Gochujang Chicken Wings

Preparation

Separate the chicken wings into drumettes and flats if they are not already done. In a large bowl, mix together the peanut oil, honey, soy sauce, chilli garlic sauce, toasted sesame oil, rice vinegar, minced garlic, and grated ginger. Add the chicken wings to the bowl, ensuring they are evenly coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 1

Fire up your Rodeo Kettle Grill and set it up for offset grilling to 120°C / 250°F with a 1/3 full charcoal basket and coals pushed to one side. You can use the Vortex method if you have one.

Step 2

To make the gochujang sauce, combine the cold water, lemonade, granulated sugar, dark brown sugar and soy sauce in a saucepan. Bring the mixture to a rolling boil over medium heat, stirring continuously until the sugars are fully dissolved. Reduce the heat to a low simmer and add the gochujang, dark sesame oil, and rice vinegar. Continue to simmer until the sauce thickens to your desired consistency. Once thickened, remove from the heat and set aside.

Step 3

Arrange the marinated chicken wings on the opposite side the grill, ensuring they are not directly over the heat source for indirect cooking. Close the lid and cook the wings for about 30-40 minutes, turning occasionally to ensure even cooking.

Step 4

When the wings are almost done, brush them generously with the prepared gochujang sauce. Continue cooking for another 10-15 minutes, or until the wings reach an internal temperature of 75°C / 167 °F and the sauce is sticky and caramelised.

Step 5

Remove the wings from the BBQ and place them on a serving platter. Garnish with sliced spring onions and a sprinkle of sesame seeds. Serve hot and enjoy your Sticky Gochujang Chicken Wings!