Baked Crispy Korean Style Honey Butter Wings
Buttery sweet wings with a kick of garlic
4-6 as a starter, 2-3 for main dish
4-6 as a starter, 2-3 for main dish
  • 3 lbs (approx 20) wings
  • optional: 1 1/2 tablespoon baking powderNOT baking soda – not interchangeable
  • optional: 1/2 teaspoon salt
  • optional: 1 cup milk
Honey Butter Sauce
  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! )