Cooking surfaces
BBQ Temperature
Main ingredient
Cook Type
Grill
Earlier this summer at Tom Kerridge’s Pub in the Park, I was given some Korean chicken by one of the other vendors, it was just amazing and a very welcome break from the food we had been cooking. I can clearly remember that taste sensation and so I had to try and work on re-creating it.
This recipe uses my Korean sauce on chicken wings but traditionally it’s applied to chunks of chicken. Either way it’s delicious and something you can try.
You’re going to need to buy a couple of ingredients you might not be able to get in your local supermarket but you can get them online, here are the links to buy them:
Ingredients
- 500g chicken wings
- 4 spring onions sliced finely
- 2 tsp toasted white sesame seeds
- 2 tbsp olive oil
- 1 tsp Maldon salt
For the sauce
- 1.5 tbsp Korean Chilli Paste – Gouchujang
- 1.5 tbsp Soybean Paste – Doenjang
- Juice of 1/2 lime
- 1 tbsp soft brown sugar
- 1 tbsp soy sauce
- 1.5 tbsp runny honey
- 2 tsp sesame oil
- 1 tbsp hot sauce (optional)
Method
- Mix all the sauce ingredients in a saucepan and bring to a slow bubble.
- Light your Egg and set it up to cook indirectly with the stainless steel grid and plate setter at 180°C
- Cut the chicken wings into two through the joint, I also remove the wing tip with a sharp knife.
- Drizzle the wings with a little oil and toss over some Maldon salt (just a pinch)
- Cook the chicken wings at 180°C-200°C, turning frequently until they start to crisp on the outside and the internal temp is above 74°C (165°F). I like to do this indirectly.
- Baste the wings with the sauce and turn a couple of times.
- Take the wings off the Egg and serve sprinkled with spring onions and white sesame seeds.
- Serve with a beer or two, Hite is the Korean beer available in my local Korean supermarket.
Notes
You can add garlic to the sauce but I’ll leave this to your personal taste.
Initially these won’t taste spicy but the heat will build the more you eat. They’re very moorish.
