SPICY GRILLED CHICKEN WINGS
Gochujang and grated fresh ginger give this dish a tasty kick. The honey in the marinade chars a good bit on the grill for a rich, caramelized flavor that balances out the heat.
Provided by Ann Taylor Pittman
Time 1h30m
Number Of Ingredients 8
Steps:
- Whisk together gochujang, oil, honey, ginger, and garlic in a large bowl. Add chicken wings, and toss well to coat. Let marinate in refrigerator 1 hour.
- Preheat a grill to medium (350°F to 400°F). Remove wings from marinade, letting excess drip off; discard marinade. Arrange wings on oiled grates. Grill, covered, until a thermometer inserted into thickest portion of meat registers 165°F, about 20 minutes, turning wings every 4 to 5 minutes. Arrange wings on a platter, and sprinkle with scallions and sesame seeds.
KOREAN GRILLED CHICKEN
Provided by Bobby Flay
Time 4h50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
- Light a grill, making sure to include a zone of indirect heat.
- Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.
SPICY GRILLED KOREAN CHICKEN WINGS
spicy, smoky and sweet. what more do you want
Provided by barbara lentz
Categories Poultry Appetizers
Time 8h20m
Number Of Ingredients 9
Steps:
- 1. Mix all ingredients except chicken wings and black sesame seeds together. Add the chicken wings and let marinate for 6 to 8 hours. Get a grill hot. Place the chicken wings on the grille and brush the marinate over them while cooking. Should take about 20 minutes.
- 2. Once chicken wings are done garnish with black sesame seeds.
SPICY GRILLED CHICKEN WINGS
We make these all the time! Some marinades need just a short time, but this really tastes amazing if you let it take up space in your fridge for at least 12 hours, preferably up to 48 hours. They taste great at room temperature, so you can even cook them in advance. Prep time, as always, includes marinating time.
Provided by Mirj2338
Categories Lunch/Snacks
Time 12h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the pepper and salt in a medium bowl.
- Add the garlic cloves and crush into the salt and pepper to make a thick paste.
- Add the lemon juice, crushed red pepper, and hot sauce.
- Whisk in the olive oil slowly until well combined.
- Place the chicken wings in a large sealable plastic bag.
- Add the marinade and seal the bag tightly.
- Shake the bag well to coat.
- Refrigerate for 12-48 hours.
- Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
- Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.
- Do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly.
- Throw away the marinade.
- Serve hot, at room temperature, or chilled (see how versatile this is?).
- The wings can be refrigerated for up to 2 days before serving chilled, or reheated.
Nutrition Facts : Calories 337.4, Fat 27.3, SaturatedFat 5.8, Cholesterol 87.4, Sodium 472.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.3, Protein 21
3-INGREDIENT GOCHUJANG GRILLED CHICKEN WINGS WITH SCALLION
A quick toss in sweet gochujang makes these wings irresistible, while sliced scallion adds a fresh finish.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Chicken Grill Quick & Easy Green Onion/Scallion Hot Pepper Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl to coat.
- Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
- Meanwhile, whisk gochujang and 1/4 cup hot water in a large bowl.
- Transfer wings to bowl with gochujang and toss to coat. Transfer to a platter. Top with scallions, season with salt and pepper, and serve immediately.
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SPICY KOREAN CHICKEN WINGS - RASA MALAYSIA
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Reviews 181Calories 326 per servingCategory Korean Recipes
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 40 - 45 minutes, until they are cooked through and crisp.
- In a small sauce pan, add the remaining ingredients except white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes saucy.
- Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.
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Reviews 7Category GrillingCuisine KoreanEstimated Reading Time 3 mins
- One piece at a time, drop the garlic, ginger, and scallion into a running blender or food processor, and blend until they are completely minced, about 30 seconds. Add the rest of the marinade ingredients to the blender and blend until smooth. Reserve 1/4 cup of the marinade for the glaze. Put the chicken wings in a gallon zip-top bag, pour the marinade over them, squeeze all the air out of the bag, and seal. Flip and turn the bag to completely coat the chicken wings with the marinade, then let rest at room temperature for one hour, turning the bag every fifteen minutes. (Or refrigerate for up to 4 hours, turning the bag occasionally to redistribute the marinade.)
- Set the grill up for cooking with indirect high heat, about 450°F. For my Weber Summit, I preheat the grill with all the burners set to high for fifteen minutes, brush the grate clean with my grill brush, and turn off the middle burners. (To get 450°F I have to leave three burners on. I turn off burners 3, 4 and 5, and leave burners 1, 2 and 6 lit).
- Put the chicken wings on the grill over indirect heat (that is, away from the lit burners). Close the lid and cook for twenty minutes, then flip the wings and cook until the wings are browned and crispy, about twenty more minutes. Brush the wings with glaze, close the lid, and cook for five more minutes to thicken up the glaze. Remove the wings from the grill, brush the wings with another layer of glaze, and serve.
GRILLED CRISPY SWEET AND SPICY KOREAN CHICKEN WINGS
From meatwave.com
Cuisine KoreanCategory AppetizersServings 4-6Total Time 8 hrs 50 mins
- For the chicken: Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder and salt, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
- To make the sauce: Whisk together gochujang, brown sugar, soy sauce, vinegar, garlic, ginger, and sesame oil in a small bowl.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, 30 to 40 minutes.
- Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat. Transfer to a serving tray and serve immediately.
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From glebekitchen.com
5/5 (3)Total Time 1 hr 30 minsCategory AppetizerCalories 298 per serving
- Set your grill up for indirect heat with a drip pan under the cool part of the grill (not over the burner or fire). You want a hot grill. 450-500F hot.
- If you are using gas, add a little bit of smoke however you like. Soaked wood chips in a foil packet works well.
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