Korean-Style Chicken Wings

1. 1

   Cut 3 pounds of chicken wings into three sections; save the wing tips for stock.

2. 2

   Toss the wings with a little neutral oil to keep them from sticking.

3. 3

   Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat.

4. 4

   Leave one side of the grill cooler for indirect cooking.

5. 5

   Put the wings on the cool side of the grill.

6. 6

   Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.

7. 7

   While the wings cook, combine 1/4 cup soy sauce, 1/4 cup Korean red chili paste or sriracha, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger in a large bowl.

8. 8

   When the wings are cooked, add them to the bowl with the sauce, and toss to coat.

9. 9

   Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until theyre nicely browned on both sides.

* Per serving · 4 servings · Values may vary.

No additional tips available.