Korean Grilled Wings - Must make

kpeterzalek · February 2015

This is the best wing recipe i've made in a long time. I fixed them up for the Super Bowl and they went fast. I can't take any credit for this recipe, pulled it straight from a blog that really lays it out nicely. http://www.eatthelove.com/2014/01/korean-bbq-chicken-recipe/

Process

I ended up tripling the recipe since I purchased 6 pounds of wings rather than two which the recipe called for. I also omitted the green onions. Therefore, ended up with the following:

18 cloves minced garlic

3-4 inches of fresh grated ginger

1.5 cups low sodium soy sauce

3 TB rice vinegar

3 TB white sesame seeds

3 TB white sugar

6 medium kiwis - peeled and diced

3 tsp fresh black pepper

6 tsp red pepper flakes

6 lbs chicken wings, mix of drums and flats

Mix everything up into a bowl, and split it evenly between two gallon-sized ziplock bags with 3lbs of wings in each. Save about a 1/2 to 1 cup for basting/glazing onto the wings towards the end of grilling later. Let this marinade in the refrigerator for about 6 hours, mixing around whenever you feel like it.

After 6 hours, I pulled them out of the fridge and moved them to a bowl. Easier to carry outside and transfer to the grill! Discard the marinade that has been mixed with the chicken. Take the 1/2 to 1 cup you set aside, and give it a quick blender pulse to smooth it out. This makes it easier to glaze on later.

Pureed marinade for basting

I set my egg up direct around ~450 degrees for these guys. I flipped them about 5 minutes each side, giving a baste with the reserved marinade for the last minute. Do not go overboard basting, the soy sauce packs a lot of sodium - you'll give everybody salty wings. I sprinkled on more sesame seeds after they were pulled off the grill, added a nice touch. I will definitely make these again.

lantzwr · February 2015

Those look fantastic.

stv8r · February 2015

Looks amazing! I found the last time I tried Korean wings the garlic was a bit overpowering but I would definitely try again

kpeterzalek · February 2015

stv8r said:
Looks amazing! I found the last time I tried Korean wings the garlic was a bit overpowering but I would definitely try again

No kidding! when you put together the marinade it really is a ton of garlic

pgprescott · February 2015

Bookmark!

fljoemon · February 2015

@kpeterzalek ... Try adding some Korean Gochujang Hot Sauce to the marinade to make this a truly hot wing ... Only if you like spicy wings :-)

wbradking · February 2015

I love wings....gotta make those soon. Great job!

Ladeback69 · February 2015

@kpeterzalek WOW! Those look good and I'm not a wing person. By the fellow Chiefs fan, are you in KC area?

kpeterzalek · February 2015

Ladeback69 said:
@kpeterzalek WOW! Those look good and I'm not a wing person. By the fellow Chiefs fan, are you in KC area?

Yes sir! located in Prairie Village just south of town

kpeterzalek · February 2015

@fljoemon ... noted. i'll turn the heat up whenever possible

byrne092 · February 2015

Those look awesome. You just cooked them 5 minutes per side on direct? Never tried that, but from the looks of those wings, it is something i should definitely try!

caliking · February 2015

There's no such thing as too much garlic. I'm stealing this fo sho!

KiterTodd · February 2015

Raised direct?

I love wings and those look great. I find those fatty little f*ckers start so many grease fires that I really have to be on top of them. (rotating cooking locations and such)

byrne092 · February 2015

Yeah I am curious if he really did just cook them hot and fast. I love everything that comes off the egg, but sometimes i could go for more of a grilled flavor for wings instead of smoke, and just another tool in the arsenal..

greenenvy · February 2015

byrne092 said:
Those look awesome. You just cooked them 5 minutes per side on direct? Never tried that, but from the looks of those wings, it is something i should definitely try!

I'd be surprised if he meant 10 minutes total. When I tried raised direct, it took nearly an hour. (though, admittedly, some were a bit dark by then)

http://eggheadforum.com/discussion/1176583/first-wings

byrne092 · February 2015

Yeah, i usually do mine around 400 raised direct for like an hour, always turn out fantastic.

johnkitchens · February 2015

Bookmark + 1

boochsr71 · February 2015

Those look badass!!

Griffin · February 2015

Damn, those sound good. Never had a Korean wing, but now I want one. Might be on the menu this weekend. What was the heat level like? Does the sugar make them sweet?

kpeterzalek · February 2015

byrne092 said:
Those look awesome. You just cooked them 5 minutes per side on direct? Never tried that, but from the looks of those wings, it is something i should definitely try!

KiterTodd said:
Raised direct?

I love wings and those look great. I find those fatty little f*ckers start so many grease fires that I really have to be on top of them. (rotating cooking locations and such)

byrne092 said:
Yeah I am curious if he really did just cook them hot and fast. I love everything that comes off the egg, but sometimes i could go for more of a grilled flavor for wings instead of smoke, and just another tool in the arsenal..

Griffin said:
Damn, those sound good. Never had a Korean wing, but now I want one. Might be on the menu this weekend. What was the heat level like? Does the sugar make them sweet?

Long week at work, slackin' on my responses. I did them direct Hot and Fast (Grid was sitting on the spacer, on top of the firebox. I didn't add any height with bricks or anything) at about 450 dome and shut the lid... I estimated 8 minutes per side but after about 5 minutes I checked them and the side facing the fire were getting pretty dark char. I flipped them, basted a little with reserve marinade and let them go another 5. They were done at that point, I scorched a couple so ate them right off the grill - I like them charred so it was a chef's treat - didn't want the guests to see the burned ones haha. Like mentioned by @kitertodd I had to rotate cooking locations and strategically flip some as heat wasn't perfectly even. In the end, I had to leave a hand-full on the grill a little longer after moving them around to ensure they all were done. Overall a pretty fast cook.

My biggest lessons learned wasn't the sweetness, it was the saltiness. I'll go a little easier on the basting next time the marinade was quite salty. The Kiwi really helped to even it out.

Korean Grilled Wings - Must make

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