Korean-Style Hot Honey Chicken Wing Feast

🥘 Ingredients

• Korean chili flakes
  2 tsp
• apple
  2
• black pepper
• butter
  4 tbsp
• chicken wings
  2
• cooking oil
  16 tsp
• cornstarch
  3/4 c
• garlic chicken gyoza dumplings
  2
• garlic powder
  2 tsp
• golden raisins
  1 oz
• honey
  4 tbsp
• kimchi
  2
• mayonnaise
  1/2 c
• mini cucumber
  2
• pepitas
  1 oz
• plastic wrap
• potatoes
  24 oz
• rice wine vinegar
  3.333 tbsp
• salt
• sesame seeds
  2 tbsp
• soy sauce
  4 tbsp
• sugar
  4 tsp

🍳 Cookware

• large pot
• large bowl

1. 

   1

   Wash and dry all produce. Peel and dice potatoes into ¾-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, ⏱️ 10-12 minutes . Drain and rinse under cold water; transfer to a large bowl and let cool completely. While potatoes cook, roughly chop pepitas . Trim and thinly slice mini cucumber into rounds. Halve, core, and thinly slice apple .

   potatoes: 24 oz, pepitas: 1 oz, mini cucumber: 2, apple: 2
2. 

   2

   Heat a large drizzle of cooking oil in a second large, preferably nonstick, pan over medium-high heat. Add garlic chicken gyoza dumplings , flat sides down, and ⅓ cup water (be careful of splatter!). Cover and bring to a boil. Reduce heat to medium and cook until water has evaporated and bottoms are crispy, ⏱️ 5-6 minutes . Transfer to a plate.

   cooking oil: 4 tsp, garlic chicken gyoza dumplings: 2
3. 

   3

   While dumplings cook, in a medium microwave-safe bowl (large microwave-safe bowl for 4 servings), combine honey , half the soy sauce , butter , and sugar (4 TBSP butter and 2 tsp sugar for 4). Microwave in 30-second increments, stirring in between, until butter has melted and sauce is smooth. Stir in garlic powder and as many Korean chili flakes as you like. Add chicken wings (coated in cornstarch and cooking oil ) and pepitas to sauce. Stir well to coat evenly. Sprinkle with half the sesame seeds .

   honey: 4 tbsp, soy sauce: 4 tbsp, butter: 4 tbsp, sugar: 4 tsp, garlic powder: 2 tsp, Korean chili flakes: 2 tsp, chicken wings: 2, cornstarch: 3/4 c, cooking oil: 4 tbsp, sesame seeds: 2 tbsp
4. 

   4

   Once potatoes have cooled, roughly mash with a fork, leaving some small chunks. To bowl with potatoes, add mayonnaise , cucumber, apple, half the rice wine vinegar , half the golden raisins , remaining sesame seeds, and 1 tsp sugar (all the raisins and 2 tsp sugar for 4 servings). Stir to combine. Season with salt and black pepper . Top with a pinch of chili flakes; cover with plastic wrap and refrigerate until ready to serve. In a small bowl, combine remaining soy sauce and remaining vinegar.

   mayonnaise: 1/2 c, rice wine vinegar: 3.333 tbsp, golden raisins: 1 oz, salt, black pepper, plastic wrap
5. 

   5

   Divide chicken wings, potato salad, and dumplings between plates. Serve with kimchi on the side.

   kimchi: 2