Skip to content Skip to sidebar Skip to footer

Widget Atas Posting

Korean Bbq Wings

Korean Bbq Wings Recipe - There is little better in this world than a late-night run out Buford Highway, on the outskirts of Atlanta, for Korean barbecue. About a twelve-mile stretch of this somewhat desolate highway boasts a litany of mom-and-pop ethnic restaurants. Though heavily Vietnamese and Thai, there is everything from Bangladeshi to Ethiopian to Mexican. It is amazing. And though I am certain that there are bad meals to be had, I have never experienced one.
The following recipe is one I wrote as a tribute to those late evening runs and the explosive flavors that are their reward. This is what I call a cheater’s version of barbecue wings because they are cooked twice, once in the oven so they are nice and tender, and then again over a hot fire for color and caramelization. After you make this once, you can apply almost any sauce to the wings and you’ll be just as happy.

SERVES 10 TO 12
Korean Bbq Wings Recipe

Ingredients

  • 5 pounds chicken wings, whole or wingettes and drumettes, rinsed and drained
Marinade
  • ¼ cup plus 2 tablespoons gochujang (see Note)
  • 3 tablespoons brown sugar
  • 2 teaspoons good-quality fish sauce
  • ¼ cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 tablespoons minced shallot
  • 2 serrano peppers, seeded and chopped
  • 2 teaspoons black pepper
  • 2 tablespoons lime juice
  • ¼ cup white wine
  • ¼ cup honey
  • ¼ cup water
  • 2 tablespoons soy sauce
  • ¼ cup mirin
  • ½ teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • ¼ cup chopped cilantro or green onion for garnish
  • 2 tablespoons toasted sesame seeds for garnish

How to make Korean Bbq Wings

  1. MAKE THE MARINADE Combine the gochujang, brown sugar, fish sauce, soy sauce, sesame oil, vinegar, garlic, ginger, shallot, serrano peppers, black pepper, lime juice, and wine in a 2-gallon zipper-top freezer bag and massage to blend well. Add the wings, press out the air, and seal. Marinate in the refrigerator for at least 4 hours or preferably overnight.
  2. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  3. Remove the wings from the marinade, set aside the liquid, and reserve. Place the wings on the prepared baking sheet in a single layer. Roast for 35 minutes. Remove from the oven and set aside until ready to serve. If, by any chance the wings have not cooked fully at this point (there is very little chance they will not have, unless you purchased some sort of pterodactyl-size chicken wings), they will definitely finish cooking on the grill in the next step.
  4. Prepare a hot charcoal or wood fire.
  5. Pour the reserved marinade into a small saucepan and stir in the honey, water, soy sauce, mirin, red pepper flakes, and cornstarch. Bring to a boil, turn down the heat, and simmer until reduced by half. Remove from the heat and set aside.
  6. Place the wings on the grill and cook, turning constantly, until hot and the edges are colored nicely, about 7 to 10 minutes, brushing the wings with sauce on each turn. Transfer to a large bowl and toss with the remaining sauce. Garnish with cilantro and sesame seeds and serve hot.
NOTE
Gochujang is a Korean chile paste, thickened with cooked rice and soybean paste that is available in the Asian section of most grocery stores.