GOCHUJANG CHICKEN WINGS

SERVES: 6
COOKING TIME: 30 MIN

Infused with the bold flavours of Korean gochujang paste, sweet chilli, and a hint of maple syrup, these wings offer a tantalising mix of sweet, spicy, and savoury notes.

INGREDIENTS

MAIN

  • 450g chicken wings
  • ½ tablespoon braai spice
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • ½ tablespoon garlic

GOCHUJANG SAUCE

  • 2 tablespoons gochujang paste
  • 1 tablespoon maple syrup
  • 2 teaspoons pickled ginger juice
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons spring onions, sliced
  • 1 tablespoon soy sauce
  • 2 tablespoons sweet chilli
  • 2 teaspoons toasted sesame seeds
  • 1 tablespoon water

INSTRUCTIONS

  1. Stabilise your Kamado Joe at 200˚C.
  2. Set your grill up for a semi-indirect cook, meaning, install one half-moon deflector shield and leave the other side open.
  3. Next, install your grill grates at the highest portion of the Divide and Conquer system.
  4. Season your wings with braai spice, salt, pepper and garlic.
  1. Place the wings on the grill grate over the deflector shield with the thickest portion of the wing closest to and facing the heat. Allow to cook for 25 minutes.
  1. Transfer the wings to the direct side to finish up to get the wings to the internal temp of 80˚C.
  2. Prepare the gochujang glaze by combining and whipping together all gochujang ingredients in a bowl.
  1. Once you are happy with the crispness on the chicken wings, coat the wings with the gochujang glaze over the flame.
  1. Transfer to the presentation plate and garnish with scallion and sesame seeds, and enjoy!