The Super Bowl XLVI is taking place this Sunday and all I’ve been thinking about the past couple of weeks is my menu. We may have one or two families over and I can’t wait to make a few delectables.
If you want to add a fun-factor to the Super Bowl festivities, and if you’re a betting kind of guy/gal, play a game of Super Bowl Squares. You don’t need to know anything about football and there’s a winner after every quarter. Now doesn’t that sound like fun? Just Google “superbowl squares” and a link to a printable board will pop up.
Let’s move onto more important matters, shall we? Wings are an important mainstay to a Super Bowl menu or for any party menu. I’ve never made wings before and always relied on the neighborhood pizza joint or bar for my spicy wings.
I “winged” a recipe with the ingredients I had in my pantry and with some guidance and inspiration from Joanne Choi over at Week of Menus (this woman knows her wings among other things!). I created a spicy and tangy sauce with a Korean twist. I made half the batch with my homemade kochujang and the other half with the store-bought version. The homemade version definitely made a deeper, smokier sauce, but the store-bought version, although much sweeter, worked perfectly fine.
Oh, and…GO GIANTS!
Korean-style Spicy Wings
1/3 cup soy sauce
2 Tablespoons sesame oil
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ginger powder
Salt and pepper
3.5 pounds chicken wings
1/4 cup kochujang
1/8-1/4 cup vinegar
1-2 Tablespoons brown sugar
Salt and pepper
1 – In a large bowl, mix together the ingredients for the marinade. Toss the wings in the marinade and coat thoroughly. Set aside in the refrigerator and let marinate for about an hour.
2 – Preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil. Distribute the wings in one layer on the baking sheet. Bake for 45-50 minutes or until wings are browned and cooked through.
3 – While the wings are baking, mix together the ingredients for the sauce in a small bowl. Taste and adjust seasonings. Store-bought kochujang tends to be on the sweeter side so I would add the brown sugar as needed.
4 – Turn broiler on high.
5 – Liberally brush the wings with the sauce mixture. Broil 3-5 minutes. Keep an eye on it so that it doesn’t burn.
6 – Turn the wings over and brush with the sauce again. Broil for another 3-5 minutes.
7 – Plate the wings on a large platter. Brush with remaining sauce for extra finger-lickingness!