katchaomeow

Ingredients

• Wings:
  • 4lb chicken wings
  • 4 tsp baking powder
  • 2 tsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
• Soy Honey Glaze:
  • 2 tbsp unsalted butter
  • 2 tbsp minced garlic
  • 1/4 cup honey
  • 3 tbsp soy sauce
  • 1 tsp cornstarch + 3 tsp water
• Kimchi High Protein Dip:
  • 8oz low fat cottage cheese 
  • 8oz whipped creamed cheese
  • 1/4 kimchi
  • 3 tbsp kimchi juice
  • 3 tbsp chives or 2 green onions
  • 1 tbsp ranch seasoning
  • pinch of kosher salt

Directions

1. Wings Direction:
   • Preheat oven to 400 degrees
   • Pat wings dry
   • Mix seasoning together and coat each wing on both sides.
   • Place onto a baking sheet with parchment paper.
   • Do not crowd the wings.
   • Bake for 60 minutes at 400 degrees OR 30 minutes in the air fryer, flipping them halfway.
2. Soy Honey Glaze Directions:
   • Heat a sauce pan on medium heat
   • Melt butter and add minced garlic and stir for about 1 minute making sure not to burn the garlic.
   • Add honey and soy sauce to the pan and stir for about 1 minute.
   • Add in cornstarch slurry (cornstarch + water) and let the glaze come to a boil. 
   • Once thickened (about 1 minute), remove from heat.
3. Kimchi High Protein Dip Directions:
   • Blend cottage cheese, kimichi, and kimchi juice together until smooth.
   • Mix blended cottage cheese, cream cheese, chives, ranch seasoning, and salt together. 
   • Top with extra chives and diced kimchi
   • Store in airtight container and keep refridgerated up to 1 week.

Notes

Kimchi dip is a take on my pickle dip. Recipe here!

Use the honey soy glaze on chicken nuggets, tenders, and thighs!