From Food 52
A genius marinade for oven-crisped chicken wings that might be even better than fried (plus a magic dipping sauce you’re going to use on lots more than wings). Recipe adapted slightly from Maximum Flavor (Clarkson Potter, 2013). (less) – Genius Recipes
Korean-Style Chicken Wings
Serves 4 to 6
Neutral high smoke point oil (like vegetable, canola, or grapeseed) or spray for racks
3 large egg whites
2 teaspoons (10 grams) baking soda
1 3/4 teaspoon (10.5 grams) fine sea salt
4 pounds (1.8 kg) whole chicken wings (smaller wing sections like drumettes and flats or wingettes will also work)
1/4 cup (65 grams) tamari soy sauce
3 tablespoons (42 grams) apple juice
1 tablespoon (16 grams) honey
1 tablespoon (14 grams) rice vinegar
1 tablespoon (14 grams) toasted sesame oil
1 teaspoon (2 grams) Korean red chile flakes (available at Korean markets, or substitute crushed chile flakes if unavailable)
1 tablespoon (3.75 grams) toasted sesame seeds, chopped
1 garlic clove, grated
1/2 teaspoon (2.5 grams) grated fresh ginger
1 scallion, finely sliced
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