Food, Recipe

Chicken Wings With Gochujang, Ginger and Garlic

Unlimited chicken wings has enamored the city by storm. Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing.

As of writing, there are more than 5 establishments here that offers unli chicken wings, which comes in different flavors. While eating out is the most convenient way to satisfy your wings craving, nothing beats a home-cooked meal, not to mention it’s obviously more cost efficient than the latter, and, really, those restaurants don’t give you unlimited rice (your rice cooker does tho).

Here’s a simple, but super delicious recipe from New York Times’ Mark Bittman. What’s more is that this recipe does not involve frying, hence you’ll get yourself a healthier chicken wings. Some tip, in order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you’ll get chewy wings instead of crunchy ones.

Ingredients

  • 3 pounds of chicken wings
  • ¼ cup soy sauce
  • ¼ cup gochujang (Korean red chile paste) or sriracha
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger

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


Step 4

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.


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

 

Photos and recipe courtesy of: cooking.nytimes.com

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