Chicken Wings: My Korean Hot And Spicy Baked Chicken Wings

Chicken Wings

 

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Who doesn't love chicken wings? I would be hard pressed to find someone who didn't love chicken wings of some kind or another. I know that the Superbowl is over and Yippee! The Giants won! Along the way for the last two weeks or so many people have been cooking party foods and one of the favorite party foods is chicken wings!

Well, I did not fall in line with this trend on my blog or my Youtube channel this last week or so. This week however I am making one of my favorite chicken wings recipes. This week I am going to make my Korean Hot And Spicy Baked Chicken Wings.  That's right! I said baked chicken wings.

I mean when you go to a bar or a restaurant or wing shack and order chicken wings like hot wings what you get are chicken wings that have been cooked in a deep fryer and then put into a steel mixing bowl. Then they put butter into the mixing bowl and then pour some kind of Louisana hot sauce in there and mix it up and then viola! You have hot wings.

Actually what you have is chicken wings that taste like salt, vinegar and hot pepper of some sort. Not my image of chicken wings. There is not real depth of flavor with chicken wings like that! I know the old saying "fat is where the flavor is!" But I am not really a big believer in deep frying chicken wings in order to make chicken wings.

My Korean hot and spicy chicken wings has just a bit of sweet to it and it is one of my favorite chicken wing recipes. There are many chicken wing recipes out there but this is one that has many levels of flavor to it because of ingredients like chili pepper, garlic, ginger, onion, sugar, fish sauce and more. In fact these baked chicken wings are made with a variation of a traditional Korean kimchi paste for making kimchi like Bae Chu or Jook Pa kimchi.

First the wings are brined for 24hrs. Yupper! Brined! I could marinate them in some citrus juices and spices and even wine but I choose to brine these wings in a mixture of salt, sugar, crushed red chili flakes, rice vinegar and garlic granules.  The brining like the marinating is what allows the baked chicken wings to get crispy around the edges. The brine pulls excess moisture out of the chicken skin and lets all the flavors of the brine and kimchi paste come out to play with your taste buds!

These chicken wings can be made as hot or as sweet as you would like. As I state in the video the problem with the Korean coarse ground chili powder is that it really isn't that hot when you buy them and that is why I add Sambal sauce to the kimchi paste that I make for the chicken wings. You can use Sambal or crushed red chili flakes or even one of my favorites the Thai bird chili. Anything to add some more heat to the Gochugaru(Korean coarse ground chili flakes) So kick back and watch the video and I hope you make these chicken wings, My Korean hot and spicy baked chicken wings! Enjoy!

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