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1
Make the ingredients ready.
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2
(To pre-flavor the chicken wings.)
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3
Make the ingredients ready.
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4
(These are for the marinade.)
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5
Wash the chicken wings in cold water, and dry very well with paper towels.
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6
Cut the joints of the chicken wings to divide into two pieces.
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7
Remove any excess fat.
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8
Score the skin of the wings several times.
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9
Soak the wings in the milk mixture.
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10
Cover with plastic wrap and refrigerate for 20 minutes.
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11
Combine all the flavoring ingredients to make the marinade.
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12
Put the marinade in a plastic zip bag or similar sealable bag.
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13
Take the chicken wings out of the milk liquid and transfer to the plastic bag with the marinade.
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14
(Massage the marinade well into the chicken wings.)
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15
Seal the bag and double-bag it.
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16
Leave to marinate in the refrigerator for 8 hours to overnight.
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17
(Turn the bag over once.)
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18
The next day, line an oven pan with foil and set a rack on top.
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19
Oil the rack lightly.
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20
Preheat the oven to 190C (370F).
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21
Take the wings out of the refrigerator 30 minutes before baking them.
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22
Dust them lightly with flour using a tea strainer.
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23
Line them on the rack skin side down.
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24
Bake in the upper part of the oven at 190C (370F) for 30 minutes, than at 260C (500F) for 5 minutes.
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25
Turn the wings over 15 minutes in.
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26
If the juices run clear when you poke a thick part of a wing with a knife, they are done.
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27
Take them out of the oven, and optionally sprinkle with black pepper while they are still hot.
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28
You can buy Korean chili pepper powder at Korean grocery stores or in Ameyoko in Tokyo.
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29
It has a mild flavor, so it's not as spicy as it looks.
