Dak Koki Muchim

Pat the chicken wings dry with paper towels and arrange them on a baking sheet or in a large skillet.

Heat the oven to 400°F (200°C) or heat a large skillet over medium-high heat with a thin layer of oil.

If baking, place the chicken wings in the oven and roast until golden and cooked through, about 20-25 minutes, stirring halfway through.

If pan-frying, add the chicken wings to the hot skillet and cook until golden and cooked through on all sides, about 15-20 minutes total.

While the chicken cooks, slice the green onions into 2-inch pieces, separating the white and light green parts from the darker green tops.

Once the chicken is cooked through, transfer to a large mixing bowl if using the oven method; keep the pan hot if using the skillet method.

Add the green onions (including both white and green parts) to the hot chicken and toss immediately to combine, allowing the residual heat to slightly soften the onions.

Serve the dak koki muchim warm as a side dish or appetizer, ensuring each portion has both chicken and green onions.