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Appetizers / Snacks

Sweet & Spicy Korean Chicken Wings

What’s a party without wings? So have no fear, we’ve got you covered. For these sweet and spicy Korean beauties, start by cooking the wings in a soy sauce mixture. Doing this not only imparts the first layer of flavor by allowing the soy mixture to penetrate into the meat, but it also cuts down on grilling time. What’s the benefit of that? Since the wings are already cooked, and you’re just looking to add some char and grilled flavor, you don’t risk burning the sweet, sticky sauce the wings are glazed in.

To make things easy on yourself, cook the wings in the soy mixture a day before serving. Then make the sauce and grill the wings as directed on party day.

Makes

10 servings

Total Time

45 minutes

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Ingredients

HEAT:

SIMMER:

Instructions

Heat 2 cups soy sauce, water, sugar, and wings in a pot over medium until a thermometer inserted near but not touching bones of wings registers 165°, stirring occasionally, 2025 minutes. Drain wings; discard liquid.

Simmer jelly, 2 Tbsp. soy sauce, gochugaru, garlic, vinegar, and sesame oil in a saucepan over medium heat for the sauce, whisking occasionally until slightly thickened, 23 minutes.

Preheat grill to medium. Brush grill grate with oil. Drain any residual liquid from wings.

Toss wings with half the sauce, then grill wings, covered, until charred, about 5 minutes total. Toss wings with remaining sauce and sprinkle with sesame seeds.

Nutritional Facts

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