HANJAN CHICKEN WINGS
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.
Provided by The New York Times
Categories dinner, lunch, finger foods, main course
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, combine soy sauce, sake, mirin and garlic. Add wings and marinate for 25 minutes. Meanwhile, heat grill to medium.
- Remove chicken from marinade and drain well. Place meaty halves of wings (the drumettes) on grill and cook, turning, for 4 minutes.
- 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).
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 4 grams, Sodium 3587 milligrams, Sugar 0 grams, TransFat 0 grams
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