No one has ever accused me of being a sports fan. I'm the guy in the group who could care less about the game on TV, as long as the food is GREAT. Last year, when Super Bowl came around, I was working on Tommy Bahama's FLAVORS OF ALOHA cookbook, and developing recipes from the Pan-Asian repertory. These wings were a huge hit, and now they are my go-to recipe. Korean wings are often deep-fried, but I prefer this baked version, which still yields tender wings with crispy skin (yet without the hassle of hot oil). The Korean chile paste is surprising not incendiary, and gives a nice glow without torching the inside of your mouth. I usually buy it at an Asian grocery store, but I was surprised to see it at my Mom's local Safeway in the California suburbs. And the paste lasts forever! Two words: Make these.