Korean Chicken Wings

Need a wing fix? Looking for something other than traditional Buffalo Wings? These spicy babies pack sweet heat that will have you licking your fingers and asking for more. My husband, who purposely seeks out all that is fiery, couldn’t get enough of these.

Korean Chicken Wings

Adapted from Not Quite Nigella

What You’ll Need:

For the Marinade:

4 lbs chicken wings, drumette and wing separated, tips cut off
2 cups whole milk
2 teaspoons Kosher salt
3 teaspoons ground black pepper
2 tablespoons sugar
1/2 teaspoon ground ginger
5 cloves garlic, minced
1/2 onion, finely chopped

For the Coating:

4 tablespoons Korean curry powder (I used Ottogi)
1 cup all purpose flour
1 cup cornstarch

For the Sauce:

3 medium onions, finely diced
1 cup tomato sauce
1 cup sweet chili sauce
3 tablespoons Worcestershire sauce
1 1/2 cups water
6 teaspoons red chili flakes
3 tablespoons Canola oil
sliced green onion (optional)

In a large bowl, combine the marinade ingredients, then add the chicken. Place in the refrigerator for one hour.

While the chicken marinades, prepare the sauce. Heat a large saute pan over medium high heat. Add the oil and saute the onions until translucent. Add the tomato sauce, sweet chili sauce, Worcestershire sauce, water and chili flakes. Let simmer, stirring occasionally with a wooden spoon, until the sauce thickens and becomes a rich red. This will take about 20 to 25 minutes.

Remove the chicken from the fridge. Drain and discard the marinade.

Heat the oil in a fryer or large pot to 325 degrees. While the oil heats, coat the chicken.

Combine the curry, flour and corn starch in a large bowl. Working in batches, toss the chicken wings in the mixture until well coated. Set aside on a large tray until all the wings are prepped. Fry the chicken for 3 to 4 minutes. Make sure not to crown the fryer. Work in batches, if necessary. Once all the wings have been fried, heat the fryer to 350 degrees. Fry the wings a second time for another 3 to 4 minutes until golden.

Once the second frying has been completed, transfer the wings to the pan and coat them thoroughly with sauce. Serve topped with green onions. This recipe makes a lot of sauce, so you can serve the remainder on the side for dipping. Enjoy!

Advertisements

Spicy Chicken Soup

I have a confession to make…I don’t like chicken soup. I find it dull and a bit depressing. There, I said it. Sometimes I feel a bit strange admitting I’m not a fan of chicken soup. People look at me strangely, give me that what’s wrong with you? glance. My husband, on the other hand, loves it. Homemade, from a can, in a restaurant, with noodles, with rice — he’ll eat them all. Recently, I decided to challenge myself and try to create a chicken soup we both could enjoy. Not an easy feat, I know. First, I knew that it had to be spicy. John’s family is from Mexico, and he definitely loves heat. I wanted to create layers of bold, rich flavor. Using ancho chiles, onions, fresh corn, tomatoes and shredded chicken thighs, I was able to do just that. One spoonful of this soup and I knew I created a keeper. When John tasted it, he thoroughly agreed. This soup is perfect for chilly days like the ones we have now, when you want to warm your body from the inside out.

Spicy Chicken Soup

Makes 6 to 8 servings

What You’ll Need:

3 lbs chicken thighs, poached, skin removed and shredded
2 tablespoons canola oil
2 ears of fresh corn, kernels removed
1 large onion, chopped
1 serrano pepper, diced
3 cloves garlic, minced
2 large ancho chiles, soaked in hot water for 15 minutes, seeded, stemmed and roughly chopped
2 teaspoons smoked paprika
1 teaspoon ground cumin
1-28 oz can of diced or crushed tomatoes
4 cups chicken stock
Kosher salt
Freshly ground black pepper
2 handfuls cilantro, roughly chopped
2 limes
avocado, sliced
sour cream, for garnish

In a large pot, heat the canola oil over medium-high heat. Saute the corn kernels for 3 to 5 minutes. Add the onions, garlic and serrano pepper. Cook until soft, about 5 minutes. Add the cumin and smoked paprika. Let saute for an additional 5 minutes.

In a small food processor, puree the ancho chile with some of the chicken stock until smooth. Add the ancho, tomatoes and remainder of the chicken stock to the pot. Bring to a simmer and reduce heat to medium-low. Let simmer for 10 minutes, allowing flavors to combine.

Using an immersion blender, puree about half of the soup. The goal is to thicken it just a bit, but still have some pieces of onion, tomato and corn throughout. Add the shredded chicken and let simmer for an additional 5 minutes. Season with salt and pepper. Add the juice of one lime and mix in half of the chopped cilantro. Ladle the soup into bowls. Place a few slices of avocado on top, then add a dollop of sour cream. Sprinkle with cilantro, then squeeze some fresh lime over everything. Enjoy!