Day 10 and we head for South East Asia
Day 10 of 2018 World Cup we switch continents and head over to South East Asia, specifically South Korea to cook Korean Chicken Wings.
I used a recipe for Korean Chicken Wings that called for them to be deep fried, but instead, I used the BBQ Vortex.
I marinaded the chicken wings for about 1 hour in the mixture. Ideally, this would have been overnight so the next time I do these I will make sure I marinate these longer. The flavour was still great but I think longer marinading is the way to go.
I used the BBQ Vortex for this cook, which took around 45 minutes in total. I added an oak wood chunk for a little extra smokiness.
These were absolutely delicious. They ended up a little sticky, which I really like and had a lovely heat to them. I will definitely do these again, just marinate them longer.
BBQ Vortex Korean Chicken Wings
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
For the Korean Chicken Wings
- Chicken Wings
- 2 tsp Salt
- 6 Garlic Cloves (crushed)
- 1 2" piece fresh ginger, peeled, coarsely chopped
- 1 cup plus 1½ Tbsp Soy Sauce
- 1/4 cup Gochujang (Korean hot pepper paste)
- 1/4 cup Light Brown Sugar
- 2 tbsp Lemon juice
- 2 tsp Honey
- 2 tsp Rice Wine
- 2 tbsp Rice Vinegar
- 1 tsp freshly Ground Black Pepper
- Sesame Seeds
Combine all the ingredients (with the exception of the chicken) and mix well. Add the chicken wings ensuring they get well covered. Marinate for as long as possible (up to 24 hours).
Take the chicken wings out of the fridge around 1 hour before you want to cook them. Light your BBQ and set it up to cook with the BBQ Vortex.
Add the chicken wings to the BBQ and rotate the lid 90 degrees every 15 minutes. After 40 minutes open the BBQ and baste the chicken with marinade. Sprinkle the chicken with the sesame seeds. Replace the lid and cook for another 5 minutes.
Remove the wings from the BBQ and allow to cool a little before tucking in.