Lunch: Korean Buffalo Wings
Recipe by Kemp Minifie Buffalo-style chicken wings have long ruled the roost, but there's a spicy new upstart poised to challenge their spot at the top of the game-day menu: Korean wings.With their balance of salty, sweet, and spicy, Korean wings are pac
Ingredients
1/2 cup plain rice vinegar (not seasoned)
6 tablespoons sugar
1/3 cup Frank's RedHot Original Cayenne Pepper Sauce, or to taste
1 teaspoon soy sauce
1/4 teaspoon salt
Instructions
Combine all glaze ingredients in a small heavy saucepan and bring to a boil, stirring until sugar is dissolved. Briskly simmer over medium heat, stirring occasionally, 5 minutes, or until thickened slightly. Remove from heat and keep warm.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
