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
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.
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.