The result was a sweet-heat dish, a good companion for cocktails before dinner.
Kimchi Chicken Wings
Yield: 4 servings
Time: marinate overnight; cook approximately 60 minutes
2 tablespoons brown sugar
1/2 cup kimchi, finely chopped
1 tablespoon kimchi water from the bottle
1 tablespoon olive oil
1 small onion, washed, peeled, sliced thin
2 tablespoons soy sauce
Dissolve the brown sugar in the kimchi water, olive oil, and soy sauce. Add the kimchi, onion slices, and chicken wings. Mix well, cover, and refrigerate overnight.
Preheat the oven to 350 degrees. Line a baking tray with tin foil for easy clean up. Place a wire rack on the tray and arrange the wings on the rack. Drizzle the wings with olive oil. Put into the oven and bake 30 minutes. Turn over with tongs. Bake another 30 minutes. The wings should be tender and golden brown. If not, turn the wings over and continue baking another 10 minutes. Check again and continue baking at 10 minute intervals, turning the wings each time, until they are done.
In a small saucepan on a low flame, reduce the marinade by a third. Reserve.
The wings should be eaten hot. Pour the heated, reduced marinade over the wings just before serving.
Make sure everyone has plenty of napkins and a chilled drink of choice.
Add 1 tablespoon julienned garlic and 1/4 cup finely chopped Italian parsley to the marinade
Just before serving, top with 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced scallion
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