Super Bowl LV! Mahomes vs. Brady! Enough said! That promises to be a great matchup. We'll enjoy the game at home. Like always. Without our friends who would normally join us for the game and a feast. We'll have a feast, even if we can't have our friends over.
Chicken wings are sold whole, the drumstick only or the two-bone part. If you prefer one part of the wing over another, buy only those. The whole chicken wing will be less expensive and the wing tips can be roasted and used to create stock.
I prefer to serve the wings cut up because the whole chicken wing is too difficult to eat.
When you can, find preservative-free kimchi. I have been enjoying Mommy Boss napa cabbage kimchi. Read the label carefully because there are different kinds of kimchi, I would recommend only using cabbage kimchi without dried shrimp.
Time to prepare: Marinate overnight, prep 20 minutes, bake 60 minutes
2 pounds chicken wings
1 cup kimchi, without preservatives
1/2-3/4 cup brown sugar, depending on taste
1 medium yellow onion, washed, pat dried, peeled, root and stem removed, thin sliced from root to stem
1/4 cup kimchi liquid
1 tablespoon olive oil
Thinly slice kimchi and mix together with onion slices, brown sugar, kimchi liquid and olive oil.
Add chicken wing parts to marinade. Mix well. Place in a covered bowl or sealed plastic bag. Refrigerate over night.
Preheat oven to 350F.
Prepare a roasting pan. Line the bottom with aluminum foil. Because the drippings are sticky (and delicious!) I place a Silpat sheet on top of the aluminum foil so I can easily retrieve the bits of caramelized onions and kimchi. Place a wire on top of the aluminum foil and Silpat sheet.
Place the chicken wings on top of the wire rack, allowing space between each part to allow for even cooking. Reserve the liquid marinade with the onions and kimchi.
Place wings into preheated oven.
While the wings are roasting, place the reserved marinade into a small sauce pan and reduce the liquid by 1/2 over a low heat.
Remove wings from the oven after 30 minutes.
Turn wings over and baste with reduced marinade, placing onion and kimchi slices on each wing.
Return to oven.
After 30 minutes, remove and check for doneness. The onions and kimchi slices should be lightly browned and beginning to crisp. The wings should be tender. If not, return to oven and continue baking. Check every 10 minutes for doneness.
Serve hot as an appetizer or on top of steamed rice. The wings are delicious at room temperature, perfect for a picnic. However they are served, have a good supply of napkins available.