Gochujang-Ginger Wings
1.3 billion pounds of wings will be consumed today, Superbowl Sunday. I don’t even know who is playing tonight during Jlo’s concert but I am for sure having these wings. They are sweet, sticky, a little spicy and addictive. The best part? I already have all the ingredients in my kitchen and you probably do too. A quick pulse in a food processor makes this recipe super easy so you can get on with your night. Like many of my recipes, this one works but it isn’t a commandment. If you don’t have orange-apricot marmalade, don't sweat it. Use whatever you have on hand and enjoy your own creation!
Gochujang-Ginger Wings
Ingredients
2lbs party wings (about 12)
2-inch piece of ginger, roughly chopped
1 Fresno chili pepper, chopped and seeded
1/3 cup gochujang
1/3 cup orange-apricot marmalade
3 tablespoons soy sauce
3 tablespoons fish sauce
toasted sesame seeds, for garnish
cilantro, for garnish
Directions
Combine everything but the wings, sesame seeds and cilantro in a food processor and blend until smooth.
Toss the wings with the sauce in a large bowl and allow to marinate about 30 minutes.
Preheat the oven to 425 and line a cookie sheet with foil or a silicone mat.
Arrange the wings in an even layer and bake for 20 minutes. Remove the wings from the oven and baste with the remaining sauce. Bake the wings for 10 more minutes, then remove from the oven and allow to cool slightly before serving.
Plate the wings and garnish with toasted sesame seeds, cilantro and lime wedges.
