Korean Chicken Wing Soup

  • Yield: 4 servings


8-- broiler-fryer chicken wings
1tablespoon sesame oil
1tablespoon peanut oil
1-- carrot, sliced thin
2small zucchini, sliced
1/4cup chopped green onion with tops
1clove garlic, minced
1/2teaspoon freshly grated ginger root
1/2teaspoon chili powder
4cups warm chicken broth
2tablespoons soy sauce



  1. Brush chicken wings with sesame oil.  In large Dutch oven, heat peanut oil over medium high temperature.  Add chicken and cook, turning, about 5 minutes to brown on all sides.  Add carrots, stirring for about 3 minutes; then add zucchini, onion, garlic, ginger and chili powder.  Continue to stir gently, about 3 minutes; add chicken broth and soy sauce.  Bring to a boil, reduce heat to low and simmer about 10 minutes or until fork can be inserted in chicken with ease.  
Note:  Cooked rice may be added to soup in bowl when serving, if desired.