I have only recently embraced the chicken wing as dinner concept. Party food, yes. Dinner, not so much. Until now. It all began with my friend and fellow chef, Theresa. She’s a big proponent of the wing. After her trip to Baton Rouge and Red Stick Spice she went home to her little island and made the crispiest, most delicious baked (yes, BAKED) wings imaginable. I was inspired and began making wings for dinner.
The first and most important step is to “Zuni” your wings. Yes, I just used a proper noun as a verb. Sorry. What that means is that you use the Zuni Café method of early salting or dry brining to make the skin crispier when baked and also to provide more flavor. I did this last summer when I made the Zuni Café roasted chicken with bread salad. I cannot stress the importance of this step enough. This will make your wings taste like they’re fried after they’re baked.
I love the spicy sweetness of the Korean BBQ sauce. If you’re tired of your regular American BBQ sauce, give Korean a try. It’s sweet from the ketchup, spicy from the ginger and sambal oelek, tangy from the rice wine vinegar, briny from the fish sauce and crunchy from the sesame seeds. It has everything, plus a little more.