Mouthpiece

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50 Shades Of Chicken Wings

Dearest Chicken Wing,

Hey! Just writing you to get this (wing) off my chest.

You. Complete. Me.

When I first laid my eyes on your glistening skin, shimmering in the light, caramelized and crispy, I knew. It was love at first bite.

You inspire me. You have the flexibility to shine in any marinade you’re given, no matter the spice. Great to see you’re so into sports ! Hanging with the guys by the couch at the Super Bowl, it’s clear you can really take the heat! (Oh by the way, how was that year you spent living in Buffalo?)

I’ve introduced my parents to my fair share of 20-piece fried buckets in the past, even ones who were in a band (always the drummers…) but they’re nothing like you – so patient, so tender.

How do you get your skin to look so golden and juicy? It must be all that moisturizing in marinade. Every 10 minutes right?

I do wish things didn’t always get so messy between us. Like, I always need 10 napkins when you’re around.

You always keep me guessing. You’re three charmers all at once: drumsticks*, tips** and flats***. But that’s what keeps things fresh, so many personalities, all in one, all hugged in that awesome skin of yours. Seriously, that skin. Thanks for giving me your two homemade skincare recipes, by the way! Your glow must come from those ingredients.

I want to be your wing man (or wing woman…) but I hear you are moving to Asia for a bit to meet some new flavor profiles. It’s said that if you love someone you set them free, and if they don’t fly back it was never meant to be. 

Well, have a safe flight – I’ll be thinking of you, always.

Best wishes,
Jenny 

P.S. I’m sharing your skin regimen – it’s too good to keep to myself. I hope you don’t mind!

Spicy Gochujang Buffalo Chicken Wings

8-10 chicken wings
¼ cup of Momofuku Ssäm Sauce
1 tsp Japanese togarashi (or chili powder)
¼ tsp chile oil (optional)

Directions

1. Preheat oven to 425 degrees or prep your grill.
2. In a large mixing bowl, toss chicken wings with Ssäm sauce, togarashi and chili oil.
3. Lay wings on a foil-lined sheet pan (or place directly on grill), and reserve remaining marinade. Cook 35 minutes, flipping to reglaze with reserved marinade every 10 minutes. Be sure to cook at least 5 minutes after the last flip! 

This actually tastes like classic Buffalo wings, but with an Asian twist! Eat them straight, or serve with good ol’ blue cheese dressing and celery sticks.

Chicken Wing Anatomy:

*Drumsticks: There's a little drumstick in the chicken wing! Kind of shaped like a lollypop, this part of the wing is for the white chicken meat lovers.

**Flats: The middle part of the wing, called the "flat" because that's what shape it is! The part of the wing for chicken skin lovers.

***Tips: The tip of the wing. Delicious when cripsy, this part of the wing is for the mindless nibblers who like to get every last morsel. 

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