見て美味しい、そしてガブっとかじりつきたいメニューをどうぞ！
この、こってりカラー、食欲をそそります。
材料（2〜3人分）
• 手羽元…6〜8本
• コチュジャン…大さじ1
• 醤油…大さじ1
• みりん…大さじ1
• はちみつ…小さじ1（または砂糖）
• にんにく（すりおろし）…1片
• ごま油…小さじ1
※辛めが好きなら、コチュジャンを少し足して
作り方
1. ビニール袋またはボウルにすべての調味料を入れる。
手羽元は骨に沿って包丁で軽く切り込みを入れておき、調味料液に漬けてもみこむ
※時間があれば10分〜漬けるとより味がしみこむ。
2. フライパンに油をひき、中火で手羽元を焼く。表面に焼き色がついたらフタをして弱火で8〜10分蒸し焼き。
3. フタをとって少し火を強める。タレを煮詰めながら全体にからめて照りが出れば完成。
焦げに注意！出来上がったら、かぶりつけ！
Translation
Just look at that rich, glossy color! You can already tell it’s going to be delicious. This is one of those dishes that makes you want to sink your teeth right in. Sweet, savory, with a hint of heat—it’s the ultimate crowd-pleaser.
Sticky-Sweet Korean-Inspired Chicken Drumettes
Serves 2–3
Ingredients:
- 6–8 chicken drumettes (or wings)
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp honey (or sugar)
- 1 clove garlic, grated
- 1 tsp sesame oil
Tip: Like it spicier? Add a little extra gochujang.
Instructions:
- In a bowl or plastic bag, mix all the seasonings together.
Make shallow cuts along the bone of each drumette—this helps the flavor soak in. Add the chicken to the marinade and rub it in well.
Got time? Let it marinate for 10 minutes or more for deeper flavor. - Heat a bit of oil in a frying pan over medium heat. Add the drumettes and cook until they start to brown.
Cover with a lid, reduce to low heat, and let them steam for 8–10 minutes. - Take the lid off, turn up the heat a little, and cook while reducing the sauce.
Keep an eye on it—it can burn quickly! Once the sauce is thick and glossy, you’re done.
Now dig in and enjoy—these babies are meant to be eaten with your hands!