are completely covered. Close the cover and refrigerate – this can stay in the fridge up to 2 weeks!
Directions
1. Prep the chicken wings by rinsing them in water and pat dry with a paper towel. Place the chicken wings in a large bowl.
2. Combine the sauce ingredients and pour it over the chicken wings. Make sure the wings are coated evenly. Cover and marinate for at least 2 hours – up to overnight in the fridge.
3. Preheat your oven to 425F. Place the chicken wings on a baking sheet and bake for 20-25 minutes until the skin turns crispy gloden. Turn them over, spoon over the remaining marinade and bake for another 20 minutes. If needed, lower the heat to 400F.
4. Sprikle sesame seeds and chopped green onions (optional) and enjoy!
