Best 6 Hanjan Chicken Wings Recipes

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Looking for the perfect crispy, flavorful chicken wings? Look no further than hanjan chicken wings, a Korean dish that features succulent chicken wings coated in a spicy, savory sauce. With its unique blend of gochujang, gochugaru, and other Korean spices, hanjan chicken wings offer a taste of Korea that is sure to tantalize your taste buds. Whether you enjoy them as an appetizer, main course, or late-night snack, these chicken wings are guaranteed to satisfy your cravings. Read on for a collection of recipes that will guide you through the process of creating your own delicious hanjan chicken wings at home.

Here are our top 6 tried and tested recipes!

JAPANESE CHICKEN WINGS



Japanese Chicken Wings image

Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt. Delicious, sticky chicken wings!

Provided by TLTRN

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h

Yield 6

Number Of Ingredients 10

3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
½ cup white vinegar
½ teaspoon garlic powder, or to taste
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut wings in half, dip in egg and coat with flour.
  • Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
  • In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
  • Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Nutrition Facts : Calories 675.3 calories, Carbohydrate 51.4 g, Cholesterol 158.2 mg, Fat 44.3 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 23.2 g, Sodium 1112.5 mg, Sugar 33.6 g

CHICKEN WINGS WITH GOCHUJANG, GINGER AND GARLIC



Chicken Wings With Gochujang, Ginger and Garlic image

Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you'll get chewy wings instead of crunchy ones.

Provided by Mark Bittman

Categories     easy, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds of chicken wings
1/4 cup soy sauce
1/4 cup gochujang (Korean red chile paste) or sriracha
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sesame oil
2 tablespoons minced garlic
1 tablespoon minced ginger

Steps:

  • Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
  • Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
  • Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.
  • While the wings cook, combine 1/4 cup soy sauce, 1/4 cup Korean red chili paste or sriracha, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger in a large bowl.
  • When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 10 grams, Sodium 1202 milligrams, Sugar 7 grams, TransFat 0 grams

HANJAN CHICKEN WINGS



Hanjan Chicken Wings image

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

1 cup soy sauce
3/4 cup sake
3 tablespoons mirin
1 tablespoon minced garlic
16 small to medium chicken wings, tips removed, sectioned

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

TERIYAKI CHICKEN WINGS



Teriyaki Chicken Wings image

These are great for a party because they aren't as juicy as typical teriyaki chicken wings. You can refrigerate these in a zip-loc bag and reheat in microwave. Serve warm or room temperature.

Provided by dawnie2u

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs chicken wings, tips removed and split at joint
1 cup soy sauce
2/3 cup water
1 cup brown sugar
2 tablespoons dry mustard
1 tablespoon ground ginger or 1 tablespoon fresh grated gingerroot
3 garlic cloves, minced

Steps:

  • Place chicken wings in a large shallow baking pan.
  • Bring the remaining ingredients to a boil in a saucepan.
  • Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours.
  • Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times.

HAWAIIAN CHICKEN WINGS



Hawaiian Chicken Wings image

"The slightly sweet sauce in this recipe makes it hard to stop munching these golden chicken wings," assures Carol Jones of Oregon City, Oregon.

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 16 servings.

Number Of Ingredients 9

4 pound whole chicken wings
1 cup all-purpose flour
1-1/2 teaspoons salt
Oil for deep-fat frying
1/3 cup sugar
1/4 cup soy sauce
1 garlic clove, minced
1 green onion, thinly sliced
1 teaspoon finely chopped jalapeno pepper

Steps:

  • Cut chicken wings into three sections; discard wing tips. In a large plastic bag or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry wings, a few at a time, until juices run clear, about 9 minutes. Drain on paper towels. , In a bowl, combine sugar, soy sauce, garlic, onion and jalapeno. Dip fried wings in sauce; serve immediately.

Nutrition Facts :

GLAZED CHICKEN WINGS



Glazed Chicken Wings image

I received this easy wing recipe from a cousin on Vancouver Island during a visit there a few years ago. They're an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad. -Joan Airey, Rivers, Manitoba

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 4

2-1/2 pounds chicken wings
1/2 cup barbecue sauce
1/2 cup honey
1/2 cup soy sauce

Steps:

  • Cut chicken wings into 3 sections; discard wing tip section. Place in a greased 13x9-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.

Nutrition Facts : Calories 86 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 380mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 6g protein.

Tips:

  • Use fresh chicken wings. Fresh wings will have a better flavor and texture than frozen wings.
  • Marinate the chicken wings overnight. This will help the wings to absorb the flavors of the marinade and make them more tender.
  • Use a high-quality gochujang paste. Gochujang is a Korean chili paste that is essential for making hanjan chicken wings. Make sure to use a gochujang paste that is made with real, fresh ingredients.
  • Don't overcrowd the pan when frying the chicken wings. If you overcrowd the pan, the chicken wings will not cook evenly and will be more likely to stick together.
  • Serve the chicken wings immediately. Hanjan chicken wings are best served hot and fresh out of the fryer.

Conclusion:

Hanjan chicken wings are a delicious and easy-to-make Korean appetizer or main course. With a few simple ingredients and a little bit of time, you can make this popular dish at home. Serve the chicken wings with your favorite dipping sauce and enjoy!

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