Gochujang Braised Wings, Cabbage, and Edamame

Dry two pounds of wings with a paper towel and generously sprinkle with salt. Brown the wings in batches in a large heavy pot over medium heat with a splash of vegetable oil then set aside.

Add another splash of vegetable oil to the pot along with a diced onion and two large handfuls of chopped green cabbage. After two minutes stir in a quarter cup each of soy sauce and gochujang paste, two tablespoons each of rice vinegar, honey, minced ginger and minced garlic, and a tablespoon of sesame oil. Sauté for a minute before adding a bag of defrosted shelled edamame, a cup of chicken stock, and the browned wings.

Bring to a boil then immediately reduce the heat, cover, and simmer for approximately 35 minutes, stirring occasionally until the wings are cooked through.

Using a slotted spoon, remove the wings and arrange them on a platter. Turn up the heat to medium, let the sauce and vegetables reduce for a few minutes, then spoon over the wings and serve.