Korean Chicken Wings With Angry Sauce
- 6 pounds chicken wings (about 24), tips discarded and wings split 1/4 cup canola oil Kosher salt Freshly ground pepper 1/3 cup gochujang (Korean chile paste) 2 tablespoons gochugaru (Korean chile powder) 2 tablespoons sugar 1 tablespoon toasted sesame oil 1 tablespoon water 2 teaspoons unseasoned rice vinegar 2 teaspoons soy sauce 2 teaspoons minced peeled fresh ginger 1 teaspoon minced garlic Sesame seeds and thinly sliced scallions, for garnish
Fire up your ARTEFLAME grill. Pre-heat the grill to 350-450 degrees. To do this, sprinkle some water on the flat surface of the grill to test where the grill is the hottest. Where the water beads right off the quickest is where the grill is the hottest
Coat the wings with the canola oil and season the wings with salt and pepper. Place the wings on the hot area of your Arteflame grill. Let grill for 12-15 minutes one each side until they are cooked through and crisp.
Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish with a pinch of freshly ground pepper
Add the crispy wings to the chile sauce, toss to coat and garnish with the sesame seeds and scallions. Serve hot.
The sauce can be refrigerated overnight. Bring to room temperature before tossing with the wings.