EagleTribune.com, North Andover, MA

September 6, 2013

Half-time treat

4-ingredient Korean-style hot wings

The Eagle-Tribune

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The best dishes are often those that only contain a few ingredients. Hot wings certainly fulfill those criteria. With only three core ingredients — gochujang paste, maple syrup and garlic — this wings recipe is just in time for the start of football season.

Gochujang paste, a staple in Korean kitchens, is made of red chili powder, glutinous rice powder mixed with powdered fermented soybeans, and salt. The paste can be found in Asian markets and some well-stocked supermarkets.

Chef Mary Poehnelt, the Belchertown butcher who won second place on Season 11 of Fox’s Cooking Reality Show, “Hell’s Kitchen,” knows how to effectively utilize an entire chicken, as well as make simple and easy dishes out of each part. Wings are no exception.

She also likes Korean food — her husband is half Korean — and

In under 20 minutes, a great spicy and crispy dish is made that is sure to be a hit at your next party, as a game day snack, or simply as an addition to a great meal with friends and family.

Hot Korean-style Chicken Wings


10 chicken wings

1/4 cup gojuchang paste

1/4 cup maple syrup

1 tablespoon fresh garlic, minced


In a large bowl, mix gojuchang paste, maple syrup and fresh minced garlic (mince or press before hand). Add vinegar if you want the paste consistency to be thinner.

Heat the oil to 160 degrees.

Carefully place the wings in the hot oil, frying for 3-4 minutes on each side or until crispy.

Once fried, toss the wings in the sauce, coating thoroughly.

Serve and enjoy.

Recipe courtesy of chef Mary Poehnelt, 2013.