I love chicken wings, especially for bentos. They are small and much easier to pack than legs, and come with a readymade handle, especially the drumettes (the thickest part). So I try various recipes for them. Many of the tastiest ways of cooking chicken wings involve deep-frying. I don't know about you, but as much as I love fried chicken, especially karaage, I do not like deep frying too often.
This is an oven baked version that tastes very fried-chicken like, with a crispy finish that stays that way for a while even when cold. I've given them a spicy-savory-sweet flavor; the spice comes from gochujang, a miso-like Korean chili pepper paste that I have a serious crush on. (See my previous recipe using gochujang.) They are of course, perfect for bentos. I'd suggest having some for dinner and setting aside some for bentos. You may have to hide the ones set aside from midnight fridge raiders though.
Oven baked spicy Asian flavored chicken wings that are great hot or cold.
Prep time: 15 min :: Cook time: 20 min :: Total time: 35 min - does not include marinating time
Yield: 24 pieces
Serving size: 3 to 6 pieces
If you don't have sake substitute dry sherry or even white wine. If you can't do alcohol use unsweetened apple juice instead, but it will have a different flavor. Use just 1/2 tablespoon of sugar if using apple juice.
If you really like spicy, serve with a dollop of gochujang on the side to smear onto the wings.
The wings will last for a couple of days in the refrigerator, and up to a month frozen. They will lose the crispiness over time, but you can re-crisp them by putting them in a preheated oven for a few minutes. They taste nice even if they aren't crisp though.
(Below for search engine purposes)
By Makiko Itoh
Published: May 02, 2013
Type: Asian, chicken
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