Right now, it's cold and rainy in Los Angeles. Which makes me think about warm comfort food. It's also playoff season in NFL-land and only weeks away from Super Bowl Sunday.
Comfort food comes in all sizes, shapes and flavors. With the rain pattering on the roof, I enjoyed time in the warm kitchen making one of my favorite taste treats. Kimchi chicken wings. They are great because they're succulent, spicy and sweet. And they are easy to make.
Chicken wings can be expensive. I buy mine in the Vietnamese markets in Little Saigon. You can buy wings either as the part with two bones or the one that looks like a miniature drumstick or, as I prefer, to buy the whole wing and cut the parts apart and use the wing tips to make stock.
Kimchi Chicken Wings
Comfort food comes in all sizes, shapes and flavors. With the rain pattering on the roof, I enjoyed time in the warm kitchen making one of my favorite taste treats. Kimchi chicken wings. They are great because they're succulent, spicy and sweet. And they are easy to make.
Chicken wings can be expensive. I buy mine in the Vietnamese markets in Little Saigon. You can buy wings either as the part with two bones or the one that looks like a miniature drumstick or, as I prefer, to buy the whole wing and cut the parts apart and use the wing tips to make stock.
Kimchi Chicken Wings
Servies 4
Ingredients
2 1/2 pounds chicken wings, washed, pat dried, separated into 2-bone sections and drumsticks
1/2 cup brown sugar
1 cup kimchi, finely shredded
2 tablespoons kimchi water
1 tablespoon olive oil
1 small onion, washed, peeled, sliced thin
2 tablespoons soy sauce
Directions
In a large bowl, dissolve the brown sugar in the kimchi water, olive oil, and soy sauce to create a marinade. Add kimchi, onion slices and chicken wings to the marinade. Mix well, cover or transfer to a plastic bag and seal and refrigerate overnight.
Preheat oven to 350F degrees. Line a baking tray with aluminum foil or a Silpat sheet for easy clean up. Place a wire rack on the tray.
Remove the wings from the marinade. Arrange the wings on the rack being careful to leave at least a 1/2" between them so they cook evenly.
Put in oven. Bake 30 minutes.
While the wings cook, place the marinade with the kimchi and onions into a saucepan over medium-low heat. Stir, reduce and thicken. Set aside.
Turn over the wings with tongs. Using a spoon, spread half the marinade on one side. Return to the oven and bake another 30 minutes.
Turn over the wings with tongs. Spread the remaining half of the marinade on the second side.
Remove the wings from the marinade. Arrange the wings on the rack being careful to leave at least a 1/2" between them so they cook evenly.
Put in oven. Bake 30 minutes.
While the wings cook, place the marinade with the kimchi and onions into a saucepan over medium-low heat. Stir, reduce and thicken. Set aside.
Turn over the wings with tongs. Using a spoon, spread half the marinade on one side. Return to the oven and bake another 30 minutes.
Turn over the wings with tongs. Spread the remaining half of the marinade on the second side.
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.
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.
Remove the wings from the rack and plate to serve hot. Reserve any of the marinade drippings on the bottom of the baking pan and spread on the wings or place into a small ramekin to accompany the wings.
Make sure everyone has plenty of napkins and a chilled drink of choice.
Variations
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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