Transform chicken wings with flavorful gochujang sauce for a sweet and spicy flavor.
- 3 lb. Chicken Wings
- ¼ c. Soy Sauce
- ¼ c. Gochujang (Korean red chile paste) or Sriracha
- 2 tbsp. Rice Vinegar
- 2 tbsp. Honey
- 1 tbsp. Sesame Oil
- 2 tbsp. Litehouse® Freeze Dried Garlic
- 1 tbsp. Litehouse® Freeze Dried Ginger
- Litehouse® Chunky Blue Cheese Dressing, for serving
- Cut 3 pounds of chicken wings into three sections, discarding the wing tips. Toss the wings with a little neutral oil such as canola to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine the soy sauce, gogugang, rice vinegar, honey, sesame oil, garlic and ginger in a large bowl.
- When the wings are cooked, brush them with half of the sauce. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they’re nicely browned on both sides. Remove the wings from the grill and toss with remaining sauce to coat and then serve immediately alongside of the Chunky Blue Cheese dressing, carrots and celery.