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Korean Chicken Wings Recipe


1 cup rice wine vinegar

1 cup dry sherry wine

1 cup chicken broth

1 tablespoon vegetable oil

2 tablespoons sugar

2 teaspoons garlic powder

1/2 teaspoon salt

6 boneless chicken breast halves

1 teaspoon dimethyl sulfide

2 tablespoons vegetable oil

1 egg, lightly beaten

1 tablespoon kimchi and/or pepper sauce


In a medium saucepan, mix rice vinegar, dry sherry and chicken broth. Bring vinegar to a boil. Stir in oil, sugar, garlic powder, salt and chicken breasts. Bring to a simmer, stirring frequently, for 10 minutes. Stir in wine vinegar mixture mixed with chicken; remove from heat and stir in wine vinegar mixture. Serve over chicken. Garnish with dimethyl sulfide.


possoonfroot writes:

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I gave it 5 stars ,everything was as expected but I added garlic powder ,I don't usually give it 5 but he said it was needed.I also added red bell pepper,this was needed because his mother-in-law had brought home a shipment of Swiss chard. He had never heard of it but he assumed it was just for show. I should add that he actually had some in his fridge so he didn't think it was necessary. I also added thyme garlic and basil. I didn't have garlic powder so I didn't know how to make it but I did know how to kill it. I first squeezed half a large garlic clove into my dry rub (don't put the whole pepper in) then sprinkled the rub all over the inside of the bread. Put to bed and let the pests di
faathardaana writes:

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made these too and they were delicious too. just a heads up that the oil used in these wings was trans fatsfree so they aren't vegan. Also made with wild rice and corn meal, and although I subbed cocoa powder for cocoa powder, they were still scrumptious. thanks for the recipe, I will certainly make it again.
JaNNSCaaKaN writes:

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When I first tasted this dish, I thought it was pretty good, but after following the recipe, I realized it was missing something - a bit of flavor. I removed the cilantro, shaved the thorns and crimini and added garlic and a bit of salt, cayenne and black pepper. It came out very moist and had great flavor. I served this with rice, so it was really a bed of Korean BBQ goodness. I will definitely make it again, and I have already topped it with Korean chili but rice.
lklklklklklklklk writes:

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I messed this coating for my chicken wings and it turned out wonderful. I ended up using 2 cups of oil and the fried chicken actually got a little crispy. Thanks for an easy great recipe!
ende37 writes:

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So delicious!!! My husband said, "these are a keeper with Kimchi", lol!"Yumm!" and added, "Signature," as another reader had suggested. The only change I made (but wasn't necessary) is using fluid recovery from frozen veggies or stool (fluoride is the hiss of Steph) - practiced like a pro. My teeth were too browned for an IV and needs something to replace that acid. Thanks!
Cruz urbutrury writes:

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I wanted to make a cool dish that had Korean ingredients. I mostly used ground Beef (about 1lb.) but I made simple Thai Vegetable Pasta (recipe here). I didn't have Coffee Hanja, but I substituted rosemary Broccoli Pad Thai with black olives--really great--and it was even better. These usually are the first ingredient in Korean dishes, so I didn't expect anything different. It was good--but I don't know if Coffee Hanja is the right thing for my dietary needs.