Korean again. This time I decided it was time I opened the Korean chili paste that I bought from Cold Storage. Why? Because I happened to be looking at my blog list and I saw Shannon's Spicy Baked Chicken Wings from 2 months ago.
When I read Shannon's post, I was amused and delighted to learn that she also loves to chew and gnaw on bones and cartilage. LOL! That is a habit I picked up from my dad.
Some years ago when my molar broke (which led to a root canal, I have been tortured 3 times so far), I had to reveal to my dentist that I liked to crunch on bones. Yeah, that was super embarrassing. The good man shook his head and told me that I have to break that habit. But old habits die hard and I still chew on bones.....
So anyway, back to the chili paste. After I prepared the other marinade ingredients, I opened the packaging and took a sniff. It smelt peculiar. Not like chili.
I mean, I was comparing to the chili paste that I make using dried chilies. That one, one sniff and off you go sneezing like a machine gun. This Korean one is different. Then I had a taste. Geez, it was sweet. And of course it was hot.
Is this the correct thing that I bought? The top label says "Sunchang Gojuchang (Hot Pepper Paste). Then I looked at another label.
Uiks! Hot Pepper Bean Paste? But when I looked at the ingredients, I don't see any beans. Aiyah...what is going on? Then I inspected the packaging again.
Yeah, it clearly says Hot Pepper Paste. So it must be Hot Pepper Paste then. I am on the right track after all. So I proceeded to add a generous tablespoon of the red hot stuff to my marinade. In went the wings and it stayed in the fridge for a good 4 hours or so.
And there you go. All of my 6 wings (separated into drumettes and wingettes). What? Only 6? Enough or not??? I know, you are mortified that I cooked only 6 wings because you know that I can down 12 in a single sitting. Right? I have a reputation, I know.
But I am serious about losing weight. Dead serious. Have you seen any cakes or cookies in my blog lately? None. I have temporarily stopped baking in order to stay on track. That is how serious I am. In keeping with my determination, I am eating smaller portions too. Is it working? Yes. I'll keep you posted on my progress.
So now you ask, did PH eat all 6 wings in one go? No my lovelies, I did not. I ate only half and I was OK. The other half I kept for my dinner. I am very pleased with myself for such exemplary behavior hah..hah..hah..
Were the wings good? Well, in the beginning I thought the taste of the gochujang was a bit strong (maybe I put too much). It was not a bad thing and after a few bites, I was enjoying the flavors. Yes, this is tasty. Perhaps next time, less is more.
Hot and Spicy Chicken Wings
Recipe source : Adapted from Just As Delish
- 6 chicken wings, separated into drumettes and wingettes
- 2 cloves garlic, finely crushed (I used a garlic press)
- 1/2 inch ginger, cut into smaller pieces and finely crushed (I used a garlic press)
- 2 tsp sesame oil (I forgot to add this!)
- 1 tablesoon honey
- 1 tablespoon light soya sauce
- 1 tablespoon Korean red chili paste (gochujang)
1. Mix everything together and leave to marinate in the fridge for about 4 hours.
2. Remove from fridge to come to room temperature before baking.
3. Place drumettes and wingettes in a single layer on a lined baking sheet and bake at 180C for 30 minutes (turning at half time and basting with remaining marinade).