pigskin pigout

Begin by preparing the Spicy Sauce: in a medium bowl combine the Gochujang, soy sauce, rice vinegar, sesame oil, honey and pressed garlic cloves.

Peel a 2 inch chunk of ginger and grate it on a microplane–that should yield enough for both the sauce and the dip. Add a heaping teaspoon to the sauce and stir to combine all ingredients well.

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. I like to rinse my poultry in cool water before use; drain and dry well with paper towels. Place them in a large bowl and add canola oil, kosher salt and freshly ground black pepper. Toss well with your hands, then lay them skin side up on the baking sheet. Place in the oven and roast for 20 minutes.

Remove the wings from the oven and use tongs to turn them over. Roast for 10 more minutes.

While the wings are roasting, make the Yogurt Dip. Besides being the perfect partner to the sticky, zesty wings, the good news is that this dip is also a lot lighter than the usual blue cheese. Use nonfat Greek yogurt, which is lusciously thick and delicious, and just a bit of mayo to round out the base. 

In a medium bowl, combine the yogurt with mayonnaise, rice vinegar, lime juice and honey. Add the other teaspoon of grated ginger, pressed garlic clove, finely chopped scallions and chopped cilantro. Season with kosher salt to taste.

When the wings are ready, brush them with the reserved sauce. Platter them and garnish with chopped scallion greens and toasted sesame seeds. Serve the yogurt dip and cucumber sticks alongside. Oh, and you’ll need lots of napkins!

Yogurt Dip:

1 cup nonfat Greek yogurt
1/4 cup mayonnaise
2 teaspoons rice vinegar
1 tablespoon lime juice (about 1/2 lime)
1 teaspoon honey
1 teaspoon grated ginger
1 garlic clove, peeled and pressed
1/4 cup finely chopped scallions
2 tablespoons chopped cilantro leaves
kosher salt to taste

1 hothouse cucumber, peeled and cut into sticks
chopped scallion greens
toasted sesame seeds

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