Photo courtesy of Paul
Recipe courtesy of chef extraordinaire Paul
1/4 cup Gochujang sauce (Korean red chili paste)
1/4 cup low sodium soy sauce
1 head garlic, roasted
1 tablespoon rice vinegar
2 tsp toasted sesame oil
3 tablespoons honey, maple syrup, or mirin
1 inch. piece grated fresh ginger
2 tsp sambal oelek or sriracha (or more for heat if you like)
3 lbs chicken wings
1. In a large mixing bowl, add all ingredients except for chicken wings.
2. Prepare grill for direct/indirect heat. Place room temperature chicken wings on indirect side of grill.
3. Cover grill and turn wings occasionally to insure even cooking, 18-25 minutes depending on grill.
4. Five minutes before fully cooked, remove wings from grill, and add to the bowl with the sauce. Toss to coat and place wings on direct heat side of grill.
5. Grill turning wings until evenly charred and cooked through.
6. Top with sliced green onions. Serve with steamed jasmine rice, and cold crisp vegetables such as sweet peppers and cucumber.
