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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.

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Korean Chicken Wings - SK Khazana

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Main Ingredients Chicken wings, Salt
Cuisine Korean,Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 51-60 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Korean Chicken Wings - SK Khazana

  • 8-10 Chicken wings
  • to taste Salt
  • 2-3 tablespoons Baking powder
  • for greasing Oil
  • for garnish Spring onion bulb flower
  • for garnish Fried red chilli
  • for garnish Fried besil leaves
  • for garnish Capsicums mixed strips
  • Sauce
  • 2 tablespoons Kashmiri red chillies paste
  • 1 tablespoon Oil
  • 2 teaspoons Garlic chopped
  • 2-3 Birds eye chillies chopped
  • 1/2 teaspoon Red chilli flakes
  • 1 tablespoon Red chilli paste
  • 2 teaspoons Browne sugar
  • 2 teaspoons Light soy sauce
  • 1 1/2 tablespoons Oyster sauce
  • 2 teaspoons Fish sauce
  • 2 teaspoons Honey
  • to taste Crushed black peppercorns
  • 1 1/2 Lemon juice

Method

  1. Preheat the oven to 150˚ C.
  2. Discard the lower end of chicken wings and halve them. Transfer into a bowl. Add salt and baking powder and mix well.
  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.
  4. Increase the oven temperature to 200˚ C and further roast the chicken wings for 15-20 minutes.
  5. Heat the sauce again, add the roasted chicken wings, toss till all the wings are well coated with the sauce.
  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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