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Chicken Wings with Momofuku Octo Vinaigrette Print Email


serves 4 as appetizer or snack

3 pounds chicken wings, tips saved for another use
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1/4 teaspoon finely chopped fresh chili pepper
1/4 rice wine vinegar
1/4 cup light soy sauce
2 tablespoons canola, vegetable or grapeseed oil
1/4 teaspoon Asian sesame oil
1 1/2 tablespoons sugar
freshly ground black pepper

Preheat oven to 425F. Line a baking pan with parchment paper (or spray the pan with cooking spray). Place the chicken wings on the parchment paper in single layer. Bake for 20-25 minutes, turning the chicken wings over halfway during cooking process.

While chicken is baking, make the vinaigrette. Combine together the remaining ingredients in a large bowl (large enough to fit all of the wings)

Toss the chicken wings in the vinaigrette to coat.

recipe from Momofuku cookbook by David Chang
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