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Soy-Glazed Chicken Wings
with Hon Shimeji Mushrooms & Baby Bok Choy
40 MIN
2 Servings
From the Test Kitchen
Tonight’s chicken wings get the star treatment from a double coating of our spicy-sweet sauce, made from thick soy sauce and sambal oelek, an Indonesian chile paste. We’re tossing the roasted wings with a bit of the sauce before returning them to the oven, then again just before serving. For a hearty side, we’re pairing delightfully chewy Korean rice cakes with savory soy-dressed bok choy and hon shimeji mushrooms—a gourmet variety known for their clustered shape and nutty flavor.
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NutritionPER SERVING
-
Calories700 Cals (est.)
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fresh
ingredients
Title
-
1½ lbs Chicken Wings
- 4 oz Korean Rice Cakes
-
½ lb Hon Shimeji Mushrooms
- 2 Scallions
- ¾ lb Baby Bok Choy
- 2 Tbsps Rice Vinegar
- 1 1-Inch Piece Ginger
- 1 Tbsp Sambal Oelek
- 1 Tbsp Sesame Oil
-
¼ cup Thick Soy Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Roast the chicken wings:
Preheat the oven to 475°F. Fill a small pot with water; add a pinch of salt. Heat to boiling on high. Line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels; place on the prepared sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 22 to 24 minutes, or until lightly browned and cooked through. Leaving the oven on, remove the roasted chicken wings from the oven. Leaving the foil on the sheet pan, carefully transfer the roasted chicken wings to a large bowl.
2
Prepare the ingredients & make the glaze:
While the chicken wings roast, wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the mushroom stems. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger. In a bowl, whisk together half the thick soy sauce, half the vinegar, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
3
Cook the vegetables:
While the chicken wings continue to roast, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the bok choy, white bottoms of the scallions, and ginger. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Turn off the heat; stir in the remaining vinegar and remaining sesame oil. Season with salt and pepper to taste.
4
Glaze the chicken wings:
Add half the glaze to the bowl of roasted chicken wings; toss to thoroughly coat. Reserving the bowl, carefully return the wings to the prepared sheet pan in a single layer. Roast 3 to 5 minutes, or until heated through. Remove from the oven. Carefully return to the bowl. Add the remaining glaze; carefully toss to coat.
5
Cook the rice cakes & finish the vegetables:
While the glazed chicken wings roast, add the rice cakes to the pot of boiling water. Cook 1 to 2 minutes, or until slightly tender. Drain thoroughly and transfer to the pan of cooked vegetables. Add the remaining thick soy sauce and 2 tablespoons of water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined; season with salt and pepper to taste. Transfer to a serving dish.
6
Plate your dish:
Transfer the glazed chicken wings to a serving dish. Garnish with the green tops of the scallions. Serve with the cooked vegetables and rice cakes on the side. Enjoy!
1
Roast the chicken wings:
Preheat the oven to 475°F. Fill a small pot with water; add a pinch of salt. Heat to boiling on high. Line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels; place on the prepared sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 22 to 24 minutes, or until lightly browned and cooked through. Leaving the oven on, remove the roasted chicken wings from the oven. Leaving the foil on the sheet pan, carefully transfer the roasted chicken wings to a large bowl.
2
Prepare the ingredients & make the glaze:
While the chicken wings roast, wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the mushroom stems. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger. In a bowl, whisk together half the thick soy sauce, half the vinegar, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
3
Cook the vegetables:
While the chicken wings continue to roast, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the bok choy, white bottoms of the scallions, and ginger. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Turn off the heat; stir in the remaining vinegar and remaining sesame oil. Season with salt and pepper to taste.
4
Glaze the chicken wings:
Add half the glaze to the bowl of roasted chicken wings; toss to thoroughly coat. Reserving the bowl, carefully return the wings to the prepared sheet pan in a single layer. Roast 3 to 5 minutes, or until heated through. Remove from the oven. Carefully return to the bowl. Add the remaining glaze; carefully toss to coat.
5
Cook the rice cakes & finish the vegetables:
While the glazed chicken wings roast, add the rice cakes to the pot of boiling water. Cook 1 to 2 minutes, or until slightly tender. Drain thoroughly and transfer to the pan of cooked vegetables. Add the remaining thick soy sauce and 2 tablespoons of water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined; season with salt and pepper to taste. Transfer to a serving dish.
6
Plate your dish:
Transfer the glazed chicken wings to a serving dish. Garnish with the green tops of the scallions. Serve with the cooked vegetables and rice cakes on the side. Enjoy!
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