These spicy fried chicken wings, which proved a smash hit at several hounds’ Super Bowl parties, were one of the most popular specials at the Korean restaurant hannaone once owned:
1 pound sectioned chicken wings
1 teaspoon salt
1 teaspoon pepper
1/2 cup milk
Vegetable oil for frying
1/3 cup cornstarch or potato starch
For the stir-fry sauce:
1/2-inch piece peeled fresh ginger, chopped
4 cloves peeled garlic
2 tablespoons fine- or medium-ground red chile pepper
2 tablespoons soy sauce
2 tablespoons sugar, honey, or corn syrup
2 heaping tablespoons gochujang (Korean red chile paste)
1 tablespoon rice wine
For the garnish:
1 green onion, finely chopped
1 tablespoon toasted sesame seeds
Rinse chicken wing pieces in cold water, then sprinkle with salt and pepper. Let stand for about 15 minutes, then place in a large bowl and pour milk over them. Refrigerate for an hour, turning the wings two or three times. Meanwhile, make the stir-fry sauce: Purée ginger and garlic in a blender with just enough water to liquefy them. In a small bowl, combine purée with remaining sauce ingredients and mix well.
To cook chicken, discard milk and allow wing pieces to drain until just damp. Heat vegetable oil in a large pot to 350°F. Toss chicken to coat in cornstarch or potato starch and fry until golden brown. Transfer wings to a large skillet or wok over medium to medium-high heat, add sauce, and stir-fry until all liquid is gone. Transfer to a serving plate and sprinkle with green onion and sesame seeds.
Barbecued beef and pork are easy to cook at home. Meat should be sliced superthin (about 1/8 inch); it is often available presliced at Korean markets. You can grill it quickly over charcoal or gas, or even in a grill pan on the stove with good ventilation. Serve the grilled meat with leaf lettuce for wrapping, plus kimchee, soy paste (loosened with hot water or a combo of soy sauce, sugar, and sesame oil), and, if you like, raw or stir-fried garlic slices.
Here is hannaone’s recipe for a typical Korean barbecue marinade. hannaone notes that pork can stand up to plenty of garlic and spice, so you can increase the garlic by half and add 1 to 3 tablespoons of ground red chile powder.
1 small onion, chopped
1 small Asian pear or semisweet apple, chopped
1-inch piece fresh ginger, chopped
6 cloves garlic
3/4 cup natural brewed soy sauce
3/4 cup unsalted beef broth or water
3 green onions, finely chopped
1 tablespoon rice wine
2 teaspoons toasted sesame oil
1/2 teaspoon black pepper
Put the onion, Asian pear or apple, ginger, and garlic in a blender with just enough water to blend into a smooth liquid. Pour into a bowl, add the remaining ingredients, and stir to combine. Allow the marinade to stand for 15 minutes, then marinate meat for 1 to 24 hours before grilling.