Grilled Korean BBQ Sticky Wings
- For the Korean BBQ Sauce:
- ½ cup tamari or soy sauce
- ½ cup brown sugar
- 1 tablespoon rice vinegar
- ¼ cup gochujang sauce
- 2 tablespoons ginger, grated
- 2 cloves garlic, grated
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon black pepper
- ½ tablespoon cornstarch
- 1 tablespoon water
- For the wings:
- 2 pounds chicken wings
- Salt and pepper to taste
- ¼ cup scallions, sliced for garnish
To make the Korean BBQ Sauce: In a small pot, combine all ingredients except the cornstarch and water. Bring them to a simmer over medium heat for 10 minutes.
In a small bowl, whisk together the cornstarch and water to make a slurry.
Whisk the cornstarch slurry into the barbecue sauce, and boil it until it thickens, about 2 minutes.
Remove the barbecue sauce from the heat and transfer it to a canning jar or another heatproof container. Set aside.
Prepare grill to high heat.
To make the wings: Pat the chicken wings dry with a paper towel, and then season them lightly with salt and pepper.
Grill the wings until they’re slightly charred on all sides and the internal temperature has reached 165 º F on an instant-read thermometer, about 15-20 minutes.
Brush the wings with a little barbecue sauce and cook for another 1-2 minutes.
Remove the wings from grill to a large bowl, and toss them with more barbecue sauce.
Garnish the wings with fresh scallions and serve hot.