Welcome to our blog post where we will be sharing a mouthwatering recipe for Korean Gochujang Wings! If you’re someone who loves the irresistible combination of spicy and sweet flavors, then this is the perfect recipe for you. Whether you’re hosting a party or simply looking to spice up your dinner menu, these delicious chicken wings are sure to impress. Get ready to learn how to master the art of making Gochujang Wings with our step-by-step instructions and helpful tips. Let’s dive into the world of Korean cuisine and discover the magic of these flavorful wings!

Introduction

Are you a fan of spicy, sweet, and sticky chicken wings? If so, we have a mouthwatering recipe for you – Korean Gochujang Wings! This video tutorial will guide you through the process of creating these incredible wings that are both smoky and delicious. Whether you are a BBQ enthusiast or just love experimenting with new flavors, this recipe is sure to impress. So, grab your apron, fire up the grill, and get ready to tantalize your taste buds!

Preparing the Wings for the Grill

Before we dive into the recipe, let’s talk about the key ingredients and equipment you’ll need. For this culinary adventure, you’ll require chicken wings, baking powder, white flour, Postal Barbecue CHICK’N Rub, and chili-infused olive oil.

1. Begin by cleaning the chicken wings and patting them dry with a paper towel.
2. In a large bowl, combine the baking powder, white flour, and Postal Barbecue CHICK’N Rub.
3. Toss the chicken wings in the flour mixture until they are evenly coated.
4. Place the coated wings on a wire rack and refrigerate them for at least 30 minutes. This will help the skin become crispy when grilled.

Smoking the Wings

Now that the wings are prepared, it’s time to infuse them with smoky goodness. For this step, you’ll need a Slow N Sear Kettle Grill or any grill capable of indirect cooking.

1. Set up your grill for indirect cooking by placing the charcoal on one side and leaving the other side empty.
2. Light the charcoal and let it burn until it turns into a white ash.
3. Add a handful of woodchips or chunks to the hot coals to create the smoky flavor.
4. Place the chicken wings on the empty side of the grill, away from direct heat.
5. Close the lid and let the wings smoke for approximately 45 minutes, or until they reach an internal temperature of 165°F (74°C).
6. At this point, the wings should have a beautiful smoky aroma and a golden-brown color.

Making the Gochujang Sauce

While the wings are smoking, you can prepare the star of the show – the gochujang sauce. Here’s what you’ll need: gochujang paste, soy sauce, rice vinegar, honey, garlic, and ginger.

1. In a small saucepan, combine the gochujang paste, soy sauce, rice vinegar, honey, minced garlic, and grated ginger.
2. Place the saucepan over medium heat and stir the mixture thoroughly until well combined.
3. Bring the sauce to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
4. Remove the sauce from the heat and set it aside for later use.

Final Result and Taste Test

Once the wings have finished smoking, it’s time to bring it all together. Remove the wings from the grill and place them in a large bowl.

1. Pour the gochujang sauce over the smoked wings, ensuring each wing is coated evenly.
2. Gently toss the wings in the sauce, making sure they are well-covered.
3. Now is the moment of truth – take a bite and savor the explosion of flavors on your palate.

The combination of the smoky wings and the spicy yet sweet gochujang sauce will leave you craving for more. Whether you’re hosting a barbecue party or simply treating yourself to a delicious meal, these Korean Gochujang Wings will impress even the most discerning taste buds.

Disclaimer and Links

Before wrapping up the video, the cook includes a disclaimer about affiliate links and provides links to purchase Postal Barbecue rubs and accessories. This is an excellent opportunity to support the channel and enhance your barbecue experience with high-quality products.

Conclusion

In conclusion, learning how to make Korean Gochujang Wings is a culinary adventure worth embarking on. From preparing the wings for the grill to smoking them to perfection and finally coating them in that irresistible gochujang sauce, this recipe offers a symphony of flavors that will satisfy your cravings. So, fire up the grill, gather your ingredients, and get ready to indulge in a wonderful gastronomic experience.

FAQs

1. Can I make this recipe without a grill?

   • While the grill adds a smoky flavor to the wings, you can also bake or air-fry them for a delicious alternative.

2. What can I substitute for gochujang paste?

   • If you can’t find gochujang paste, you can try using a mixture of hot sauce and miso paste for a similar flavor profile.

3. Can I make the wings less spicy?

   • Absolutely! Adjust the amount of gochujang paste according to your preference for spiciness.

4. How should I store the leftover wings?

   • Store any leftover wings in an airtight container in the refrigerator for up to three days.

5. Can I use boneless chicken for this recipe?

   • Yes, boneless chicken thighs or drumsticks can be used instead of chicken wings for a variation in cuts.

Remember to follow the recipe step-by-step and don’t be afraid to experiment with different flavors and techniques. With practice, you’ll be able to master the art of making Korean Gochujang Wings. So, grab your apron and get ready to impress your friends and family with this delectable dish!