Chicken Wings with Gochujang, Ginger and Garlic

Theophan

I tried a new recipe for chicken wings this evening, and it was really good!  For some reason, probably too many cooks without taking out the lump, so maybe too many small pieces choking the airflow, I never got the dome temp much above 300°, and it was 250°-275° most of the cook, but still, eventually, they were really good!  Some were a bit overcooked, and I seem to like them the best.  Some were cooked just right for the meat, were juicy and tasty, but the skin was a little rubbery on those.  I tried the baking powder/corn starch thing, but not sure it made any difference.  I only did that right before the cook, though.

Recipe was from Mark Bittman in the NY Times.  I just cooked them indirect, no turning, and just brushed the sauce on toward the end, let it set 10 minutes, brushed it on again, let it set for 10 more, ate 'em up.

Chicken Wings with Gochujang, Ginger and Garlic

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

DIRECTIONS:

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.

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.

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.

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.

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.

UNCHeels08

Wow those look amazing. Sounds like a great wing sauce to try too. Thanks for sharing. 

bgebrent

Wonderful cook brother!  Beautiful wings.

StillH2OEgger

Those wings look great!

caliking

Yeah, I MIGHT eat those

They look good from here. 

Elijah

Odd that they say gochujang or siracha. Seems like two different flavors to me.

YukonRon

You truly are a servant to all, giving us recipes like this.
Excellent post, delicious looking cook. I can't wait to try these for our children in two weeks, when home from college.
Thank you for posting

Theophan

Thanks everybody for the kind words!  I'm not the expert many of you are, but I love cooking on my Big Green Eggs!  

SciAggie

I always enjoy threads that require me to open a dictionary first. The wings look delicious my friend.

Killit_and_Grillit

I bet I’ve taken a look at these 4 times. Look incredible.  I had to scrap a recipe that called for gochujang two weeks ago and it has been sitting in my pantry. 

Looks like I will be trying these next week!!

ColtsFan

Oh, wow. I would slam that

buzd504

How sticky are those?

Theophan

buzd504 said:

How sticky are those?

Not very.  I was a little surprised that they weren't as sweet as I had expected.  Just a little sweetness, so, depending on how long you continue to smoke them after saucing, the sauce could either be rather dry or pretty moist, but I didn't find them very sticky.

buzd504

Theophan said:

buzd504 said:

How sticky are those?

Not very.  I was a little surprised that they weren't as sweet as I had expected.  Just a little sweetness, so, depending on how long you continue to smoke them after saucing, the sauce could either be rather dry or pretty moist, but I didn't find them very sticky.

Good info, thanks!

lousubcap

Great recipe and outcome.  Congrats and thanks for the info.

odie91

Anyone living in or visiting Chicago that wants to try the best version of these wings, head over to a restaurant called Great Seas on Lawrence Ave.

Stormbringer

I'll be trying this one.

GATraveller

Those look incredible!  Nice job.

Hub

I love gochachang! Great cook! Now I know what I'm cooking this weekend!

mEGG_My_Day

Those wings look awesome  . How would you rate the spice heat level? 

CigarCityEgger

Fantastic looking wings! Will definitely need to try that 

Theophan

mEGG_My_Day said:

Those wings look awesome  . How would you rate the spice heat level? 

Impossible to say, because different versions of gochujang can have different heat levels.  I think some of them have heat ratings on the label.  I've only tried a few brands, and they all seemed a little hot, but not very hot, to me.  I honestly don't know whether there are gochujangs commercially available that are way hot.  My best answer is "a little spicy, but not really hot."

mEGG_My_Day

Theophan said:

mEGG_My_Day said:

Those wings look awesome  . How would you rate the spice heat level? 

Impossible to say, because different versions of gochujang can have different heat levels.  I think some of them have heat ratings on the label.  I've only tried a few brands, and they all seemed a little hot, but not very hot, to me.  I honestly don't know whether there are gochujangs commercially available that are way hot.  My best answer is "a little spicy, but not really hot."

Thx

Hans61

They look great! I want to try smoking then frying wings I’ve heard it’s a killer combo 

northGAcock

Theophan said:

I tried a new recipe for chicken wings this evening, and it was really good!  For some reason, probably too many cooks without taking out the lump, so maybe too many small pieces choking the airflow, I never got the dome temp much above 300°, and it was 250°-275° most of the cook, but still, eventually, they were really good!  Some were a bit overcooked, and I seem to like them the best.  Some were cooked just right for the meat, were juicy and tasty, but the skin was a little rubbery on those.  I tried the baking powder/corn starch thing, but not sure it made any difference.  I only did that right before the cook, though.

Recipe was from Mark Bittman in the NY Times.  I just cooked them indirect, no turning, and just brushed the sauce on toward the end, let it set 10 minutes, brushed it on again, let it set for 10 more, ate 'em up.

Chicken Wings with Gochujang, Ginger and Garlic

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

DIRECTIONS:

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.

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.

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.

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.

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.

Those are Gawjus! Those ingredients are killa! 

bgebrent

@northGAcock, can you buy those ingredients in one jar on the Internet?  Asking an expert.

northGAcock

bgebrent said:

@northGAcock, can you buy those ingredients in one jar on the Internet?  Asking an expert.

Chinatown. Go to the 3rd store with ducks hanging in the window. Ask for key to the customer restroom. Last stall....open the Chit paper holder. You will find much joy grasshopper Brent. Let Nicole apply it for best results.

dmourati

Is gochujang the same thing some people call korean ketchup typically served in a red bottle at a restaurant. 

JohnInCarolina

thetrim

Gochujang rocks and it looks like these wings do Too!  Nicely done!

Theophan

dmourati said:

Is gochujang the same thing some people call korean ketchup typically served in a red bottle at a restaurant. 

No.  I have never eaten in a Korean restaurant, don't know what that stuff might be, but gochujang isn't pourable.  It's a thick paste, maybe a little bit similar in thickness to tomato paste, maybe even a little thicker.  There's no way you could put it in a bottle and pour it or even squirt it out.  And as someone else said, it tastes very different from Sriracha.  I don't have Asian stores in my area that I'm aware of, have bought it from Amazon a few times, but I've noticed that even my regular grocery stores, or one or two of them, anyway, are now carrying it.  The bottles are very different looking than the tubs I've gotten from Amazon, and I haven't tried them, but I assume they're very similar.