Ingredients: - 4 lbs chicken wings, broken down into drumettes and flats - 1/3 cup Gochujang - 1/4 cup brown sugar - 1/4 cup soy sauce - 2 tablespoons water - 1 tablespoon sesame oil - 1 tablespoon rice wine vinegar - 4 cloves garlic, minced - 1 1/2 tablespoons fresh ginger, minced - 1 teaspoon kosher salt - 1 teaspoon black pepper - Garnish: sesame seeds, sliced green onion Steps: 1. Add chicken wings to a large Ziploc bag. 2. In a small bowl, whisk together Gochujang, brown sugar, soy sauce, water, sesame oil, rice wine vinegar, garlic, ginger, salt, and pepper. Pour the marinade into the bag with the wings, seal it, and refrigerate for at least 1 hour. 3. Preheat the grill to 400°F. Remove wings from the bag, reserving the marinade. 4. Grill the wings, flipping every 10 to 15 minutes, until the skin is crispy and they reach an internal temperature of 165°F, about 30 to 40 minutes. 5. While the wings cook, pour the reserved marinade into a small saucepan and bring to a boil. Cook for 1 to 2 minutes, stirring frequently. 6. Brush the cooked wings with the sauce, garnish with sesame seeds and green onion, and serve immediately.
