Chicken Wings With Gochujang, Ginger and Garlic
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds of chicken wings
- ¼cup soy sauce
- ¼cup gochujang (Korean red chile paste) or sriracha
- 2tablespoons rice vinegar
- 2tablespoons honey
- 1tablespoon sesame oil
- 2tablespoons minced garlic
- 1tablespoon minced ginger
Nutritional analysis per serving (6 servings)
509 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 42 grams protein; 1202 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Step 2
Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Step 3
Put the wings on the cool side of the grill. 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.
- Step 4
While the wings cook, combine ¼ cup soy sauce, ¼ 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.
- Step 5
When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.
Private Notes
Comments
No grill, so used this easy way to get wings crisp: Toss wings in 2 T. baking powder and some Kosher salt. Bake on middle lower rack at 250° for 30 min. Then another 40-50 min. on upper middle rack at 425°.
My red chili paste was super hot, so I used less. Yum.
The grill is buried in snow, so I prepared in the oven the way Peg suggested. Jake, I figured out the answer to your question the hard way. After the wings cook in oven for 30 min at 250 (coated in baking powder and salt), do NOT toss them in sauce when you put them in the oven at 425...wait until the last 5 to 10 minutes, then toss in sauce. When I tossed them in the sauce before the 425 oven stage, the sauce burned.
I used the marinade recipe for grilled chicken instead of wings. Doubled the recipe and poured it over about 4 lbs of chicken thighs which I let marinate for about 2 hours. It was excellent! Easy and very flavorful.
I feel like the gochujang gave the flavor too much depth and maybe a bit too dry overall, but it was easy to take off the bone. Wouldn't cook again I think.
I do this exactly as written but add a step 6 : as you take them off the grill when done dip them again in the sauce. Without this second dip there’s not enough coating for my taste.
Made this exactly as written. Charcoal grill. Fantastic! I didn’t put them in all of the sauce. Kept a little aside in case. So I have this tasty sauce for a little something else! Definitely a keeper. Glad to also have directions for oven cookings as well!
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