Rice Cooker Korean Wings + Lime Rice-a-Roni

I was reading about a wings technique that recommends boiling then bake-frying for better rendering. But how to do this Korean style?

I made a standard bulgogi marinade for separated wings and let them sit for a couple hours. Threw the whole mess in the rice cooker, set it to White Rice and let it go for 20 minutes, stirring a couple times. Let it cool and baked in the oven, middle rack, full blast for 20-25 minutes till golden brown.

Texture was much better, no globs of fat and everything was drier and flavor more concentrated. Great method! Skin texture tighter and crisper, just better.

Similar to how it comes out grilled on the BBQ.

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Rinsed out the cooker, put in half a stick of butter with a cup of soaked rinsed basmati and a cup of microbroken angel hair pasta, set it to White Rice and cooked for about 20 minutes until the pasta turns gold. Took a lot longer because it had to dry out the soaked rice. Tip: Cook with lid closed the first 10 minutes, then open and saute till done. Closed lid gets it hotter and dries out faster.

Then tossed in 4 diced garlic and one diced onion, simmered until soft about 4 minutes, then added the liquid for Chickeney Lime rice, which I've added to:

• 2 cups chicken stock
• 2 tablespoon chicken bouillon base to taste
• 1 diced white onion
• 1 large diced clove garlic
• juice of 2 lime+1 tbsp vinegar
• garlic salt and onion salt to taste
• parsley for color
• 1 teaspoon turmeric
• 1 teaspoon sage
• a few dashes fish sauce
• a few dashes soy sauce
• bit of MSG
• 1 teaspoon celery salt
• 1 teaspoon shrimp powder

When done, add lime juice until it's to your pucker factor.

This is quite a bit more flavorful than the original recipe, very good improvement over an already great flavor profile. I've been making this as standard rice and eating it a LOT. It's quite tangy, maybe not for everyone. I love citrusy sides with greasy meat. Small frozen baggies make great midnight snacks or with bag lunches.