The NFL playoffs are here! Time for game-day recipes. For my friends, Chuck and Jake…Go Lions! Crispy, Baked Korean Wings Wings2 pounds chicken wings, flats and drums1/2 tablespoon baking powderKosher salt and fresh, ground pepper, to taste1 teaspoon onion powder1 teaspoon garlic powder Korean sauce3 tablespoons gochujang paste, or chili-garlic paste2 tablespoons soy sauce2 tablespoons rice wine vinegar2 tablespoons honey1 tablespoon sesame oil1 inch knob fresh ginger, peeled and grated4 cloves garlic, mincedLime wedges, for squeezingToasted sesame seeds, cilantro and sliced green onion, for garnish To bake super crispy wings in the oven, you need to start with the secret ingredient. That magic thing is baking powder. By coating your wings in a light sprinkling of seasoned baking powder, you are guaranteed that crunchy crispy chicken skin that makes the perfect wings.Start by combining baking powder, salt and onion powder in a small bowl. Pat your naked chicken wings with paper towels to remove as much moisture as possible and then add them to a separate mixing bowl, one large enough to toss your wings around without them flying out.Sprinkle half of your baking powder mixture on your wings and toss to coat. Sprinkle the remaining mixture and toss again until your wings are evenly coated.Preheat oven to 450 degrees and line a large baking sheet tray with foil and then add an oven safe wire rack on top of your foil. Lightly spray your rack with non-stick spray.Lay your chicken wings out on the wire rack so that there is plenty of space between them to ensure they cook evenly.Cook wings for 30 minutes then flip your wings and return to oven for an additional 20-25 minutes.While your wings are baking, make your Korean sauce. Add gochujang sauce, soy sauce, rice wine vinegar, honey, sesame oil, ginger and garlic powder to a small sauce pan and heat over medium high heat, stirring occasionally.Once your sauce reaches a slow boil, reduce the heat to medium and simmer for 15 minutes. Your sauce will start to reduce and thicken. Remove from heat and set aside.Once your wings are done, remove them from the oven and to a large mixing bowl. Pour your spicy Korean sauce on top and toss to coat.Top with toasted sesame seeds and chopped cilantro, or green onion, or both! Serve with lime wedges.Crispy, Baked Korean Wings
The NFL playoffs are here! Time for game-day recipes. For my friends, Chuck and Jake…Go Lions! Crispy, Baked Korean Wings Wings2 pounds chicken wings, flats and drums1/2 tablespoon baking powderKosher salt and fresh, ground pepper, to taste1 teaspoon onion powder1 teaspoon garlic powder Korean sauce3 tablespoons gochujang paste, or chili-garlic paste2 tablespoons soy sauce2 tablespoons rice wine vinegar2 tablespoons honey1 tablespoon sesame oil1 inch knob fresh ginger, peeled and grated4 cloves garlic, mincedLime wedges, for squeezingToasted sesame seeds, cilantro and sliced green onion, for garnish To bake super crispy wings in the oven, you need to start with the secret ingredient. That magic thing is baking powder. By coating your wings in a light sprinkling of seasoned baking powder, you are guaranteed that crunchy crispy chicken skin that makes the perfect wings.Start by combining baking powder, salt and onion powder in a small bowl. Pat your naked chicken wings with paper towels to remove as much moisture as possible and then add them to a separate mixing bowl, one large enough to toss your wings around without them flying out.Sprinkle half of your baking powder mixture on your wings and toss to coat. Sprinkle the remaining mixture and toss again until your wings are evenly coated.Preheat oven to 450 degrees and line a large baking sheet tray with foil and then add an oven safe wire rack on top of your foil. Lightly spray your rack with non-stick spray.Lay your chicken wings out on the wire rack so that there is plenty of space between them to ensure they cook evenly.Cook wings for 30 minutes then flip your wings and return to oven for an additional 20-25 minutes.While your wings are baking, make your Korean sauce. Add gochujang sauce, soy sauce, rice wine vinegar, honey, sesame oil, ginger and garlic powder to a small sauce pan and heat over medium high heat, stirring occasionally.Once your sauce reaches a slow boil, reduce the heat to medium and simmer for 15 minutes. Your sauce will start to reduce and thicken. Remove from heat and set aside.Once your wings are done, remove them from the oven and to a large mixing bowl. Pour your spicy Korean sauce on top and toss to coat.Top with toasted sesame seeds and chopped cilantro, or green onion, or both! Serve with lime wedges.