Korean Chicken Wings BBQ

Korean Chicken Wings BBQ

Korean Chicken Wings BBQ


Summer is coming, get your BBQ grill out! 
Ingredients for marinade:
1½ kg chicken wings
1/3 cup japanese soy sauce
2 tbsp sesame oil
2 tsp garlic powder
1 tsp onion powder
1 tsp ginger powder 
salt and freshly ground black pepper

Ingredients for the sauce:
¼ cup gochujang sauce
1/8 cup rice vinegar 
2 tbsp gula jawa (indonesian palm sugar, or simply just use brown sugar)
salt and pepper

Chopped scallion for garnish

1. Mix together the ingredients for the marinade in a large bowl with lid. Set aside a bit of the sauce on small bowl for dipping. Toss the wings in the marinade bowl and shake to coat the wings thoroughly. Set aside to marinate in the fridge for around an hour or two. 
2. Preheat your bbq (if using oven, preheat to 375 F). 
3. Meanwhile your bbq/oven is heating, mix all the the ingredients for the sauce. Taste and adjust to your liking.

Cooking on bbq grill: 
1. Put the marinated wings on the bbq grill and let it cook for about 10 minutes. 
2. Turn the wings over and brush the cooked side with the marinade sauce. Let it cook for another 10 minutes. 
3. Turn the wings over one more time and brush with the sauce. 
4. To add some yummy-lookingness to your wings, grill each wings sides that has been brushed liberally with the sauce for about a minute or two, just to get that nice bbq lines. 
5. The wings are ready to serve as main dish or snack! Use the sauce you've set aside for dipping. 

Cooking in the oven:
1. Line your baking sheet with a parchment paper. Lay the wings on the baking sheet and bake for 40 minutes or until wings are browned and cooked through. 
2. Take out the baking sheet carefully, don't forget your oven-mittens! Brush the wings with the marinade sauce, meanwhile turn broiler on high. 
3. Put back the baking sheet in the oven and let it broil for 2-3 minutes. Keep an eye on it, it burns very fast!.
4. Turn the wings over and brush with the sauce again and broil for another 3-5 minutes. 
5. Wings are ready to be plated. Sprinkle chopped scallion as garnish. 

Happy cooking!!





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