I love chicken wings, but it’s an involved eating situation. Your face and hands get messy. If they’re spicy, there’s this element of “heat” as you wipe your mouth with the back of your hand. And it’s fun. I prefer to not wear white when I dig in.
One recent recipe I’ve uncovered is a Korean inspired “angry sauce” from Food & Wine Magazine. I’ve played with the recipe either through grilling or as Summer winds down, baking our wings with this sauce.
The last BBQ party we went to, this was the first dish devoured. It’s a hit. You should try these bad boys. And if you’re worried about spice, I can’t handle too much spice and there are ways to dumb down some of the chile ingredients in here, as well.
Korean Chicken Wings with “Angry Sauce” – adapted by this recipe on Food & Wine from Lisa Shin of Wing Wings:
- 22-24 chicken wings
- 1/3 cup Korean chile paste (depending on your heat preference, I’ve added more)
- 3 tablespoons chile powder (recipe also recommends Korean chile powder if you can find)
- 1/4 cup canola oil
- 2 tablespoons agave
- 2 tablespoons toasted sesame oil
- 1 tablespoon water
- 2 teaspoons rice vinegard
- 3 teaspoons soy sauce
- 3 teaspoons peeled and diced ginger
- 3 teaspoons minced garlic
- salt and pepper
- sesame seeds and sliced scallions for garnish
These wings are baked and that has become our preference for wings, for a bit of a healthier (but crispy) version that isn’t deep fried. They’re just as good, don’t worry. Preheat the oven to 450°. Line baking sheets with foil to prepare for baking.
Toss the wings with the canola oil and season with salt and pepper. Line the wings on the baking sheets and roast them for about 45 minutes. Look for that crispy skin and ensure they’re cooked through.
In another bowl, whisk the remaining ingredients together (except the shallots and sesame seeds garnish). Add salt and pepper to taste, as well. This sauce can be made ahead and refrigerated if preferable.
Once the wings are finished add them to the chile sauce thoroughly. Garnish with the sesame seeds and scallions. Best served hot.