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Sunday, September 23, 2018

Korean spicy midwings with Korean spicy hummus


With jetlag clouding the mind and making me lose all desire to do any marketing, this chicken wing dish is unfussy on days like this. The oven did most of the work on the chicken and the slow cooker for the chickpeas.

Just the perfect recipe to nurse a jetlag.

Adapted from Alice

2 onions, diced
 5 Garlic cloves, minced
½ cup light soy sauce
½ gochujang or Korean red pepper paste
2 Tbsp molasses
2 generous dollop of honey
1 tsp white vinegar
¼ cup sesame oil
2 kg chicken midwings, cleaned and dried

Precooked chickpeas (in slow cooker for at least 4 hours or until very tender).

To make the chicken,
Combine sauce ingredients except chicken and blend.
In a big Ziploc, combine chicken and sauce. Massage the bag to coat.
Lay on a flat baking pan. Marinate for 3 hours. Flip over and marinate for 3 hours.

On a baking tray with raised silicon net, arrange chicken evenly. Reserve marinade.
Bake in a cold oven at 230C for 30 minutes. If desired, grill for another 10 minutes just before serving.

To make the gochujang hummus, cook marinade for at least 4 minutes on microwave high until sauce thickens and looks bubbly.

Using a potato masher, mash the chickpea. It tastes best when the texture is coarse and knobbly from half mashed peas.
Stir in cooked marinade.
Cook again for another 2 minutes on high power.

Enjoy the chicken with the hummus and a side pickle. Heavenly!

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