Sticky Korean Chicken Wings

Chicken wings are without a doubt the best finger food ever. Over the years I have steered towards the sweet and salty sauces opposed to the original buffalo sauce, I find it to be a little boring.  I used a dry rub and a sauce for these and it made them much more addicting. The Gochujang gives them a lingering spice that lends an umami sweet heat.

To lessen the clean up, I grilled the wings; leaving only the saucepan in my workload of dishes.

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INGREDIENTS

18 Chicken wings or around 2 lbs.

Dry Rub

2 tablespoons baking powder

2 tablespoons brown sugar

2 tsp EACH ginger powder, garlic powder

salt and pepper to taste

Korean Sticky Sauce

1/2 cup soy sauce

1/4 cup water

3 tablespoons Gochujang (you can find this at most Asian markets and I have also seen it at Vons)

1/4 cup honey

2 tablespoons brown sugar

1 tablespoon butter

1 tablespoon sesame oil

1 1/2 tablespoons rice wine or Mirin

1 teaspoon cornstarch

2 tablespoons of chopped scallions

DIRECTIONS

Stir rub ingredients together in a medium bowl. Add half of the rub to a large freezer bag with half of the wings and shake until coated evenly.  Set wings on a large cutting board or a vessel to transfer to the grill. Continue with remaining rub ingredients and wings.
Meanwhile heat the grill to medium-high heat.
Grill the wings until cooked through, about 20-25 minutes.
While the wings cook, start the sauce. Whisk together all of the ingredients in a small saucepan, simmer until thickened about 8 minutes.
Place the rested wing into a bowl and toss with the sauce until they are evenly coated. Garnish with green onion or sesame seeds.
*Note, these can be baked in the oven if you prefer. Heat oven to 400, line baking sheets with foil and top with a baking rack. Line wings on the prepared rack and bake 35-45 minutes or until cooked through. Follow as is, with the sauce.

 

 

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