40 pieces unbreaded chicken wings (store bought or homemade)
For the Kaboom™ Jalapeño Honey:
½ cup unsalted butter
½ cup honey
4 Kaboom™ Jalapeños, thinly sliced
1 Tbsp. grated ginger
1 tsp. Kosher salt
For the Campari® Gochujang:
10-12 Campari® tomatoes, quartered
1 Tbsp. sesame oil
2 Tbsp. gochujang paste
1 garlic clove, grated or finely chopped
1 Tbsp. maple syrup
1-½ Tbsp. rice vinegar
For the Kaboom Jalapeño Honey: In a small saucepan over medium heat, add the butter, honey, Kaboom Jalapeño Peppers, ginger, and salt. Bring mixture to a boil, then reduce heat to medium-low. Simmer uncovered for 5 minutes, or until sauce is thickened. Place half of the wings in a large bowl. Add some of the Kaboom Jalapeño Honey sauce and toss to coat. Serve immediately, with remaining Kaboom Jalapeño Honey sauce on the side.
For the Campari Gochujang: In a small saucepan over medium heat, add the Campari tomatoes and sesame oil. Cook down, stirring occasionally, for about 30 minutes. Remove from heat then stir in gochujang paste, garlic, maple syrup, and rice vinegar. Transfer mixture to a blender and blend until smooth. Place the other half of the wings into a large bowl. Add some of the Campari Gochujang sauce and toss to coat. Serve immediately, with remaining Campari Gochujang sauce on the side.
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