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Chicken Wings with Gochujang, Ginger and Garlic

TheophanTheophan Posts: 2,123
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.






Comments

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

    LBGE
  • bgebrentbgebrent Posts: 16,458
    Wonderful cook brother!  Beautiful wings.
    Sandy Springs & Dawsonville Ga
  • StillH2OEggerStillH2OEgger Posts: 1,909
    Those wings look great!
    Stillwater, MN
  • calikingcaliking Posts: 11,106
    Yeah, I MIGHT eat those :)

    They look good from here. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • ElijahElijah Posts: 293
    Odd that they say gochujang or siracha. Seems like two different flavors to me.
  • YukonRonYukonRon Posts: 12,220
    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
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • TheophanTheophan Posts: 2,123
    Thanks everybody for the kind words!  I'm not the expert many of you are, but I love cooking on my Big Green Eggs!  :)
  • SciAggieSciAggie Posts: 3,564
    I always enjoy threads that require me to open a dictionary first. The wings look delicious my friend.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • 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!!

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • ColtsFanColtsFan Posts: 1,775
    Oh, wow. I would slam that
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • buzd504buzd504 Posts: 2,538
    How sticky are those?
    NOLA
  • TheophanTheophan Posts: 2,123
    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.
  • buzd504buzd504 Posts: 2,538
    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!
    NOLA
  • lousubcaplousubcap Posts: 16,760
    Great recipe and outcome.  Congrats and thanks for the info.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • odie91odie91 Posts: 451
    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.
  • StormbringerStormbringer Posts: 1,228


    I'll be trying this one.

    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • GATravellerGATraveller Posts: 5,389
    Those look incredible!  Nice job.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • HubHub Posts: 658
    I love gochachang! Great cook! Now I know what I'm cooking this weekend!
    Beautiful and lovely Villa Rica, Georgia
  • mEGG_My_DaymEGG_My_Day Posts: 504
    Those wings look awesome  :o :o :o :o. How would you rate the spice heat level? 
    Memphis, TN 
  • Fantastic looking wings! Will definitely need to try that 
  • TheophanTheophan Posts: 2,123
    Those wings look awesome  :o :o :o :o. 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_DaymEGG_My_Day Posts: 504
    Theophan said:
    Those wings look awesome  :o :o :o :o. 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
    Memphis, TN 
  • Hans61Hans61 Posts: 3,405
    edited February 9
    They look great! I want to try smoking then frying wings I’ve heard it’s a killer combo 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • northGAcocknorthGAcock Posts: 9,994
    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! 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • bgebrentbgebrent Posts: 16,458
    @northGAcock, can you buy those ingredients in one jar on the Internet?  Asking an expert.
    Sandy Springs & Dawsonville Ga
  • northGAcocknorthGAcock Posts: 9,994
    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. =)
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • dmouratidmourati Posts: 363
    Is gochujang the same thing some people call korean ketchup typically served in a red bottle at a restaurant. 
    Mountain View, CA
  • JohnInCarolinaJohnInCarolina Posts: 11,556
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • thetrimthetrim Posts: 5,645
    Gochujang rocks and it looks like these wings do Too!  Nicely done!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • TheophanTheophan Posts: 2,123
    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.
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