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Korean BBQ Chicken Wings with Spicy Sauce Recipe | Arteflame Grill Cooking

Korean BBQ Chicken Wings with Spicy Sauce Recipe | Arteflame Grill Cooking

Korean BBQ Chicken Wings with Spicy Sauce Recipe | Arteflame Grill Cooking 

Elevate your grilling game with Korean BBQ Chicken Wings featuring a fiery sauce, perfectly crafted on your Arteflame Grill.

This recipe combines the rich flavors of gochujang and gochugaru with a hint of ginger and garlic, creating wings that are as deliciously spicy as they are irresistible.

Ingredients:

  • 6 pounds chicken wings (approx. 24), tips removed and wings split
  • 1/4 cup canola oil
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 1/3 cup gochujang (Korean chili paste)
  • 2 tablespoons gochugaru (Korean chili 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

Instructions:

  1. Preheat the Grill: Fire up your Arteflame grill to a medium-high heat, aiming for 350-450°F. Use the water drop test to identify the hottest part of the grill.

  2. Prepare the Wings: Toss the wings with canola oil and season generously with kosher salt and pepper. Arrange them on the hotter part of the grill, cooking each side for 12-15 minutes until they're crispy and fully cooked.

  3. Make the Angry Sauce: While the wings grill, combine gochujang, gochugaru, sugar, sesame oil, water, rice vinegar, soy sauce, ginger, and garlic in a large bowl. Season with a pinch of pepper.

  4. Coat the Wings: Once the wings are crispy, toss them in the prepared sauce until they're well coated.

  5. Garnish and Serve: Sprinkle with sesame seeds and scallions before serving hot.

Make Ahead Tip:

The sauce can be made ahead and stored in the refrigerator overnight. Simply bring it to room temperature before tossing with the wings.

These are some of the products we use in this recipe:

 

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