Ingredients with Measurements:
- 2 lbs of pigeonwings
- 2 tablespoons of vegetable oil
- 1/2 cup of gochujang (Korean chili paste)
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1/4 cup of honey
- 4 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped scallions
- Sesame seeds for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
2. In a mixing bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, garlic, ginger, and black pepper.
3. Add the pigeonwings to the mixing bowl and toss to coat evenly.
4. Place the pigeonwings on the prepared baking sheet and drizzle with vegetable oil.
5. Bake for 25-30 minutes, or until the pigeonwings are cooked through and crispy.
6. Remove from the oven and sprinkle with chopped scallions and sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 26g
- Carbohydrates: 30g
- Protein: 32g
Substitutions for ingredients:
- Chicken wings can be substituted for pigeonwings.
- Brown sugar can be substituted for honey.
Variations:
- Add sliced jalapeños for extra heat.
- Use a mixture of gochujang and sriracha for a different flavor profile.
Tips and tricks:
- Make sure to toss the pigeonwings in the sauce thoroughly to ensure even coating.
- For extra crispy wings, broil for 1-2 minutes after baking.
- Serve with a side of pickled vegetables for a traditional Korean accompaniment.
Storage instructions:
- Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the wings on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a platter with a side of pickled vegetables and garnish with sesame seeds and chopped scallions.
Garnishes:
- Sesame seeds
- Chopped scallions
Pairings:
- Korean rice cakes
- Kimchi
- Steamed rice
Suggested side dishes:
- Pickled vegetables
- Korean-style potato salad
- Stir-fried vegetables
Troubleshooting advice:
- If the wings are not crispy enough, broil for 1-2 minutes after baking.
Food safety advice:
- Make sure to cook the wings to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Pigeonwings are a popular Korean dish that originated in the city of Daegu.
Flavor profiles:
- Spicy, sweet, savory
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Korean