Ronnie's Notes
My husband doesn’t conform to the Hollywood version of the Father’s Day grill master. I do the cooking, including anything made on the outdoor BBQ grill.
He eats.
Fortunately, he eats whatever I serve and loves whatever I cook.
He does have favorites, of course: any kind of Chinese food is in first place. Followed by specialties of several other Asian cuisines such as Korean and Indian. He also loves Jewish deli and Texas Brisket.
So this weekend he’s getting these wings, Korean in origin, made with Gochujang sauce. If you keep a kosher kitchen, check out @koreankosher (Koko brand), which manufactures several kosher Korean ingredients, including a really delicious Gochujang sauce.
I usually bake these but they come out just fine on the grill also, so take your choice.
Instructions
Preheat an outdoor grill or oven broiler.
Wash and dry the wings and separate the parts In a large bowl, combine the Gochujang, soy sauce, honey, rice vinegar, sesame seed oil, ginger and garlic and mix the ingredients to blend them thoroughly.
Set aside.
Pour the vegetable oil over the wing parts and toss to coat all the pieces.
Grill the wings, turning once, for , or until lightly browned.
Brush the wings with some of the sauce, and cook for , brushing with more of the sauce, until the wings are crispy and fully cooked.
Sprinkle with the scallion and white sesame seeds.
If you don’t have a grill: Preheat the oven to 400 degrees.
Eliminate the vegetable oil.
Place the wings in a single layer on a foil-lined baking sheet.
Pour the sauce over the chicken and toss to coat the pieces evenly.
Bake for .
Turn the wings over and bake for another or until the wings are crispy.