Korean Sauce

Korean Sauce

Ingredients for 1 lbs

  • 3 tablespoons grated ginger
  • 1/4 cup port
  • 1/4 cup white vinegar
  • 2 tablespoons sesame oil
  • 2 tbs rice vinegar
  • 1/4 cup honey
  • 1/2 cup soy sauce/coconut aminos
  • 1/4 cup Sriracha
  • Chopped scallions, for garnish
  • Directions

    1. In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes.
    2. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes.
    3. Remove from heat.
  • Comments

  • 07042018
    • Recipe called for sherry but I subbed in port and rice vinegar. Also used Derek’s sriracha instead of chili garlic sauce.
  • Original Recipe
  • Lemon Aioli Dip

    Lemon Aioli Dip

    Ingredients

    • 1 (30-ounce) jar mayonnaise
    • 1 lemon, zested and juiced
    • Salt and freshly ground black pepper
  • Directions

    1. Mix the mayonnaise, lemon juice and lemon zest in a small bowl.
    2. Season with salt and pepper, to taste. Refrigerate until ready to use.

    Hawaiian Huli Huli Sauce

    Ingredients for 3lbs

    • 1 cup unsweetened pineapple juice
    • 1/2 cup soy sauce
    • 1/2 cup light brown sugar, lightly packed
    • 1/4 cup (2 ounces) chicken broth
    • 1-inch piece ginger root (1/4 ounce; 7g), peeled and finely grated
    • 2 medium cloves garlic, minced
    • 1 teaspoon (5ml) sriracha chili sauce
    • Thinly sliced scallions (white and light green parts only), for garnish
    • Grilled pineapple wedges, for serving (optional)

    Original Recipe

    Zesty Dry Rub

    Ingredients

    • 2 teaspoons (8g) smoked paprika
    • 2 teaspoons (8g) ground cumin
    • 1 1/2 teaspoons (6g) garlic powder
    • 1 1/2 (6g) teaspoons onion powder
    • 1 teaspoon (4g) chili powder
    • 1 teaspoon (4g) light brown sugar
    • 3 teaspoons fresh zest from 1 lemon
    • 1 teaspoon (4g) mustard powder

    Directions

    1. Combine ingredients

    Comments

    Tired applying this after wings came out of the oven to see if it would work and it didn’t. This needs to be applied before going in the oven. I figured that would be the case, but you don’t know until you try!Also, there isn’t much zest in this, so I bumped that up.Original Recipe

    Alabama White Sauce

    Ingredients

    • 1.5 cup mayonnaise
    • 1/2 cup apple cider vinegar
    • 1 tablespoon prepared horseradish
    • 2 teaspoons freshly ground black pepper
    • 1 teaspoon Diamond Crystal kosher salt
    • 1/2 teaspoon mustard powder
    • 1/2 teaspoon cayenne pepper
    • Juice of 1 lemon, to taste

    Directions

    1. In a large bowl, whisk together mayonnaise, half of the cider vinegar, horseradish, black pepper, salt, mustard powder, and cayenne pepper.
    2. Whisk in rest of cider vinegar to get the correct consistency.
    3. Whisk in lemon juice to taste. Cover and refrigerate at least 1 hour.

    Comments

    The purpose of this sauce is to provide an alternative to those who don’t like blue cheese but need a dip to cut the heat.Even though the original recipe is pretty traditional, I thought it was too thin for my taste. Also not flavorful enough. So I decreased the mayo/vinegar to spices ratio. I want this more of a dip than a ‘sauce.’Original Recipe

    Sriracha Hot Wings Recipe

    Sriracha Hot Wings Recipe

    Ingredients

    • 4 tablespoons butter
    • 1/2 cup sriracha
    • 2 tablespoons honey
    • 1 1/2 tablespoons coconut aminos
    • 1 tablespoon finely chopped cilantro
    • 1 tablespoon freshly squeezed lime juice
    • 1 teaspoon rice vinegar

    Directions

    1. Melt butter in a small saucepan over low heat.
    2. Whisk in sriracha, honey, coconut aminos, cilantro, line juice, and vinegar until combined.
    3. Remove from the heat and set aside.

    Original Recipe

    Comments

    Although this sauce seems similar to a buffalo sauce, this sauce is much thinner. It has a similar consistency to vinegar-based BBQ sauces. It can be made spicer by switching out the hot sauce.

    Chili Garlic Marcona Almonds

    Chili Garlic Marcona Almonds

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 tablespoon minced garlic
    • 1 teaspoon crushed red pepper
    • 3 cups roasted marcona almonds
    • Kosher salt
    • Black pepper
    • 1 tablespoon minced chives

    Directions

    1. In a large skillet, melt the butter. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until the garlic is softened, about 2 minutes.
    2. Add the almonds and cook, stirring occasionally, until coated and hot, about 2 minutes.
    3. Season with salt and pepper. Let cool completely; stir in the chives.

    Original Recipe

    Oven Fried Chicken Wings

    Oven Fried Chicken Wings

    Ingredients

    • 1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats
    • 1 teaspoon (5g) baking powder per pound of chicken wings
    • 1 teaspoon (5g) kosher salt per pound of chicken wings

    Directions

    1. Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.
    2. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
    3. Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.

    Original Recipe

    Comments

    07042018

    • This method works if you aren’t prepping a ton of wings but we don’t have enough fridge space to set them all out on trays to dry overnight. So in previous attempts I’ve just placed them in a mixing bowl in the fridge. This isn’t great because some wings get really dry and some don’t. So this time I placed them vertically in the bowl so they all get equal air time. I also put them in overnight one direction and flipped them over the morning of baking.

    Blue Cheese Dip

    Blue Cheese Dip

    Ingredients

    • 1/4 pound blue cheese
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • Juice of 1/2 lemon
    • 1 tablespoon white vinegar
    • Salt to taste

    Directions

    1. Put the blue cheese in a bowl and mash with a fork until a paste forms.
    2. Whisk in the remaining ingredients until you have a smooth sauce.
    3. Season to taste with salt and pepper.