Hanjan Chicken Wings

Name: Hanjan Chicken Wings
Total time: 45 min
Yield: 4 servings
Cuisine: korean
Ingredients: 1 cup soy sauce; 3/4 cup sake; 3 tablespoons mirin; 1 tablespoon minced garlic; 16 small to medium chicken wings, tips removed, sectioned

Recipe from Hooni Kim

Adapted by The New York Times

Hanjan Chicken Wings — Eva Baughman for The New York Times

Total Time: 45 minutes
Rating: 4(484)
Comments: Read comments

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. —The New York Times

Featured in: The Chicken Wings Boom

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Ingredients

Yield:4 servings

1cup soy sauce
¾cup sake
3tablespoons mirin
1tablespoon minced garlic
16small to medium chicken wings, tips removed, sectioned

Ingredient Substitution Guide

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Preparation

Step 1
In a medium bowl, combine soy sauce, sake, mirin and garlic. Add wings and marinate for 25 minutes. Meanwhile, heat grill to medium.
Step 2
Remove chicken from marinade and drain well. Place meaty halves of wings (the drumettes) on grill and cook, turning, for 4 minutes.
Step 3
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).

Ratings

4 out of 5

484 user ratings

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Comments

A. Cleary7 years ago

I've made this a few times, once using the broiler, the other times I cooked them on the stove top in a cast iron grill pan. Both do a good job. The first time, I made it just as directed. But I wondered if I could do more frugally without compromising taste. Good news: you can. I used 4 oz. soy sauce, 3 oz. sake, all the garlic (because who ever heard of too much garlic?) Every bit as good, and I've even marinated up to 40 wings in that amt. with no loss of flavor.

Catherine DiNardo7 years ago

Used locally-sourced, organic wings and this recipe allows the focus to be on the wings and not some super-syrupy sauce. As it was raining, cooked the wings under the broiler and they came out great.

Anne of Portland5 years ago

This recipe is astonishingly easy under the broiler! I don't stock sake or mirin, so I substituted dry vermouth and shaosing rice wine respectively. Soaked the wings while the broiler heated up and cooked for about 12 minutes per side. Served topped with toasted sesame seeds, chopped scallions and cilantro. FABULOUS! Also, I had some old celery and baby carrots, so served those alongside. Mixed up a quick dip of mayo, sour cream, a touch of gochujang, and a sprinkling of Beau Monde seasoning.

Elly5 months ago

This is on rotation in our house for a few years now. Made so many times because it's fast and only a few ingredients and broil.

Hannah5 months ago

Made this recipe as written and they came out beautiful, juicy and delicious. I do agree that I could have used less marinade overall.

MB6 months ago

Cooked in the oven at 450 and flipped after 15 following someone else's notes. Used brandy instead of sake. Delicious!

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