Gochujang Chicken Wings
Gochujang Chicken Wings
- 16 chicken wings
- 2 tablespoons SPG Seasoning (salt, pepper, garlic)
- 2 tablespoon gochujang paste
- 1 tablespoon mable syrup
- 2 teaspoons pickled ginger juice
- 1 tablespoon rice wine vin. (yuzu is a nice option)
- 2 spring onions (sliced)
- 1 tablespoon soy sauce (less sodium)
- 2 tablespoons sweet chili
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Season your wings with SPG. Place the wings on the grill grate with the thickest portion of the wing closest to and facing the heat Allow to cook for 25 minutes. Transfer the wings to the direct side to finish up to get the wings to the internal temp of approx 80C. Prepare the gochujang glaze by combining and whipping together all gochujang ingredients into a bowl. Once you love the bark, coat the wings with the gochujang glaze over the flame. Allow them to tack up and accept the smoke from the caramelizing glaze. Transfer to the presentation plate and garnish with spring onions and sesame seeds.