Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Kimchi-Brined Grilled Chicken Wings with Kimchi Ranch
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- Level: Easy
- Total: 5 hr 50 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 638
- Total Fat
- 48 g
- Saturated Fat
- 12 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 42 g
- Cholesterol
- 268 mg
- Sodium
- 1416 mg
Kimchi is a classic Korean fermented side dish, most often made with napa cabbage seasoned with fish sauce, Korean chile flakes and aromatics. Its brine is deeply savory, pleasantly sour, and spicy, making it a powerful flavor booster for soups, stir-fries and braised dishes. In this recipe, that brine is put to work as a literal marinade for chicken wings. Thanks to their ideal ratio of fat, skin and meat, wings absorb the brine quickly, becoming well-seasoned and tender. Grilling them gently over lower heat allows the fat to render and the meat to cook through. To finish, kimchi is blended into a creamy ranch for a cooling dip with a subtle kick, with extra kimchi on the side for a crisp, pickle-like contrast. The result is an addictive platter of chicken wings with a refreshing dipping sauce, perfect for a summer cookout.
- Level: Easy
- Total: 5 hr 50 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 638
- Total Fat
- 48 g
- Saturated Fat
- 12 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 42 g
- Cholesterol
- 268 mg
- Sodium
- 1416 mg
Ingredients
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Directions
- Drain the kimchi in a strainer set over a bowl, pressing the kimchi to extract 1/2 cup brine. Reserve 1/2 cup kimchi for the ranch. Reserve the remaining kimchi for serving. Toss the wings, the 1/2 cup kimchi brine, the fish sauce, 3 tablespoons rice vinegar, 2 tablespoons gochugaru, the granulated garlic, 1 1/2 teaspoons salt, a few grinds of pepper and the onion powder in a large bowl until evenly combined. Cover and refrigerate for at least 4 hours and up to 6 hours.
- Meanwhile, make the kimchi ranch: Pulse the reserved 1/2 cup kimchi in a food processor until finely chopped. Add the sour cream, mayonnaise, remaining 2 teaspoons gochugaru and 1/2 teaspoon rice vinegar and the gochujang and blend until smooth. Pulse in the dill and half the scallions until evenly distributed. Season with salt and pepper. Transfer to a serving bowl, cover and refrigerate until ready to serve.
- Preheat a grill to medium and oil the grates. Pat the wings dry with paper towels. Grill the wings, turning occasionally, until golden brown, lightly charred at the edges and cooked through, 15 to 25 minutes, depending on the size. Reduce the heat if needed.
- Transfer the wings to a platter and garnish with the remaining chopped scallions. Serve with the kimchi ranch and remaining kimchi on the side.
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