Spicy Korean-Style Chicken Wings
Let's get grilling
1
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.
2
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.
3
Meanwhile, mix the garlic, ginger, sesame oil, Gochujang, mirin, soy sauce and honey in a bowl until well combined.
4
Toss the wings in the sauce to evenly coat. Remove wings from sauce and place back on the hot part of the grill.
5
Cook, turning often, for about 5 more minutes until glazed and browned.
6
Remove and garnish with sliced scallions. Serve immediately, with extra sauce if desired.
.
Cooking for 4 people
Ingredients
-
chicken wings, separated into wings and drumettes
3 lb.
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extra-virgin olive oil
2 tbsp.
-
kosher salt, to taste
-
ground black pepper, to taste
-
garlic, minced
3 cloves
-
ginger, freshly grated
1 inch
-
sesame oil
2 tbsp.
-
Gochujang (Korean chili paste)
0.25 cup
-
mirin
0.25 cup
-
soy sauce
0.25 cup
-
honey
2 tbsp.
-
scallions, thinly sliced, green parts only
2
For safe meat preparation, reference the USDA website.
Rated 5 out of
5
by
Terry H from
Great Korean Wings!
Made this recipe last night and both my Korean wife and I enjoyed them. Wings turned out tender, juicy, and had a great flavor. We thought the sauce might have been sweet, and we prefer spicy, so I added some habanero's to it. Other than that, stuck to the recipe as written.
Date published: 2022-10-19
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