Korean BBQ Wings

by Patrick DePula

Fall 2016 Issue

Prep time: 10 mins. plus marinating time

Cook time: 30 mins.

Serves: 6

These wings take barbecue to a new level with Korean gochujang chili paste and other Asian ingredients.

Ingredients

4 lbs. chicken wings

1 bunch of scallions (garnish)

Dry Spice Mix
1/4 cup kosher salt

1/8 cup ground black pepper

1 Tbsp. Korean chili flake

Marinade
3 Tbsp. gochujang (Korean chili paste)*

1 Tbsp. honey

1 Tbsp. tamari

1 tsp. mirin (Japanese cooking wine)

1 tsp. minced garlic

Korean BBQ Sauce
1 cup of gochujang

1/2 cup sesame oil

1/4 cup mirin

1/2 cup kewpie (Japanese mayonnaise)

1/4 cup rice wine vinegar

1/8 cup tamari

2 tsp. raw honey

2 Tbsp. black sesame seeds

Directions

Mix dry spice mix ingredients in a small bowl, then rub onto chicken wings. Mix marinade ingredients in a mixing bowl. Divide the chicken and marinade between two re-sealable zip-top bags. Make sure chicken is coated well. Let sit in fridge for at least 4 hours, rotating occasionally.

Preheat oven to 400 degrees. Place wings on sheet trays lined with parchment paper. Roast for 30 minutes or until browned. These wings are also excellent grilled over indirect heat.

Whisk barbecue sauce ingredients well, and when wings are finished cooking, toss in sauce. Garnish with scallions.