This is for real. SKINNY crispy Asian chicken wings with no oil (ok 1 tsp of sesame oil in the whole thing!) and oven-baked. But not baked as in throw it on a cooking sheet and be terribly disappointed it never crisps up. These are baked with a miraculous method that makes truly delicious wings. I picked an Asian-style sauce for them which was delish, but I can’t wait to make it with other sauces.

Korean Oven Fried Chicken Drumstick

Just Delish

Ingredients

8 Chicken Drumsticks or Chicken Wings (not to be preachy but organic chicken, naturally raised chicken is really important here. it’s worth the extra few dollars)
1/4 teaspoon Salt
2 tablespoon Cornflour
1 tablespoon Toasted Sesame Seeds or more

Chili sauce:
1 tablespoon Light Soy Sauce
1 tablespoon Rice Vinegar
1 tablespoon Honey
1 tablespoon Sesame Oil
2 tablespoon Ginger – grated
1 Garlic Clove – finely chopped
2 tablespoon Gochujang, Asian chili paste
Sriacha hot sauce (to taste)

Method:

Wash and pat dry chicken drumsticks. Make 2 slits on each side of drumstick with a knife.

In a big container, place chicken, salt and cornflour and mix well. If it is too dry and cakey, add 1 teaspoon of water. You want a batter that is thick enough to coat the chicken, but not so thick that it cakes. Cover the drumsticks and refrigerate for at least 2 hours.

When ready to cook, preheat the oven to 475F/240C.

Arrange the drumsticks on the rack. Place a tray on the lower rack to catch the dripping oil. Roast in oven for about 15 minutes (or until crispy) and turn the drumsticks over to roast for another 15 minutes.