Wing & a Prayer
Korean-Style Chicken Wings Stuffed with Garlic, Perilla, Scallion, and Chives, Served with Soy-Vinegar Dipping Sauce
1 hour
Serves 4
AppetizerKoreanDairy-freeNut-freeShellfish-free
Herb's take
Daknalgae, or stuffed chicken wings, are a Korean street food party trick. Here, you’ll master deboning, delicate stuffing, and a flavor-packed soy-vinegar dip, the kind of project that makes you proud (and everyone else hungry).
Equipment needed
- Wire rack
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack inside.
- 02Cut through the joint at the 'drumette' end of each chicken wing. Carefully work a small sharp knife around the two bones, scraping meat down but keeping skin and meat as intact as possible. Remove both bones, so each wing forms a pocket.
- 03In a bowl, combine minced garlic, chopped perilla, scallions, and Korean chives. Add 1/4 teaspoon black pepper and 1/4 teaspoon salt. Mix to form a loose herb stuffing.
- 04Gently stuff about 1 tablespoon of the herb mixture into each boneless wing, shaping so the filling is evenly distributed. Press the open end closed.
- 05Brush each stuffed wing lightly with neutral oil, and arrange seam-side down on the wire rack.
- 06Roast for 30 minutes, flipping wings halfway through, until skin is golden and crisp and filling is cooked through.
- 07While wings cook, whisk together soy sauce, rice vinegar, toasted sesame oil, sugar, and remaining 1/4 teaspoon black pepper in a small bowl until sugar dissolves.
- 08Let wings rest for 5 minutes before serving. Slice each wing in half to show off the vibrant filling. Serve hot with soy-vinegar dipping sauce alongside.
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