This food editor isn’t big on sports — just ask my Ohio State-loving boo thang and dad. You know what I do like, though?
Eating.
Which is why I’m not opposed to whipping up a dish for the impending Super Bowl. Yes, we’ve still got some time before the big kickoff on Feb. 4 — plenty of it. But that doesn’t mean we can’t start experimenting with game-day eats now.
Let’s call it research.
Matter of fact, Duffy’s Sports Grill Executive Chef Eric Parker has rolled out a new Korean barbecue sauce that’s meant for the occasion. Parker’s formula — which reads like it's a good fit for all sorts of finger foods, plus diehard fans of this sports-themed restaurant chain with Florida roots — pairs particularly well with ribs and chicken wings.
Check out the full recipe for those sauced-up wings below. And if any home cooks out there don’t dig the chef’s formula as is, maybe it’ll at least get their creativity juices flowing in the kitchen.
Crispy Baked Chicken Wings with Korean Barbecue Sauce
Korean Barbecue Sauce:
2 cups brown sugar, lightly packed
3/4 cup gochujung paste
1/2 soy sauce (low sodium)
1/4 cup seasoned rice wine vinegar
1/4 cup sesame oil (pure)
2 teaspoons fresh ginger, finely grated
1 tablespoon fresh garlic, chopped
1/4 cup water
2 teaspoons fresh lemon juice
Place all ingredients into a Cuisinart (or another blender) and blend thoroughly for 2 minutes. Refrigerate.
Wings:
5 pounds chicken wings, tips-removed flats and drumettes
3 tablespoons EVOO
1 tablespoon salt
Fresh ground pepper, to taste
Preheat oven to 400 degrees. Line 2 half-sheet pans with wire baking racks. Toss wings in a bowl with EVOO, salt and pepper. Divide wings amongst the baking sheet and bake for 35 to 45 minutes until skin is crispy. Toss in Korean barbecue sauce and return to oven for 5 minutes to caramelize the sauce a bit. Garnish with toasted sesame seeds and shredded nori.
