Daily Local News (West Chester, PA)
Korean Chicken Wings healthier with dates
Love gochujang? The Korean sauce tastes great on chicken wings, but it’s loaded with sugar. Cookbook author and children’s health advocate Jennifer Tyler Lee has crafted a recipe made with dates and it’s much better for you.
The recipe, featured in Tyler Lee’s “Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day” (Workman; $23), which she co-wrote with Anisha Patel, associate professor of pediatrics at Stanford University, calls for garlic, ginger, miso paste, soy sauce and more, which come together for a dynamite sweet and spicy chile sauce your game-day crowd will love.
Oven-baked Korean Chicken Wings
Serves 8 Ingredients 4 pounds chicken wings,
separated into flats and drumettes, wing tips removed 2 tablespoons vegetable oil 2 teaspoons kosher salt 1 recipe Sweet and Spicy
Chile Sauce (recipe follows) Directions Heat the oven to 450 degrees. Line two rimmed baking sheets with aluminum foil and set a wire rack on top of each.
Pat the wings dry with paper towels and transfer to a large bowl. Add the oil and toss to coat. Arrange the wings on the racks atop the baking sheets, spacing them evenly apart. Sprinkle with the salt.
Bake until the skin is crisp and golden, about 45 minutes, turning the pieces over every 15 minutes.
In a medium bowl, toss half the wings with half the sauce until evenly coated. Transfer to a serving platter. Repeat with the remaining wings and sauce. Serve immediately.
Sweet and Spicy Chili Sauce
2 ounces Deglet Noor dates, pitted (about 8dates) 2 cups boiling water 1 teaspoon vegetable oil 1 teaspoon peeled and finely grated ginger 2 cloves garlic, peeled and minced 2tablespoons low-sodium soy sauce 2 tablespoons sriracha 1 tablespoon tomato paste 1tablespoon white miso paste 1 teaspoon unseasoned rice vinegar 1 teaspoon toasted (dark) sesame oil 1 tablespoon toasted sesame seeds
Directions Place the dates in a small bowl and cover with the boiling water. Let sit for 10 minutes. Drain, reserving ¼ cup of the soaking liquid. Set aside.
Heat the oil in a small skillet over medium heat. Add the ginger and garlic and cook until fragrant, about 1 minute.
Transfer the ginger and garlic to a blender, add the reserved soaking liquid and then the dates, soy sauce, sriracha, tomato paste, miso paste, vinegar and sesame oil. Blend until smooth and no chunks of dates remain, about 2 minutes, stopping the blender to scrape the sides of the container as needed.
Pour the sauce into a jar or airtight container and stir in the sesame seeds to finish. The sauce will keep, covered, in the refrigerator for up to one week.
From “Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day” (Workman; $23) by Jennifer Tyler Lee and Anisha Patel, MD, MSPH