Cooking for 4 people
Ingredients
- 3 lb.
chicken wings, separated into wings and drumettes
- 2 tbsp.
extra-virgin olive oil
-
kosher salt, to taste
-
ground black pepper, to taste
- 3 cloves
garlic, minced
- 1 inch
ginger, freshly grated
- 2 tbsp.
sesame oil
- 1/3 cup
Gochujang (Korean chili paste)
- 1/3 cup
mirin
- 1/3 cup
soy sauce
- 2 tbsp.
honey
- 2
scallions, thinly sliced, green parts only
1Food Prep
First, mix together your sauce ingredients in a small mixing bowl until well combined. Next, separate the chicken wings into wings and drumettes.
Finally, toss the separated chicken wings in the olive oil and season with salt and pepper.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 350°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the wings on the cool side of the grill and close the lid.
Turn the wings occasionally until they’re cooked through and reach an internal temperature of 175ºF, about 15 to 20 minutes.
Remove the wings from the grill and toss them in the sauce to evenly coat.
Remove the wings from the sauce and place them on the hot part of the grill.
Cook, turning often, for about 5 more minutes until the wings are glazed and browned.
Remove from the grill and garnish with sliced scallions. Serve immediately, with extra sauce if desired.
For safe meat preparation, reference the USDA website.
