BreezyCooking
Washing Up
I'm posting this here instead of under "Ethnic Foods", because I doubt it's truly a "Korean" recipe. However, it IS definitely a blow-the-top-of-your-head-off spicy HOT & flavorful wing recipe that I made for the first time this past Sunday. BIG hit!!
Here's the link to the recipe, developed by "Guy Fieri". While I made the sauce exactly as the recipe directs (& boy is it HOT - be warned), I differed in the chicken wing cooking method by first dry-seasoning my wing sections with granulated garlic, chili powder, cayenne pepper, crushed red pepper flakes, & oregano, & then grilling them outside on the charcoal grill - 10 minutes per side - & then just tossed them with the sauce. (If I had been making them indoors, I would have done them under the broiler - I'm not a fan of frying wings in oil.)
The sauce is thinner than most wing sauces/glazes, so after tossing the COOKED wings in it, I saved the leftover sauce & have it in the fridge. Plan to use it in what will be a searingly hot (& delicious, I have no doubt!) tofu stirfry tomorrow or Thursday. That leftover sauce was WAY too good to just toss.
Once again, I warn that if you don't like the lip-numbing feeling that comes from really spicy food, you might want to cut back on the chili-garlic paste the recipe calls for - although both husband & I really, really liked it.
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34276_PRINT-RECIPE-FULL-PAGE,00.html
Here's the link to the recipe, developed by "Guy Fieri". While I made the sauce exactly as the recipe directs (& boy is it HOT - be warned), I differed in the chicken wing cooking method by first dry-seasoning my wing sections with granulated garlic, chili powder, cayenne pepper, crushed red pepper flakes, & oregano, & then grilling them outside on the charcoal grill - 10 minutes per side - & then just tossed them with the sauce. (If I had been making them indoors, I would have done them under the broiler - I'm not a fan of frying wings in oil.)
The sauce is thinner than most wing sauces/glazes, so after tossing the COOKED wings in it, I saved the leftover sauce & have it in the fridge. Plan to use it in what will be a searingly hot (& delicious, I have no doubt!) tofu stirfry tomorrow or Thursday. That leftover sauce was WAY too good to just toss.
Once again, I warn that if you don't like the lip-numbing feeling that comes from really spicy food, you might want to cut back on the chili-garlic paste the recipe calls for - although both husband & I really, really liked it.
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34276_PRINT-RECIPE-FULL-PAGE,00.html
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