Tuesday, October 9, 2012

Kimchi Chicken Wings

Even though I posted a chicken recipe yesterday, instead of shooting for variety, I'm going to post another one today. This was an experimental recipe but it was successful so I'm sharing it. If you love kimchi and wings (I love both), then this is a great hybrid.

Ingredients [1 dozen wings]:
1-1/2 lb wings
1/4 cup kimchi "juice" (the liquid generated when the cabbage is pickled)
1/2 cup cabbage kimchi
1/2 cup ketchup
1/4 cup Sriracha
2 tablespoons hot pepper paste (gochujang)
1 tablespoon honey (or brown sugar)
1 tablespoon olive oil (or vegetable, canola, what have you)
1/4 teaspoon sesame oil

Because this was an experimental dish, I don't have a comprehensive photo of all the ingredients. I was just grabbing stuff as I went saying to myself, "Hm, that's probably gonna be good..."

To start, marinate the wings in the kimchi "juice" for at least 1 hour in the fridge; overnight if you have time.

Put the marinated chicken on a sheet pan and roast in the oven for 20 minutes in a 400 degree oven.

Then, start on the sauce by chopping up a whole load of kimchi until you have about 1/2 cup, more if you want more. The pieces should be small - I'd compare them to the size of the diced raw onions you might put in a taco, except maybe ever so slightly bigger.
In a saucepan, add oil (both olive and sesame) and cook kimchi for a few minutes until the cabbage starts to become translucent and starts to give off a bunch of liquid. Then, add in ketchup, Sriracha, and hot pepper paste. Stir to combine and let it simmer until the sauce thickens.
Remove the wings from the oven (test with a thermometer to ensure it's cooked through) and then plate.
Drown the wings in sauce and serve.
Make sure that when you grab a wing for yourself that there's plenty of kimchi pieces stuck to it.
Here's the recipe page:

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