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Roasted Korean Chicken Wings

Apparently, Roasted Korean Chicken Wings are trending!

From the Flavors of Aloha cookbook, Tommy Bahama is not only known for their relaxed, travel friendly resort wear but also for delicious cuisine at their celebrated restaurants. Dining and shopping have never been so appropriately paired.

Roasted Korean Chicken Wings
Roasted Korean Chicken Wings from Chef Rick Rodgers

*NOTE: In this photo, the chef at Tommy Bahama Newport Beach used large chicken wing drumettes and scraped the wing down to make it more plump and tidy looking. For cooking at home, it’s easy to prepare it the way Chef Rick Rodgers did in the recipe photo below.

Flavors of Aloha: Tommy Bahama cookbook

Specialities of this cookbook:

  • Over 100 recipes with many being fill bikini-friendly.
  • Enjoy full color photographs of the dishes created by well-known Tommy Bahama Chef Rick Rodgers.
  • Chef Rick has authored over 40 different cookbooks while artfully creating each recipe. Staying true to Hawaiian culinary traditions, he keeps the recipes simple enough for you to make at home!
  • Here are a few highlights from the cookbook…
Chef Rick Rodgers
with author Chef Rick Rodgers

Appetizers:
Recipe featured below… Roasted Korean Chicken Wings
Gochujang (Korean chili paste), Soy, Honey, Ginger and Sesame.

Sweet Maui Onion & Bacon Dip
This delectable dip is made with sweet Maui Onion, bacon and mixed with chives. Serve with taro root chips, celery, cucumber slices, or sweet potato crisps.

Sweet Maui Onion and Bacon Dip
Sweet Maui Onion and Bacon Dip

Coconut & Curry Marinated Pork Satay
Pork is marinated in coconut and curry, char-grilled and served with peanut sauce

Coconut and Curry Marinated Pork Satay
Coconut and Curry Marinated Pork Satay

World Famous Coconut Shrimp
Some of the best coconut shrimp around. These shrimp are dipped in coconut and served with Papaya-Mango Chutney and Asian Slaw

World Famous Coconut Shrimp
Tommy Bahama World Famous Coconut Shrimp

Ahi Tuna Poke
Sushi grade tuna with capers, sesame, guacamole in a sesame cone

Ahi Tuna Poke cones
Ahi Tuna Poke cones

Salad:
Green Papaya and Chilled Shrimp
Julienne carrots, vine ripe tomatoes, cilantro, chopped peanuts, hand squeezed lime are served with green papaya and shrimp

Green Papaya and Chilled Shrimp
Green Papaya and Chilled Shrimp

All of these recipes are in the Tommy Bahama Flavors of Aloha cookbook! Ask me where to buy!

Tasting menu with lei

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Recipe

Roasted Korean Chicken Wings
Appetizers
This trending appetizer Roasted Korean Chicken Wings a tasty marinade of soy, ginger, honey, sesame refrigerated for up to 4 hours and then oven roasted

Ingredients

FOR MARINADE:
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons Chinese rice wine or dry sherry
2 green onions, white and green parts, minced
1 tablespoon peeled and minced fresh ginger
2 garlic cloves, minced
4 pounds of chicken wings, cut between the joints, wing tips trimmed (see note)
FOR SAUCE:
1/3 cup gochujang (Korean chili paste)
3 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons honey
1 tablespoon Asian sesame oil
1 tablespoon peeled and minced fresh ginger
4 garlic cloves
sesame seeds, for garnish

Instructions

Make marinade by whisking the ingredients together with 2 tablespoons of water in a large bowl.
Add the chicken wings and stir to coat.
Cover with plastic wrap and refrigerate for 2 to 4 hours.
Position rack in the center of the oven and preheat the oven to 425*F.
Line a large rimmed baking sheet with aluminum foil and lightly oil the foil.
Remove the chicken wings from the marinade, discarding the marinade.
Arrange the wings on the prepared baking sheet.
Roast for 20 minutes.
Flip the wings over, and continue roasting until the wings are well browned and tender, about 25 minutes longer.
Meanwhile, whisk the ingredients for the sauce together in a large bowl.
Set aside while chicken is roasting to blend the flavors.
Using tongs, transfer the chicken wings to the sauce in the bowl.
Mix the wings well to coat them.
Transfer to a platter.
Sprinkle with the sesame seeds and serve with plenty of napkins.
NOTE: Cut-up chicken wings (labeled drumettes or wingettes) tend to be frozen and give off a lot of liquid during roasting that discourages browning. For the best results, buy whole wings and cut them up at home, discarding the wing tips or saving them for another use (such as making a small batch of chicken stock.)

Serves

6

Preparation Time (hrs/min)

2,

Cooking Time (hrs/min)

0, 18

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