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Super Bowl Sunday is right around the corner in the U.S. I am not a football fan, but I enjoy hosting a small party. It’s always fun to get together with family and friends to watch the big game, as we cheer for our favorite team.
This time, it will be the Baltimore Ravens for my family. Besides the geographic proximity to the Washington D.C. area, where we live, it’s the city where we began our immigrant lives a long time ago. It’s also the city where my son was born. For some of our friends, the best part of the evening seems to be the food. My favorite Super Bowl food is definitely chicken wings. Here, I made two different flavors ― spicy, and sweet and savory. These finger-licking delicious chicken wings will surely be a crowd pleaser!
Ingredients:
● 24 wing pieces (about 1.5 kg) for each marinade
Spicy marinade:
● 1/3 cup gochujang (Korean red chili pepper paste)
● 1/3 cup barbecue sauce (any type)
● 2 tablespoons soy sauce
● 2 tablespoons rice wine (or mirim)
● 1 tablespoon sesame oil
● 1-2 tablespoons honey
● 1 tablespoon minced garlic
● 1 teaspoon finely grated ginger
● 1/4 teaspoon pepper
Sweet and savory marinade:
● 1/2 cup soy sauce
● 3 tablespoons rice wine (or mirim)
● 1 tablespoon lemon juice
● 2 tablespoons extra virgin olive oil
● 2 tablespoons honey
● 1 tablespoon brown sugar
● 1 tablespoon minced garlic
● 2 teaspoons grated ginger
● 1/4 teaspoon pepper
Rinse the chicken wings. Drain well (or pat dry). For each marinade, combine all the ingredients, and mix well. Pour the sauce over the chicken, and massage the chicken pieces to coat well. Cover and refrigerate for at least 3-4 hours (overnight for best results).
Before cooking, let the chicken wings sit at room temperature for about 30 minutes. Preheat the oven to 220 degrees Celsius (425 Fahrenheit). Line a baking sheet with aluminum foil. Place the chicken wings in a single layer, and bake for 25 to 30 minutes until the skin is crisp and golden. Turn them over halfway during baking, and baste with the marinade.
See more recipes at www.koreanbapsang.com.
By Ro Hyo-sun
This time, it will be the Baltimore Ravens for my family. Besides the geographic proximity to the Washington D.C. area, where we live, it’s the city where we began our immigrant lives a long time ago. It’s also the city where my son was born. For some of our friends, the best part of the evening seems to be the food. My favorite Super Bowl food is definitely chicken wings. Here, I made two different flavors ― spicy, and sweet and savory. These finger-licking delicious chicken wings will surely be a crowd pleaser!
Ingredients:
● 24 wing pieces (about 1.5 kg) for each marinade
Spicy marinade:
● 1/3 cup gochujang (Korean red chili pepper paste)
● 1/3 cup barbecue sauce (any type)
● 2 tablespoons soy sauce
● 2 tablespoons rice wine (or mirim)
● 1 tablespoon sesame oil
● 1-2 tablespoons honey
● 1 tablespoon minced garlic
● 1 teaspoon finely grated ginger
● 1/4 teaspoon pepper
Sweet and savory marinade:
● 1/2 cup soy sauce
● 3 tablespoons rice wine (or mirim)
● 1 tablespoon lemon juice
● 2 tablespoons extra virgin olive oil
● 2 tablespoons honey
● 1 tablespoon brown sugar
● 1 tablespoon minced garlic
● 2 teaspoons grated ginger
● 1/4 teaspoon pepper
Rinse the chicken wings. Drain well (or pat dry). For each marinade, combine all the ingredients, and mix well. Pour the sauce over the chicken, and massage the chicken pieces to coat well. Cover and refrigerate for at least 3-4 hours (overnight for best results).
Before cooking, let the chicken wings sit at room temperature for about 30 minutes. Preheat the oven to 220 degrees Celsius (425 Fahrenheit). Line a baking sheet with aluminum foil. Place the chicken wings in a single layer, and bake for 25 to 30 minutes until the skin is crisp and golden. Turn them over halfway during baking, and baste with the marinade.
See more recipes at www.koreanbapsang.com.
By Ro Hyo-sun
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Articles by Korea Herald
