Dennis the Prescott’s Smoked Korean-Style Wings feature the four elements of perfect wood-fired wings – smoky, spicy, sweet and crunchy.
1/2 cup gochujang hot pepper paste#1
1/4 cup soy sauce
1/3 cup honey
2 tbsp rice wine vinegar
2 tbsp fresh squeezed lime juice
2 tbsp toasted sesame oil
1/4 cup butter, melted
4 cloves garlic, minced
1 tbsp ginger, peeled and grated
For the Brine: To a stockpot, add 1 gallon of water, salt, and sugar, and stir well. Bring to a boil then remove from the heat and stir in the lemon, garlic, thyme, and peppercorns. Cool to room temperature, then submerge the wings. Cover and refrigerate for 2 to 4 hours.
When ready to cook, set the temperature to 375℉ and preheat, with the lid closed for 15 minutes.
Remove the wings from the brine and dry them completely with paper towel. Discard brine.
Toss the wings with the olive oil coating them completely.
Place the wings directly onto the grill grate and cook to an internal temperature of 165℉, about 45 to 60 minutes.
For the Sauce: In a bowl, combine all the sauce ingredients and whisk until smooth. Heat over medium-heat until the sauce just comes to a simmer, then remove from heat and set aside.
Toss the cooked wings with 2/3 of the sauce, the green onions, peanuts, and sesame seeds.
Serve wings with fresh cilantro, lime wedges, and extra sauce for dipping. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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