Who doesn’t love chicken wings? This wing recipe from the December 2003 issue of Canadian Living is one of our favourites. The main reason is that they are delicious; the other reason is that they are baked, making them lower in fat than deep-fried wings. I like to marinate them a day in advance. The dipping sauce is great – I double the quantity so there is enough for everyone.

Avoiding Additives and Preservatives

The ingredients in this recipe that may contain additives are the soy sauce, sesame oil and rice vinegar. Use tamari instead of soy sauce, because it is preserved with alcohol instead of sodium benzoate. I use Marukan brand seasoned rice vinegar and Eden Selected Toasted Sesame Oil.

Marinate the wings in advance and place on rack over baking sheet

Bake until cooked through; then broil for a few minutes to brown then

Korean Hot Wings with Garlicky Soy Dipping Sauce


2 tbsp soy sauce

1 tbsp sesame seeds

1 tbsp minced gingerroot

1 tbsp sesame oil

1-1/2 tsp granulated sugar

½ tsp pepper

2 tsp cayenne pepper

2 cloves garlic, minced

2 lb. chicken wings, trimmed


Mix together first eight ingredients in bowl and add chicken wings. Bag and marinate in fridge for 2-24 hours. Arrange wings on rack on foil-lined rimmed baking sheet. Bake in 400-degree oven for 20 minutes; turn and bake until juices run clear when chicken is pierced, about 15 minutes. Broil wings, turning once, until crisp and browned, 1-2 minutes per side. Serve with Garlicky Soy Dipping Sauce. Serves 2-4.

Garlicky Soy Dipping Sauce


2 tbsp minced green onions

4 tsp soy sauce

1 tbsp rice vinegar

½ tsp sesame oil

2 cloves garlic, minced

½ tsp sugar

¼ tsp hot pepper flakes


Mix together all ingredients in small bowl. Makes about ¼ cup.

From December 2003 Canadian Living.