Dave’s Chicken Wings, Savory Steak, and Leftover Noodles Content

While I love all our pantry products, I do have a favorite child (or children). Savory Salt, Spicy Salt, and Tingly Salt are what I use most. I constantly need to re-stock them because I just blow through them. They make everything taste better and make cooking super easy. 

Spicy Chicken Wings:

Place 5 wings on a sheet tray, and spread Momofuku Spicy Seasoned Salt over them. You can use any of the three salts that you prefer, but this is the one that I’m using. The Spicy Seasoned Salt is great for the grill and meat in general. I gravitate toward the Spicy when my kids aren’t around. They can’t eat it, and whenever I get the chance, I’m making things spicy. Put in the oven and let it broil at 500°F, or you can even put them on the grill. Let it turn golden brown. Take the sheet out from the oven and let it rest. 

Take the rest of the oil from the sheet and mix with a teaspoon of Chili Crunch Hot Honey, then top the chicken with the mixture. You can’t beat how delicious this is for the amount of work it takes to make. I didn’t do anything — I basically just opened up the bag of chicken, put it on a pan, and put it in the oven. To get something this delicious is always shocking. 

Savory Strip Steak: 

If you want to get familiar with our salt line, start with Momofuku Savory Seasoned Salt and use it like salt and pepper. Season your meat with it and cook to your taste preferences. I don’t know what to say other than this is what I do at home — it’s really delicious and very easy.

Season your strip steak with Momofuku Savory Seasoned Salt. Heat some oil in a pan on medium-high and cook the steak to your desired preference — I cook it medium-rare. Let it rest — I like resting it on a spoon before slicing because it creates enough of a separation between the cutting board and the meat so steam can escape and not develop moisture. Slice, plate and sprinkle it with a bit more Savory Seasoned Salt.

Leftover Chicken Noodles 

I like to pair any leftover noodles with pre-cooked or frozen meat, like chicken. It’s a simple and delicious way of adding protein to a dish, and I do it at home quite often. 

Place the cooked chicken pieces in a pan with oil on medium-high. Add sliced bell pepper and onion, but you can also use any vegetables you have on hand. Take your leftover noodles, and add them to the pan. Add Momofuku Chili Crunch to amp up the spice, a couple dashes of Momofuku Tamari, a bit of agave, and mix together. Take off heat and top with some more Momofuku Chili Crunch.