Showing posts from November 29, 2009

Kimchi Chicken Wings Take Flight

Needing an appetizer for an Asian themed dinner, I played around with the kimchi I had in the refrigerator. A simple marinade using brown sugar lessened the impact of kimchi's bite, but there was still plenty of spiciness.

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 1/2 pounds chicken wings, washed, pat dried 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 oliv…