Spicy Wings for Super Bowl
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. So, when Super Bowl comes around, I happy puttering in the kitchen. This is my go-to recipe for spicy Korean-style chicken wings, coated in a thick sauce. They are usually deep-fried, but I actually prefer this baked version, which still yields tender wings with crispy skin but doesn’t need a pot of hot oil). Gochujang (Korean red pepper paste) 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 leftover gochujang lasts forever in the fridge! Two words: Make these.
| Servings |
4 to 6
|
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons Chinese rice wine or dry sherry
- 2 scallions, white and green parts, minced
- 1 tablespoons peeled and minced fresh ginger
- 2 garlic cloves, minced
- 4 pounds chicken wings, cut between the joints, wing tips discarded (see Note)
- vegetable oil, for the baking sheet
- 1/3 cup gochujang (Korean hot red pepper paste)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon Asian sesame oil
- 1 tablespoon peeled and minced fresh ginger
- 4 garlic cloves, minced
- sesame seeds, for garnish
Ingredients
Marinade
Sauce
|
- To marinate the chicken: Whisk the soy sauce, 2 tablespoons of 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.
- Position a rack in the center of the oven and preheat the oven to 425ºF. Line a large rimmed baking sheet (half-sheet pan) with aluminum foil and lightly oil the foil.
- 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.
- 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.
- 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.
Leave a Comment