Baked Crispy Korean Style Honey Butter Wings

baked crispy honey butter wings

Honey butter chips were all the craze in 2015 in Korea. People were going crazy over it, I mean these chips were flying off the walls! This craze even has it’s own wiki page; that’s when you know it’s super important.

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Remember I noted that I’m a little behind on these fads? I’ve never actually had the opportunity to try the chips as they’re really hard to find in the US.. sad. But there were endless amounts of other products with a similar flavor and recipes of every Korean dish twisted with the honey garlic flavor popping up everywhere for 6 months (over a year ago). It’s 2016 and I’ve still never tried any of them, until now! We bought a few wings in the grocery with no plan and I needed something good (to offset the other set of spicy wings I was making). Voila, a concoction of baked honey butter wings!
Yes, this sauce recipe is so simple but the flavor combination is spot on with a buttery sweet flavor and a kick off garlic to up the game. This will probably destroy your diet but won’t any wings anyways? On the happier side, these are baked so a win-win situation?
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You can make these wings any way you want and top them off with the sauce. Or you can go the long way of baking these wings like I did – baking powder to dry them out and make them extra crisp. If you’re short on time, I recommend you skip this baking powder step because the sauce makes the chicken less crispy at the end anyways. I forgot to broil them at the end but this step shouldn’t be skipped if you like the crisp chicken!
Enjoy!

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baked crispy honey butter wings
Print Recipe
Baked Crispy Korean Style Honey Butter Wings
Buttery sweet wings with a kick of garlic
Servings
4-6 as a starter, 2-3 for main dish
Ingredients
Wings
  • 3 lbs (approx 20) wings
  • optional: 1 1/2 tablespoon baking powder NOT baking soda - not interchangeable
  • optional: 1/2 teaspoon salt
  • optional: 1 cup milk
Honey Butter Sauce
Servings
4-6 as a starter, 2-3 for main dish
Ingredients
Wings
  • 3 lbs (approx 20) wings
  • optional: 1 1/2 tablespoon baking powder NOT baking soda - not interchangeable
  • optional: 1/2 teaspoon salt
  • optional: 1 cup milk
Honey Butter Sauce
Instructions
  1. Wash chicken cleanly.
  2. Optional: To eliminate any chicken odor, soak in milk for about 20-30 minutes. Or if you're out of milk, you can just soak in 3-4 tablespoons of mirim (rice wine) with a dash of salt and pepper. Both will do the trick. - This is common practice for Korean chicken cooking but is often skipped in American cooking. After the allotted time, wash again.
  3. Dry out your chicken by patting it down with a paper towel. Remember, moisture is the evil of crispness.
  4. If you are taking the extra step to make a crispier baked chicken, preheat your oven to 250 degrees F and in a medium bowl or ziplock bag, mix together the baking powder and salt. Add the chicken to this mixture and evenly coat. This will help dry out your chicken. Bake for 30 minutes. Just another note, not interchangeable with baking soda!! Bake in the lowest rake of your oven for 30 minutes.
  5. Raise the heat to 425 degrees F and move your chicken to the middle or top rack. Bake for another 30 minutes or until the chicken is browned and crisp!
Sauce Recipe
  1. Melt your butter in a fry pan and then add the honey and minced garlic. Once the sauce begins to simmer, add in your wings! Mix well!
  2. For added crispness again, bring your oven to a broil and pop the wings back into the oven for just about 2 minutes. It will get an extra char. (I skipped this step but totally regretted it! )

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