Korean Chicken Wings

566

Day 5: Korean Chicken Wings Anybody?

Day 5 of the World Cup of BBQ saw us move to Southeast Asia to do a cook from South Korea. I haven’t had Chicken Wings for a while so decided on doing Korean Chicken Wings.

Preparation and the Cook

First thing to do on this cook was to light the BBQ. Again, I went for the Aldi Kamado with the deflector plate. I do find the Kamado so easy to cook on.

Whilst the BBQ was coming up to cooking temperature, I prepared the Chicken Wings. I like cutting the wings up in wingettes and drumettes, after which I covered in the flour based rub.

When the BBQ was ready, I cooked the wings for around 15 minutes turning once. They really did start to crisp up nicely. Next, I removed them and put on a steel skillet (cast-iron also works) and added some of The Smokey Carter Korean BBQ sauce, adding the wings back in and liberally covering in the sauce. I cooked like this for around 5 minutes and then removed.

The final step was to sprinkle with Spring Onion and Sesame Seeds.

The Verdict

Chicken Wings are always a favourite, but covered with this sweet, spicy, sticky sauce they were a winner. I had a dozen of these but could have just kept eating them. The sauce from The Smokey Carter is really worth trying.

Korean Chicken Wings

Crispy Chicken Wings cooked on the BBQ and finished in a steel skillet using a Korean BBQ Sauce. What is there not to like?!?
Servings 2 people
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 2 tbsp Plain Flour
  • 1 tbsp Baking Soda
  • 1 tbsp Brown Sugar
  • 1 tsp Ginger Powder
  • 1 tsp Garlic Powder
  • ½ tsp Salt
  • ½ tsp Onion Powder
  • ½ tsp Japanese Shichimi Togarashi
  • 1 tsp Red Pepper Powder (Gochugaru)
  • 4 tbsp Korean BBQ Sauce
  • 2 Spring Onions (Sliced)
  • 1 tbsp Sesame Seeds

Instructions

  • Mix together the Flour, Baking Soda, Brown Sugar, Ginger, Garlic, Salt, Onion Powder, Shichimi Togarashi and Red Pepper Powder in a bowl.
  • Dip the Chicken Wings into the mix making sure you coat them well. Place to one side.
    Uncooked Korean Chicken Wings
  • Light the BBQ and get the temperature to around 200°C. Cook Chicken Wings indirectly for 15 minutes, turning halfway through cooking. You may want to add a wood chunk or chips for added smoke.
    Korean Chicken Wings Cooking
  • Add a steel or cast-iron skillet to the direct side of the BBQ and add the Korean BBQ Sauce. Let the sauce get to the point when it starts to sizzle and then add the Chicken Wings stirring frequently.
  • Remove the pan from the BBQ and place the Chicken Wings in a bowl and sprinkle with the Sesame Seeds and Spring Onion!!
    Korean Chicken Wings
Course: Lunch, Main Course, Snack
Cuisine: Korean
Keyword: Chicken, Chicken Wings, Korea, World Cup, World Cup Cooks, World Cup of BBQ, World Cup of BBQ 2022

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
Your custom text © Copyright 2020. All rights reserved.
Close