Wednesday, June 22, 2016
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.
Featured in: The Chicken Wing Boom.
Time 45 minutes
Yield 4 servings
1 cup soy sauce
¾ cup sake
3 tablespoons mirin
1 tablespoon minced garlic
16 small to medium chicken wings, tips removed, sectioned
1. In a medium bowl, combine soy sauce, sake, mirin and garlic. Add wings and marinate for 25 minutes. Meanwhile, heat grill to medium.
2. Remove chicken from marinade and drain well. Place meaty halves of wings (the drumettes) on grill and cook, turning, for 4 minutes.
3. 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).