Spicy Korean Chicken Wings with Bok Choy Rice Cakes

Chicken, East Asian, Side

Ingredients:

  • 1 1/4 lbs chicken wings
  • 4 oz Korean rice cakes
  • 3 oz baby bok choy, roughly chopped
  • 3 cloves garlic, minced
  • 1 scallion, thinly sliced
  • 2 TBSP soy glaze
  • 1 1/2 in piece ginger, peeled and minced
  • 1 TBSP Gochujang
  • 1 TBSP rice vinegar
  • 1 TBSP sesame oil
  • 1 tsp black and white sesame seeds

Directions:

  1. Preheat the oven to 475. Line a sheet pan with foil. Toss wings with olive oil, salt and pepper. Roast 22-24 minutes until lightly browned and cooked through.
  2. In a medium bowl, combined: soy glaze, vinegar, sesame oil, half the garlic, half the ginger, and gochujang.
  3. Heat a large pot of salted water to boiling on high.
  4. Coat the cooked wings in half the prepared sauce. Return to the oven and roast for 6-8 minutes, until browned on top. Remove from the oven.
  5. While the glazed wings roast, add the rice cakes to the pot of boiling water. Cook 2-3 minutes or until slightly tender. Drain thoroughly and rinse under warm water. Rinse and dry the pot.
  6. In the same pot, heat 2 tsp of oil on med-high until hot. Add the white bottom of the scallion, remaining garlic and ginger and bok choy. Season with salt and pepper. Cook, stirring occasionally, 1-2 minutes or until softened and fragrant.
  7. Add the cooked rice cakes, remaining sauce and 1 TBSP of water. Cook, stirring occasionally, 1-2 minutes or until thoroughly combined. Remove from heat and season with salt and pepper.