A few weeks ago I made my spin on a popular Korean dish called Bulgogi. Instead of the traditional route of sliced beef, I made Bulgogi Burgers and they turned out delicious! Instead of ketchup I used gochujang, a popular Korean condiment. I went to my usual spot, Ranch 99, for the gochujang and they only had a 1 kilo (2.2 lbs) tub of gochujang and I needed like 2 T, 3 T tops. I found myself with a giant tub of gochujang and I have been trying to figure out ways to use it up ever since.
Chicken wings were the answer! They can take on just about any seasoning you throw at them. I decided to make some chicken wings, some with the gochujang and some with the Thai chili paste I had left over from my clams. And since the Husband and I are still working away at the pounds we gained after we moved back stateside, I baked them instead of deep-frying to take away a few of the calories.
What you will need:
1-2 lbs of chicken wings
2 T sesame oil
10 cloves of garlic, divided
3 T Thai chili paste
3 T Korean gochujang
Thai basil, cleaned and fried for garnish
1 T sesame seeds
4 green onions, chopped and divided
salt and pepper
vegetable oil (for basil, and for tossing the wings)
What you will do:
1. Preheat oven to 400 degrees F. Rinse chicken wings and pat dry. Place a wire rack in a baking sheet and arrange the chicken wings. Brush each wing with a little of the sesame oil and add salt and pepper. Bake for 50-60 minutes or until the wings are cooked through.
2. While the wings are cooking fry the Thai basil. In a pot, bring some vegetable oil up to about 350 degrees F. Slowly, and carefully add a little of the basil leaves at a time. They take just seconds to crisp up. When they are done, let drain on some kitchen towel and set aside.
3. When the wings are done remove from oven and set aside.
For the Thai chili wings:
In a wok or saute pan, add 1 T of vegetable oil and the garlic. Stir until an aroma develops. Add the chili paste and some of the green onions. To loosen the sauce, add a little water. As the sauce comes to the boil, add half of your wings and toss to cover. When evenly coated transfer to a serving dish and garnish with more green onions.
For the Korean gochujang wings:
Use the same method as above but with the gochujang. When they are fully coated remove and garnish with sesame seeds and more green onions.
The gochujang wings are sticky, spicy, sweet and delicious.
The fried basil adds a nice texture to the Thai chili wings. There is no doubt about it, these wings are finger licking good! Be sure to eat these wings with someone who doesn’t care if you get sauce ALL over your fingers and face! This was a perfect way to use some of my seasonings and the Husband loved them too!
Cheers and happy eating!