Spicy Korean-Style Chicken WingsIn LA’s Koreatown, the post-game meal of choice is a shared platter of garlicky, soy-infused wings inspired by the city’s love for Asian flavors and spices. Find yourself a plastic tub of Gochujang chili paste, and be prepared to have your mind (and taste buds) blown.
- Yields: 4 Servings
- Cook time: 10 minutes
- Prep time: 30 minutes
- 3 pounds chicken wings, separated into wings and drumettes
- 2 tablespoons extra-virgin olive oil
- kosher salt, to taste
- ground black pepper, to taste
- 3 cloves garlic, minced
- 1-inch piece ginger, freshly grated
- 2 tablespoons sesame oil
- ¼ cup Gochujang (Korean chili paste)
- ¼ cup mirin
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 scallions, thinly sliced, green parts only
Build a charcoal fire using Kingsford® Original Charcoal for indirect grilling by situating the coals on only one side of the grill, leaving the other side empty. Preheat to 350°F.
Toss the wings in the oil and season with salt and pepper. Place them on the cool side of the grill and cook, covered, turning occasionally until the wings are cooked through, about 15–20 minutes. For your safety, please reference the USDA safe cooking temperatures.
Meanwhile, mix the garlic, ginger, sesame oil, Gochujang, mirin, soy sauce and honey in a bowl until well combined.
Toss the wings in the sauce to evenly coat. Remove wings from sauce and place back on the hot part of the grill.
Cook, turning often, for about 5 more minutes until glazed and browned.
Remove and garnish with sliced scallions. Serve immediately, with extra sauce if desired.
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