Spicy Korean Wings

With the Super Bowl fast approaching thoughts always travel to food.  Who will bring what?  Will it be the usual shrimp with cocktail sauce and spinach artichoke dip?  Will someone venture out and try something new risking the world of unfamiliarity with a different appetizer? I wanted to jump head first into the realm of something new with wings that are spicy yet incredibly tasty and are not your run-of-the-mill buffalo wings.  Behold Spicy Korean Wings. Sauce incredibly simple yet flavors that leave your mouth begging for more.

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The star ingredient in this wing sauce is the kochujang, which is a Korean hot chili paste made from red chilies and fermented soy beans that is commonly used in Korean cooking and found in Asian markets.

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The spiciness can vary depending on how much kochujang you use in the sauce.  I like it extremely hot but when I used 1-2 tablespoons less of the kochujang in the sauce even my son was happily knocking back tons of the wings!

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I’ve actually heard kochujang referred to as the new Sriracha.  Spicy, sweet, and perfect for many foods, it is a great compliment to fried or baked wings.

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So, without further ado, here is the recipe for Spicy Korean Wings!

Spicy Korean Wings
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Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 3 lbs chicken wings, patted dry with a paper towel
  • 1 tbsp baking powder
  • salt and pepper to taste
  • Sauce:
  • 2-3 tbsp kochujang (more or less depending on desired heat)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • ¾ c soy sauce
  • ¼ tsp pepper
  • 3 cloves of garlic, minced
  • Green onions chopped on the diagonal for garnish
Instructions
  1. Preheat oven to 475 F. Line a baking sheet with tin foil to use under the roasting rack.
  2. In large bowl place wings, as well as the baking powder, salt, and pepper. Mix thoroughly then place wings in an even layer on the rack placed over the covered baking sheet. Roast wings for 40 minutes or until golden brown, turning over once after 20 minutes.
  3. Meanwhile in a large bowl mix together kochujang, rice vinegar, honey, soy sauce, pepper, garlic and sesame oil then set aside.
  4. After roasting for 40 minutes, take wings out of oven and place them into the bowl with sauce, tossing until all wings are well coated. Return the coated wings to the rack and place back into oven, about 6 inches from the heat and turn broiler on high. Broil for 2 to 3 minutes or until wings start to char a bit on top.
  5. Take wings out of the oven and transfer to a serving platter, adding the chopped green onions and sesame seeds as garnish.

What are some of the foods you will be seeing at your Super Bowl party?  Are you sticking with traditional party food or will you branch out and try something different?

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