Marinated Broiled Chicken Wings
Chicken wings are one of my favorite lunch proteins because they're cheap and super quick to cook. Paired with some sautéed vegetables and a bowl of rice, you have yourself a balanced meal (vegetables pictured above are pea shoots, my fave). Marinating and broiling them results in maximum flavor with minimum effort.
This recipe is more of a guideline because you can really change up the marinade depending on your preference and your mood. Some of my must have's are grated garlic (gives it the bite and flavor oomph) and tobanjan chili bean paste (for the regulars, I'm sure you're used to me throwing it in the mix I love this stuff). If you want something on the sweeter side, you can switch up the soy sauce with oyster sauce or add some brown sugar. If you like some tartness, try adding a little rice wine vinegar.
All you need is some chicken wings and the marinade mixture. Here, I used a clove of grated garlic (microplane for the win), 1 tbsp soy sauce, 1 tbsp sake, 1 tsp tobanjan, 1 tsp mirin, 1 tsp canola oil, 1/2 tsp salt, and 1/4 tsp black pepper.
I always marinate in a plastic bag because you need less marinade to cover all the meat. Make sure to take out all the excess air and massage the marinade into the chicken. Keep the chicken in the fridge while marinating for at least 30 minutes but preferably over an hour. You can easily set this up in the am for a quick weeknight dinner to be broiled once you get home from work.
Lay out the chicken in one layer. I know the picture above doesn't show a wired rack but trust me that's the better way to go if you want a crispier skin. I was just too lazy to clean the wired rack so I opted for aluminum foil. Then I broiled these babies for above 5-7 minutes on each side on the low setting. This part really depends on your broiler so I would experiment. Once they're golden in color, you're done!