Seriously, it can warm up any time now, this is getting a bit ridiculous even for here. Sadly, -6° is the warmest it's been here for about 3 days.
Onto the wings. 2 pounds of full wings with the tips, coated in cornstarch and kosher salt, baked in the oven on air fry mode at 425° for 20 mins, take out and flip, and back in for another 25 mins.
Sauce is 4 minced cloves of garlic, about a tsp of minced ginger, 1/2 cup of gochujang paste, 4 tbsp soy sauce, 5 tbsp of honey, and 2 tbsp of rice vinegar. Sautee the garlic and ginger in a tablespoon or so of olive oil until fragrant, then add in the rest, bring to a simmer and let it thicken. Once done, remove it from the heat and add in 1 tsp sesame oil to finish. Pour over wings and toss until coated, garnish with sesame seeds and green onion. Served tonight with some Korean braised potatoes and spicy kimchi I made a month or so ago using Joshua Weissman's Easy Kimchi recipe.
The completed shot:
NOW WARM UP SO I CAN GET BACK TO COOKING OUTSIDE!
Onto the wings. 2 pounds of full wings with the tips, coated in cornstarch and kosher salt, baked in the oven on air fry mode at 425° for 20 mins, take out and flip, and back in for another 25 mins.
Sauce is 4 minced cloves of garlic, about a tsp of minced ginger, 1/2 cup of gochujang paste, 4 tbsp soy sauce, 5 tbsp of honey, and 2 tbsp of rice vinegar. Sautee the garlic and ginger in a tablespoon or so of olive oil until fragrant, then add in the rest, bring to a simmer and let it thicken. Once done, remove it from the heat and add in 1 tsp sesame oil to finish. Pour over wings and toss until coated, garnish with sesame seeds and green onion. Served tonight with some Korean braised potatoes and spicy kimchi I made a month or so ago using Joshua Weissman's Easy Kimchi recipe.
The completed shot:
NOW WARM UP SO I CAN GET BACK TO COOKING OUTSIDE!
