To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause: helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long. For more information or to donate to your favorite team and city visit, where 100% of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities.

This week’s recipe is from New York Jets (and Chicago Bears) fan Joe Isidori, the co-partner and chef at Black Tap Craft Burgers & Beer. He takes this football-watching favorite and livens it up with a Korean-twist, meaning these delicious wings will be gone faster than you can say “touchdown!”

Black Tap Craft Burgers & Beer Korean BBQ Wings

Korean BBQ Wings:

Serves 4
• 18 Chicken Wings
• Korean BBQ Sauce (see below)
• Lime
• Buttermilk dill (see below)
• Sesame seeds & scallions

Korean BBQ Sauce:

• 1 c. Sweet Baby Ray’s BBQ Sauce
• 1 tbsp. Kimchee base
• 1 tsp. Toasted sesame oil
• 1 tbsp. Lime juice

Combine all ingredients and mix with whisk.

Buttermilk Dill:

• 1 c. Kraft mayonnaise
• 1 c. Buttermilk
• 2 tbsp. Fresh chopped dill
• Pinch of Garlic powder
• Pinch of Onion powder

Place all ingredients into a mixing bowl and mix well. Taste and add additional salt if desired. Keep refrigerated for at least 2 hours before use to allow the flavors to meld.

Place the raw chicken wings in a 350 degree fryer, cook for around 10-12 minutes (all the way through). Cool chicken wings. Fry the wings again for 9 minutes until crispy. Toss the wings in Korean BBQ sauce. Sprinkle sesame seeds and scallions on top. Serve with lime and buttermilk dill dipping sauce on the side.