Korean Style Gochujang Chicken Wings

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.

Korean Style gochujang chicken wings

• 3 pounds chicken wings

• 1/3 cup Gochujang sauce

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 2 tablespoons rice wine vinegar

• 1 tablespoon sesame seed oil

• 2 teaspoons chopped fresh ginger

• 2 large cloves garlic, chopped

• 1-2 tablespoons vegetable oil

• 1 large scallion, chopped, for garnish

• white sesame seeds for garnish

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 about 8 minutes, or until lightly browned. Brush the wings with some of the sauce, and cook for about 12-15 minutes, 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 12-15 minutes. Turn the wings over and bake for another 15 minutes or until the wings are crispy.

Makes 6-8 servings

Pomegranate Chicken Wings

I know that Labor Day is not the end of grilling season, but somehow it's a reminder that so much in our lives is about to change. In the month or so ahead, leaves turn to red and gold. School begins. There's a vague chill in the air at night. The sun sets earlier and nighttime comes sooner.

I also realize that many people continue to grill outdoors throughout the year.

I'm not one of them. If it's below 45 I don't feel like slaving over a hot grill in the cold night air.

So, knowing how way leads on to way, I am making the most of the grilltime that's left.

These wings will be on my menu soon, before I close up shop for the winter.

Fyi, you can use the glaze for other chicken parts and bake the pieces n the oven or broil them in an oven broiler. It’s also fine to use for basting a whole roasting chicken.

 

Pomegranate Wings

• 2 pounds chicken wings

• olive oil (about one tablespoon)

• 1/2 cup pomegranate jelly

• 2 tablespoons orange juice

• 1 tablespoon cider vinegar

• 1 tablespoon brown sugar

• 1 teaspoon chopped fresh ginger

• 2 cloves garlic, finely chopped

• 2 scallions, chopped

• pinch or two cayenne pepper

• salt to taste

Preheat an outdoor grill or oven broiler. Wash and dry the wings and cut them into separate pieces. Brush with olive oil and grill, turning once, for 8-10 minutes or until lightly browned. While the wings are cooking, mix the pomegranate jelly, orange juice, cider vinegar, brown sugar, ginger, garlic, scallions cayenne pepper and salt to taste until well blended. Brush this glaze on the wings and cook for another 10-12 minutes, turning the wings occasionally and brushing with remaining glaze, until crispy and fully cooked.

Makes about 24

More Chicken Wings: Maple-Mustard

In our family we don’t wait for Superbowl Sunday to feast on chicken wings. We eat them throughout the year, often.

In fact, I have an enormous file folder filled with recipes, maybe almost as many recipes for wings as for banana bread (and as everyone who reads this blog knows, I have a lot of recipes for banana bread!).

Here’s one of the latest versions. Eat anytime. Don’t wait.

Grilled Maple-Mustard Chicken Wings

• 2 pounds chicken wings, separated into pieces

• 1 tablespoon olive oil

• 1/4 cup maple syrup

• 3 tablespoons Dijon mustard

• 2 tablespoons chopped chives or scallion

• 2 teaspoons cider vinegar

• 1 teaspoon soy sauce

• 1 clove garlic, finely chopped

• 1/8 teaspoon cayenne pepper

• salt to taste

Preheat an outdoor grill or oven broiler. Wash and dry the wings and cut them into separate pieces. Brush with olive oil and grill, turning once, for 8-10 minutes or until lightly browned. While the wings are cooking, mix the maple syrup, mustard, chives, cider vinegar, soy sauce, garlic, cayenne pepper and salt to taste until well blended. Brush this glaze on the wings and cook for another 10-12 minutes, turning the wings occasionally and brushing with remaining glaze, until crispy and fully cooked.

Makes about 24