Kay Chun

Spice up your Super Bowl party with these addicting salty-sweet kimchi-glazed chicken wings

January 24, 2017

Recipe from Food and Wine

Spice up your Super Bowl party with these addicting salty-sweet kimchi-glazed chicken wings. The spicy glaze comes together in no time, yet packs a wollop of flavor. Not only is it great on wings, it's also delicious on anything you're throwing on the grill. Use it as a marinade for steak, baste it on burgers and hot dogs, or spice up grilled veggies.

Total time Yield
1 hour, 20 mins 4 servings

 

Ingredients

Glaze

  • 1 cup chopped napa cabbage kimchi
  • 2 tbsp. turbinado sugar
  • 1 tbsp. white miso
  • 1 tbsp. fish sauce
  • 3 Thai chile or arbol chile peppers, minced
  • 6 tbsp. fresh lime juice, plus lime wedges for serving

Wings

  • 12 whole chicken wings (3 lbs.)
  • 2 tbsp. canola oil
  • Kosher salt and pepper
  • Cilantro leaves and thinly sliced scallions, for garnish

Directions

    1. Make the glaze: In a blender, combine the kimchi, sugar, miso and fish sauce with 1/2 cup of water and puree until smooth. Transfer the mixture to a small saucepan and bring to a simmer. Cook over moderate heat for about 5 minutes, until slightly thickened. Transfer to a large bowl and stir in the chile peppers and the lime juice.

    2. Preheat the oven to 425°. Set a rack over a baking sheet.

    3. Make the wings: In a large bowl, combine the chicken wings, the oil, 1/4 cup of the glaze and season with salt and pepper; toss to evenly coat. Arrange the wings on the prepared rack and roast for 15 minutes. Glaze the wings with 1/4 cup of the glaze and roast for 15 minutes. Repeat one more time with 1/4 cup of the glaze and roast for 15 minutes longer, until the wings are caramelized and cooked through. Transfer the wings to a serving platter and baste with some more of the glaze. Garnish with cilantro and scallions and serve with lime wedges.

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HOLE YARDS PAR R1 R2 R3 R4
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HOLE YARDS PAR R1 R2 R3 R4
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Eagle (-2)
Birdie (-1)
Bogey (+1)
Double Bogey (+2)