Sticky Ginger Chicken Wings

Whenever my husband and I celebrate a special occasion, we are always drawn to Korean flavors. Sometimes it’s hard to believe that we met there nearly 10 years ago, but the food and culture is still a part of our daily lives. On Friday evenings he would catch the two hour long bus from his duty station in Uijongbu to Wonju where I taught kindergarten, and arrive at my place SO hungry. A chicken restaurant on the corner of my street was a convenient place to pick up dinner then, and so it became like a little tradition. Though most of my meals are made from scratch, our pantry is a treasure trove of sauces and spices picked up on travels together and we love using them to create easy meals. Most recently we took a weekend trip to Duluth GA because of a sudden craving for Korean BBQ! It was almost as if we were back in Korea, eating, exploring and naturally I shopped for ingredients to bring home (The foodie in me can’t resist!) I always stock up on Korean marinades either online or at the Korean grocery stores in bigger cities - It has delicious ginger flavor and though the version I use in this recipe is traditionally paired with red meat like short ribs (LA galbi), I find it works well on chicken wings. This marinade is unique because of the addition of either apple or Asian pear which has tenderizing qualities. There are from scratch versions of this sauce on websites like Korean Bapsang and Maangchi but for the sake of convenience and in the spirit of how we did things back then, I just use the prepared sauce. Most grocery stores stock Korean ingredients these days, so it might not be difficult to find at all. Look for Bulgogi marinade, Galbi marinade or Korean barbecue marinade but make sure that ginger is listed in the ingredients. The crispy ginger on top just accentuates the flavor and gives this dish a delicious finish. I do season my chicken with the marinade, but you can leave it out since the marinade is quite flavorful especially when simmered at the end.

Sticky Ginger Sesame Wings with Crispy Ginger
Prep Time: 10 minutes + overnight marinating | Cook time: 15 minutes | Serves: 4-6

Ingredients:

2lbs chicken wings, flats and drums (I save the wing tips for chicken stock)
1 teaspoon salt
1 teaspoon cracked black pepper
1 1/2 cups Korean galbi marinade
1 tablespoon roasted sesame seeds
1 tablespoon neutral oil
1/8 cup fresh ginger, sliced and cut into thin strips
Optional to serve: chopped scallions or chives, quick-pickled cucumber (recipe follows)

Special Equipment:

I use my air fryer for these wings because it’s so quick, but you could use a sheet pan in the oven - steps will be listed below.

Guidelines:

Place wings in a resealable container with salt, pepper and 1 cup of the marinade. Toss to coat, cover and place in the refrigerator to marinate minimum 4 hours and up to overnight. When ready to cook, place wings in the basket of your air fryer and fry at 350F for 15-20 minutes or until cooked through and golden - this depends on the size of your wings and you might have to do this in two batches if using a smaller air fryer. I like to toss them halfway through so that all the wings are exposed to the hot air at some point or another.

If cooking in the oven: Place wings in an even layer on a sheet pan and cover with foil. Bake at 350F for 15 minutes, then remove foil and broil on high for 2-3 minutes per side or until sticky and golden.

Add oil to a skillet over medium heat, cook ginger strips until crispy (about 2 minutes) then drain on a paper towel. Add remaining marinade (If you prepared your wings in the oven, add the pan drippings as well) to skillet and cook until slightly reduced and heated through.

Place chicken on serving platter, pour marinade over and toss around then sprinkle with ginger, sesame seeds and optional scallions or chives.

Easy Deviled Eggs

They get upset if I don't bring these to the party, the family gathering, the cookout, the picnic or wherever else we get together. "Dale, did you bring them?" They know the answer because they know I like to make them happy! They know that I make these with care.

I learned that deviled eggs are a Southern staple when I first moved to Mississippi. Everybody has a signature recipe that they swear by and there are a multitude of ingredients, toppings and ways to prepare them. All are delicious but honestly, I prefer mine quite simple.  A touch of peppery watercress, great smoked paprika and high quality Sir Kensington's Avocado Oil Mayonnaise all come together to make simple taste absolutely delicious! 

I've used Sir Kensington's Avocado Oil Mayonnaise for the last few years now, and what drew me to it was the perfect tanginess and creamy consistency. It reminds me of one that I grew up enjoying in my home country, so once I discovered it here I never looked back. 

I will be travelling to South Africa soon and thought I'd have a small gathering with family here before we leave. Of course I have to make these, and while I'm at it I could share a few Deviled Egg tips and tricks that I've learned along the way!  

If you can use an electric pressure cooker I highly recommend it. Not only can you boil eggs perfectly within 3 minutes, the shells slide right off once you crack them. If you prefer to go the conventional route, bring your water to a boil before carefully lowering eggs in with a slotted spoon. The sudden heat will shock the lining away from the shell, making it easier to peel after they are cooked. Now lower the heat and simmer for 12 minutes. For hard boiled eggs cooked this way I recommend you set a timer so that you don't go over.

Once your eggs are cooked remove them from the heat, drain the hot water out, place the pot in the sink and run cold water over the eggs until the shells are cold to the touch. Your eggs will be perfect and ready to slice or store them whole in an airtight container until ready to prepare.

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If you can:

1. Wear food safe gloves to minimize the amount of time spent touching the eggs. I think people are often turned off by deviled eggs because they are labor intensive and therefore need to be picked up and put back quite a bit. My family knows that I do this and it's nice to know they feel comfortable eating what I have prepared.

2. Use a very sharp knife and carefully wipe the blade after slicing into each egg. In doing so, you wipe away any yolk that may have stayed behind on the knife and that may discolor the whites of your next egg.

3. Place a paper towel at the bottom of your plate. Eggs are so slippery! Use a paper towel to prevent them from sliding around and potentially fall to the floor. Both when you are removing the yolks and piping the filling back in.

4. Work as quickly as you can. Pre-measure your other ingredients ahead of time so that the eggs and yolks remain cold during the assembly process. I have found that cold yolks are easier to pipe and keep their shape better. 

Ingredients:

6 hard boiled eggs

1/2 teaspoon fresh black pepper (or cayenne pepper)

1/2 teaspoon salt

1 scant teaspoon smoked paprika

1 tablespoon finely chopped watercress

2-3 tablespoons Sir Kensington's Avocado Oil Mayonnaise

1 teaspoon Sir Kensington's Dijon Mustard

Method:

Slice each egg in half and remove the yolks. Set the egg whites aside.

Add the egg yolks and all other ingredients to a small bowl and mash with a fork until the mixture is smooth in consistency. Scoop the mixture into a piping bag with a star tip attached. Pipe 1 tablespoon of yolk mixture into each egg white half and garnish with fresh watercress or herbs of your choice. I like to sprinkle just a touch of black pepper and paprika on each one right before serving.

Makes 12 halves. 

This post is sponsored by Sir Kensington's. Thank you for supporting the amazing brands that I love!