Rick Rodgers - cuisine americane

Spicy Wings for Super Bowl

TOMMYB_KOREANCHICKEN_23972.jpgNo 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.  

Koreans coat fried chicken wings in a thick sauce of chile paste, honey, and seasonings for a delectable—if fiery—snack. Here the wings are marinated and roasted before saucing. They are no hotter than your average Buffalo wing, but if you wish, coat a single wing for a taste test to check the heat level, or serve the sauce on the side as dip. 

Roasted Korean Chicken Wings
Makes 4 to 6 servings 


1/4 cup/60 ml soy sauce

2 Tbsp honey 

2 Tbsp Chinese rice wine or dry sherry

2 scallions, white and green parts, minced

1 Tbsp peeled and minced fresh ginger 

2 garlic cloves, minced


4 lb/1.8 kg chicken wings, cut between the joints, wing tips discard reserved for another use (see Note)

Vegetable oil, for the baking sheet 


1/3 cup/100 g gochujang (Korean chili paste)

3 Tbsp soy sauce

2 Tbsp rice vinegar

2 Tbsp honey

1 Tbsp Asian sesame oil 

1 Tbsp peeled and minced fresh ginger

4 garlic cloves, minced

Sesame seeds, for garnish 

1.  To marinate the chicken:  Whisk the soy sauce, 2 Tbsp water, honey, rice wine, scallions, ginger and garlic together in a large bowl.  Add the chicken wings and stir to coat them.  Cover with plastic wrap and refrigerate for 2 to 4 hours.  \

2.  Position a rack in the center of the oven and preheat the oven to 425ºF/TKºC.  Line a large rimmed baking sheet (half-sheet pan) with aluminum foil and lightly oil the foil. 

3.  Remove the chicken from the marinade, discarding the marinade. Arrange the chicken wings on the baking sheet.  Roast for 20 minutes.  Flip the wings over, and continue roasting until the wings are well-browned and tender, about 25 minutes more.  

4.  To make the sauce: Meanwhile, whisk the gochujang, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic together in a large bowl.  Set aside while the chicken is roasting to blend the flavors. 

5.  Using tongs, transfer the chicken wings to the sauce in the bowl.  Mix the wings well to coat them.  Transfer to a platter.  Sprinkle with the sesame seeds and serve with plenty of napkins.  

Note: Cut-up chicken wings (labeled drumettes or wingettes) tend to be frozen and give off a lot of liquid during roasting that discourages browning. For the best results, buy whole wings and cut them up at home. 

Tags: chicken wings , spicy wings , Super Bowl chicken wings

Categories: Chicken


Recent Entries