ShadowDriver
somebody shut me the fark up.
Happy Sunday, folks!
It's bloody wet and nasty out here. We've had thunderstorms off and on all day.
Managed to swim off base to a local Japanese grocery to pick up some bird for tonight's dinner. Locals really like the "leg" of the wing.
Grabbed 15 pieces and returned home to make Momma happy with some traditional Buffalo flavor and some Korean Kimchi wings.
I can't even remember where I got the recipe for the Kimchi Wings, so I apologize for not providing a reference. I've cooked these 2-3 times per year for probably the last 3-4 years.
Here's the copy/paste:
Side Note: I typically double the sauce recipe. For this round, I had 8 (really chunky and meaty) wings for double the listed sauce. It was just right.
Ingredients
• 1 1/2 pounds chicken wings
• 1 tablespoon butter
• 1 tablespoon hot pepper paste
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon sugar
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• sesame seeds, garnish
• scallions, garnish
Directions
Wash and season wings with salt and pepper.
[Replaced the frying directions. I don't fry wings.] - Grill over medium-high heat until done & 170F+ internal temp.
In a skillet - melt the butter, sauté garlic and ginger, add the hot pepper paste, sugar, sesame oil, vinegar and heat thoroughly.
Immediately toss hot wings into sauce.
Place wings on a platter and garnish with sesame seeds and scallions.
Here are the buffalo wings (after their dry rub rest) up top and the kimchi wings (with just some S & P) on the bottom.
It's hot out here, so I thought I should hydrate.
The Kimchi Wings sure came out well after a nice toss in the sauce.
8 BIG Drumettes all lined up on a plate.
Hope you folks have a great Sunday.
Back to the salt mines (and Monday Morning PT) in a few hours.
It's bloody wet and nasty out here. We've had thunderstorms off and on all day.
Managed to swim off base to a local Japanese grocery to pick up some bird for tonight's dinner. Locals really like the "leg" of the wing.
Grabbed 15 pieces and returned home to make Momma happy with some traditional Buffalo flavor and some Korean Kimchi wings.
I can't even remember where I got the recipe for the Kimchi Wings, so I apologize for not providing a reference. I've cooked these 2-3 times per year for probably the last 3-4 years.
Here's the copy/paste:
Side Note: I typically double the sauce recipe. For this round, I had 8 (really chunky and meaty) wings for double the listed sauce. It was just right.
Ingredients
• 1 1/2 pounds chicken wings
• 1 tablespoon butter
• 1 tablespoon hot pepper paste
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon sugar
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• sesame seeds, garnish
• scallions, garnish
Directions
Wash and season wings with salt and pepper.
[Replaced the frying directions. I don't fry wings.] - Grill over medium-high heat until done & 170F+ internal temp.
In a skillet - melt the butter, sauté garlic and ginger, add the hot pepper paste, sugar, sesame oil, vinegar and heat thoroughly.
Immediately toss hot wings into sauce.
Place wings on a platter and garnish with sesame seeds and scallions.
Here are the buffalo wings (after their dry rub rest) up top and the kimchi wings (with just some S & P) on the bottom.
It's hot out here, so I thought I should hydrate.
The Kimchi Wings sure came out well after a nice toss in the sauce.
8 BIG Drumettes all lined up on a plate.
Hope you folks have a great Sunday.
Back to the salt mines (and Monday Morning PT) in a few hours.
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