Grilled Korean Chicken Wings

• 1/4 cup Gochujang • 1/4 cup Soy Sauce • 1 head garlic, roasted & smashed into a paste • 2 tablespoons lemon juice • 2 teaspoons toasted sesame oil • 3 tablespoons brown sugar • 1 inch piece grated fresh ginger • 2 teaspoons sambal oelek or sriracha (or more for heat if you like) • 3 pounds chicken wings

Recipe & Photo by Paul Muehlberg/Contributing Writer

These sweet and spicy grilled barbecue wings have a crispy outside and a juicy inside. Grilling them on a gas or charcoal grill adds a smoky flavor, but you can also make them in the oven. Just place the wings in a 425-degree oven on the middle rack for 20-30 minutes then broil until brown, caramelized and crispy!

In a large heat-proof mixing bowl, add the gochujang, soy sauce, garlic paste, lemon juice, sesame oil, sugar ginger and hot sauce. Whisk until well combined. Prepare grill for direct/ indirect heat. Place room temperature chicken wings on indirect side of grill. Close grill lid and grill 10 minutes, checking occasionally for any flareups. Turn wings and continue grilling for approximately 10 minutes.

When the wings are fully cooked, transfer them to the bowl with the gochujang sauce and toss to fully coat. Transfer wings to the direct heat side of the grill. Grill Prep time: 10 minutes Cook time: 18-25 minutes for approximately 2-3 minutes turning occasionally until evenly charred and cooked Servings: 4 through and crispy. Transfer wings to a serving bowl and top with green onions and toasted sesame seeds. Serve with your choice of steamed rice and cold crisp vegetables such as sweet peppers and cucumber.