Calling All Kitchen Quarterbacks
luckers … with kick
OK, the holidays may be behind us, but the celebrations aren’t over yet. January brings us the NFL’s playoff season – and that means it’s time to shift from sugar cookies to sliders, from eggnog to nachos. It’s the perfect month to warm up your kitchen and fine-tune your game day lineup before the February Big Game kickoff.
We asked our favorite Highgate Foodie to throw a couple of recipe ideas our way. So, warm up, stretch out, gather your spices, and grab your tongs … it’s time to be the MVP of your kitchen and your grill.
Kickoff Heat with Korean Gochujang Wings
These Korean Gochujang Chicken Wings are sure to be a hit with their spicy, sweet, and savory flavors, offering an exciting twist on traditional game-day wings.
Serves: 4–6
Total time: 45–55 minutes
Ingredients - for the wings
- 3.5–4 lbs. chicken wings (flats + drumettes), tips removed
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 2 tbsp cornstarch
- 1 tbsp vodka
Ingredients - for the Gochujang Sauce
- ⅓ cup gochujang (Korean red chili paste)
- 3 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 4 cloves garlic, finely minced
- 1-inch ginger, grated
- 1 tbsp butter
Garnish
- Toasted sesame seeds
Instructions
1. Prep the wings
- Pat wings completely dry. Toss with salt, pepper, garlic powder, ginger powder, cornstarch and vodka. Let sit 10–15 min
2. Cook the wings – Double-fry method
- First fry: 275°F oil for 7–8 minutes
- Rest 10 minutes
- Second fry: 375°F for 5–7 minutes until golden and crispy.
3. Make the sauce (while wings cook)
- Put everything except butter in a small saucepan. Simmer on low 4–5 minutes until slightly thickened. Remove from heat, stir in 2 tbsp of butter.
4. Toss
- Put hot crispy wings in a large bowl, pour sauce over, and toss hard for 30–60 seconds so the sauce sticks and slightly caramelizes from the residual heat.
5. Serve
- Immediately sprinkle with sesame seeds. Serve with a cold beer!
Traeger Smoked Party Mix (U.S.A)
Crunchier than a goal line stand, smokier than a tailgate bonfire. This gameday classic is a certified touchdown.
Yield: ~12–14 cups
Total time on Traeger: 1½–2 hours
Ingredients - for the Dry Mix
- 3 cups Corn Chex
- 3 cups Rice Chex
- 2 cups Wheat Chex
- 2 cups mini pretzels
- 1 cup of original Bugles
- 1½ cups Stacy’s Pita Chips
- 3 cups of mixed nuts
- 1 cup of Cheez-Its
Ingredients - for the Butter seasoning
- 1½ sticks unsalted butter, melted
- 3 tbsp Worcestershire sauce
- 2½ tsp Lawry’s seasoned salt
- 2 tsp garlic powder
- 1½ tsp onion powder
- 1 tsp smoked paprika
- 1 tsp cayenne
Traeger (maximum smoke, stays crispy)
1. Preheat Traeger to 225–250°F with Super Smoke turned on if you have it.
Recommended pellets: Hickory, Apple, Cherry, or Gourmet Blend.
Recommended pellets: Hickory, Apple, Cherry, or Gourmet Blend.
2. In a large bowl, gently combine all the dry mix ingredients.
3. Whisk the melted butter with all the seasonings until completely smooth. Pour slowly over the mix while constantly tossing with a spatula or your hands. Keep mixing 2–3 minutes until every piece is lightly coated.
4. Spread the mixture in a single layer on two large rimmed baking sheets (or disposable aluminum pans). Line with parchment or a silicone mat so nothing sticks.
5. Smoke at 225–250°F for 1½–2 hours total, stirring gently every 25–30 minutes.
- After 1 hour, taste a piece — if you want deeper smoke, go another 30 mins or another hour
6. Cool completely on the trays (it crisps up more as it cools). Store in airtight containers — stays perfect for 2 weeks.