Korean Christmas Kick - Sticky Spicy Wings
While this is hardly a traditional Christmastime meal, I was looking for something to take to the couch, next to the fire, while I watched some Christmas favorites. Oddly enough, these stinky, sticky, spicy wings went perfectly with The Grinch Who Stole Christmas. The original, with Boris Karloff, of course.
There is a theory that if you parboil your wings for 6-7 minutes with a little salt and baking powder in the water, it renders some of the fat and makes them crispier once you cook them. So far, I haven’t found it to make much of a difference. But it’s fun to experiment.
Wings and beer are a natural combo, I’m told, but not being much of a beer aficionado, I’m hardly the one to advise you. I’m told that spicy beers or heavy brown ales would do well with Korean wings. Talk amongst yourselves.
Freshly ground pepper
1/3 cup gochujang (Korean chile paste or the chili paste of your choice, if you must)
4 tablespoons brown sugar
1 tablespoon toasted sesame oil
1 tablespoon water
2 teaspoons unseasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons minced peeled fresh ginger
1 teaspoon minced garlic
Sesame seeds or thinly sliced scallions, for garnish
Preheat the oven to 450. Line 2 large rimmed baking sheets with foil and coat with nonstick cooking spray. In a large bowl, toss the wings with the oil and season with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp.
Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish.
Add the crispy wings to the chile sauce, toss to coat and garnish with the sesame seeds or scallions. Serve hot. And may your heart grow three sizes when you eat them.