Since Megan's Tailgate Minute is closed and never really caught on, thought we could share some tailgating recipes here.

Spicy Korean Chicken Wings (with rice cakes & bok choy)

2 1/2 pounds chicken wings
8 ounces Korean rice cakes
6 ounces baby bok choy
6 cloves of garlic
4 tablespoons soy glaze
2 piece of ginger
2 scallions
2 tbsp gochujang (you can substitute a hot sauce of your choice if you would prefer or have difficulty finding gochujang, it's just red chilis, soy, and salt made into a sauce)
2 tbsp rice vinegar
2 tbsp sesame oil (but bring the bottle with you because you need some for drizzling and some for cooking, oh yeah, and the salt & pepper too)
2 tbsp pepper
2 tsp salt
2 tsp sesame seeds (optional for garnish)

This should serve 4 people, so everything uses easy numbers for you to increase to 6 or 8/decrease to 2, whatever you need.

Drizzle the sesame oil on the wings and salt & pepper evenly, you can even put the oil/salt/pepper in a bowl and toss the wings in the mix if you are really picky about it being even, but that always seemed like a waste of time to me personally. Then again, I'm not Chef Ramsey. Cook the chicken wings as you normally would at your tailgate to make sure they are cooked all the way through and the skin is slightly browned. If you're prepping the wings at home beforehand, 425 degrees for 20-22 minutes according to the FDA. Under cooked chicken is nothing to screw with when you're going to be sitting in the stands for a few hours and everyone pees on a wall, ya feel me?

Once the chicken is cooking, start heating up a pot of salted water to get it rapidly boiling. Now we start on the sauce (we don't need the boiling water for the sauce, so keep going while the water gets up to temp). Take the scallions and cut the roots off, then slice the scallion thinly, separating the white bottom and the green top. Peel and mince up the garlic and the ginger. Cut the roots off the bok choy and chop it, should be larger pieces than the garlic and ginger, but you're chopping it up, so it shouldn't be chunks. In a bowl, combine the soy glaze, vinegar, sesame oil, 1/2 the garlic, 1/2 the ginger, and as much of the gochujang or hot sauce as you care for depending on how spicy you want the wings.

Take the chicken out from the oven and brush the 1/2 the sauce onto the wings. Again, you can take 1/2 the sauce in that bowl from earlier and toss the wings in if you want to be sure it's evenly coated. Then pop it back in for another 8 minutes.

So now you have the glazed chicken roasting and the water is up to a boil, so we add the rice cakes for 2-3 minutes until they're slightly tender. Pull them out and rinse them off in warm water, the salt was just to keep them from sticking, and then pour the salted rice water out of the pot and rinse it out. We're gonna use that pot again because I'm not doing a bunch of damn dishes when we get back.

Take that pot and pour a little oil in there, get the oil hot (medium-high heat), and then we add the white bottoms of the scallions, the remaining garlic and ginger, and the bok choy. Sprinkle a little salt and pepper on there, to your liking, and cook that for about 2 minutes stirring every 30 seconds or so just so you don't get stuff burning on the bottom while the top is raw. Add the cooked rice cakes, the remaining sauce, and a very very little (no really, like 1 tbsp) water to mix it all together. Cook for another 1-2 minutes, everything should be softened up and well combined by your stirring.

Everything is done, just take the chicken wings out and sprinkle some sesame seeds and the green tops of the scallion on there if you want to garnish. The bok choy and rice cakes are sides, so if you just want the wings, just make the wings and make the cuts you need to the recipe for the extra sauce needed on the sides, haha.