crisp, oven-baked korean chicken wings
1/4 cup tamari soy sauce
3 tbsp apple juice
1 tbsp honey
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tsp korean red chile flakes
1 tbsp toasted sesame seeds
1 clove garlic
1/2 tsp fresh ginger
1 whole scallion
finely sliced
1 tbsp jalapeño
diced fine
3 large egg whites
2 tsp baking soda
1 3/4 tsp fine sea salt
4 lbs chicken wings
These wings turn out pretty crisp considering that they're not fried. Remember to kick off prep the night before!
for the sauce
In a small bowl, combine the soy sauce, apple juice, honey, rice vinegar, sesame oil, child flakes, sesame seeds, garlic, ginger, scallion, and jalapeño. Store overnight in the fridge.
for the wings
Line the baking sheet with foil (this makes clean up way easier later) then set the wire rack inside of the baking sheet.
Combine the egg whites, baking soda, and salt in a large bowl. Stir to dissolve the salt and baking soda.
Toss in the chicken wings and stir to coat. Transfer the wings onto the wire racks inside the baking sheet. Stash the wings in the fridge uncovered overnight.
Preheat the oven to 450°F.
Slide the baking sheets with the wings on the racks into the oven. Bake for 15 minutes.
Flip the wings and bake for another 15 minutes, or until golden brown and crackling. (Original recipe calls for 10 minutes at this point, but we found that 15 minutes worked best for our oven.)
Cool for 5 minutes, then transfer the wings to a serving platter and serve with the sauce.
Because we factor in ease of clean up as part of our complexity rating, we ranked this recipe as high since scrubbing off the dried-on egg white from the wire racks was a huge pain. We found that soaking the wire racks overnight made it much easier to clean them the next day.

We have found that the dipping sauce tasted much better after is has chilled in the fridge for a few hours, so we prepare the sauce the same night we prep the chicken wings.