KOREAN GOCHUJANG CHICKEN WINGS

Korean Gochujang Chicken Wings image

Provided by Vickie Parks

Time 45m

Number Of Ingredients 12

3 lb chicken wings
1/4 cup vegetable oil (approximate amount)
2 to 3 tsp black pepper
2 to 3 tsp salt
2 tsp garlic powder (optional)
1/4 cup gochujang sauce (korean chile paste) or sriracha hot sauce
1/4 cup low-sodium soy sauce
3 Tbsp honey
2 Tbsp rice vinegar
1 Tbsp sesame oil
2 Tbsp minced garlic
1 Tbsp minced ginger

Steps:

1. Heat grill, and place grill grate 4 to 6 inches from heat. Leave one side of the grill cooler, for indirect cooking.
2. Thoroughly toss the wings with the oil, then season with salt and pepper (and garlic powder, if using). Place wings on cool side of the grill, cover, and let wings grill for 15 to 20 minutes, turning once or twice. Wings should be cooked through and most of the fat rendered.
3. While wings are grilling, combine soy sauce, gochujang (or sriracha), rice vinegar, honey, sesame oil, garlic and ginger in a large bowl. Add the cooked wings to the bowl, and toss well to thoroughly coat each wing with the sauce.
4. Place coated wings on grill grate, directly over the heat and cook, uncovered, for another 5 to 10 minutes or until browned on both sides, turning as necessary to ensure evening browning.