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Over the last few years, Korean-style sticky wings have become a popular treat here in New York City. These wings, which are described as "Korean pub food," are lip-smackin' good, whether they're eaten in a pub, in one of the Korean wing shops around town, or on a Central Park bench.
My husband and I have enjoyed these wings so much that we put a knockoff recipe for UFC soy-garlic wings in our 9th culinary mystery Roast Mortem (a murder mystery involving New York's Bravest--its firefighters). Today I have a completely different wing recipe for you, but one that's just as transcendentally delicious. Maple syrup is the star ingredient in this sticky wing recipe. The process begins with a flavor bath--a sweet and savory marinade. During the cooking, the wings are glazed with a combination of maple, honey, lemon, ginger, and an ingredient that really pulls it all together: cumin. This ancient spice is often used in Mediterranean, Middle-Eastern, and Asian cooking. Here it deepens the glaze flavor, adding an earthy, nutty, ever-so-slightly mustard-like dimension that sends these sticky wings right out of this world...
