You are here: Home » Recipes » Korean Chicken Wing Soup Korean Chicken Wing Soup Yield 4 servings PrintEmail Ingredients 8 -- broiler-fryer chicken wings1 tablespoon sesame oil1 tablespoon peanut oil1 -- carrot, sliced thin2 small zucchini, sliced1/4 cup chopped green onion with tops1 clove garlic, minced1/2 teaspoon freshly grated ginger root1/2 teaspoon chili powder4 cups warm chicken broth2 tablespoons soy sauce Instructions 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.