Sriracha Wings and Kimchi Collards (OT)

Acn

I didn't make wings this past week, so I put some together today.  I went simple, just sticking them in the fridge with corn starch, salt and pepper.

I put them on the egg about 375, raised indirect, with peach wood for a touch smoke.

After about 50-55 minutes, I pulled the pizza stone, to get some crisp skin and color.

Once they got some color, I pulled them into a bowl, and tossed with Tader Joe's Sriracha and Roasted Garlic sauce.  Then back on the egg to firm up the sauce.

Then I pulled them and let them rest while I finished the side.  

 I paired them with a recipe I pulled out of Edward Lee's cookbook Smoke & Pickles 

johnkitchens

Those look very tasty. I bet the Sriracha gave it a nice kick. 

Acn

The wings were good, but the kimchi collards were on point.  Started with some butter and bacon grease in a pot, and sautéed a small onion.  Once that got some color, in went 1/2 pound (minus what I ate while chopping) of country ham.  Added a bunch of collards, cut of the stems and chopped, along with some chicken broth and 1 T soy sauce.  Let that cook down for 35 or so minutes, and then added 1 1/2 T apple cider vinegar, and then added 8-9 oz kimchi, chopped, and shut of the heat.

It turned out really well, and I bet any forum members who like Korean favors would enjoy this.

Acn

johnkitchens said:

Those look very tasty. I bet the Sriracha gave it a nice kick. 

They were very tasty; the Sriracha sauce was a little spicy but not crazy.

Scottborasjr

Looks fantastic to me. Love me some collard greens. Never thought of doing them with an Asian twist though. Nicely done!!