We are snowed in here on the East Coast, but we are all bundled up and ready for some football! With the playoffs in full swing and the Superbowl on the horizon, Keith has been working on a wing recipe with a little extra kick. He has nailed it with this one. Inspired by our favorite Korean flavors, these spicy boneless wings are perfectly suited for our all-American pastime.I introduced Keith to Korean food within weeks of our first date. I could not believe he had never experienced the deliciously complex and distinctive flavors of my most favorite cuisine. I used to travel to Seoul quite often for work, and I was hooked at first bite. My local coworkers nicknamed me “Jackie Lee”, as they were certain I had Korean genes hidden somewhere. The world as since caught on to my obsession, as evidenced with all the fusion restaurants and food trucks popping up all over the place.
Keith’s induction happened a little more slowly than I would have liked. He really liked Korean barbecue, but he wasn’t so keen on the “banchan” (small dishes that surround each meal). It was actually our discovery of the brilliant Korilla food truck that put him over the edge. My all-American man was completely blown away by Korean flavors wrapped in a burrito. Who knew?
So in the spirit of Korean fusion food and football, these spicy Korean boneless wings were born. Keith used his new favorite ingredient, gochujang paste, to put an updated spin on his traditional wing sauce recipe. I couldn’t be more proud, and my belly couldn’t be more happy.
Want a more traditional wing sauce recipe? Try Keith’s favorite, Game Day Chicken Wings
A full-flavored authentic Korean wing recipe, perfectly suited for our all-American pastime
- 2 Lbs boneless skinless chicken breasts
- 2 Tbsp corn starch
- 1 green onion
- 2 tbsp butter
- 1/4 c brown sugar
- 2 tbsp rice vinegar
- 1 tsp red pepper flakes
- 2 tbsp low sodium soy sauce
- 1 tsp fresh ginger (grated)
- 1 garlic clove (minced)
- 2 tsp sesame oil
- 2 tbsp gochujang paste
- Oil for frying
- Cut chicken breasts into 1 inch pieces
- Add corn starch to chicken pieces and mix until coated.
- Heat oil in pan and cook chicken until done about 10 minutes over medium high heat.
- Remove from oil and transfer to paper towels
- In a medium bowl combine, butter, brown sugar, rice vinegar, red pepper flakes, soy sauce, ginger, garlic, sesame oil and gojuchang paste and wisk until combined.
- Transfer chicken to bowl with sauce and toss to coat all chicken pieces.
- Dice green onion and sprinkle over chicken.
- Serve with rice for a meal or separate as an appetizer.