Sweet & Spicy Korean Chicken Wings

By lorik

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 (about 20 wings) Total time: 45 minutes

Ingredients

• HEAT:
• 2 2 2 cups low-sodium soy sauce
• 2 2 2 cups water
• 1 1 1 cup sugar
• 2 2 10 lb. party wings (about 10 each wingettes and drumettes)
• SIMMER:
• 1/3 1/3 1/3 cup apple jelly
• 2 2 2 Tbsp. low-sodium soy sauce
• 2 2 2 Tbsp. gochugaru
• 2 2 2 tsp. minced fresh garlic
• 2 2 2 tsp. rice vinegar
• 2 2 2 tsp. toasted sesame oil Sesame seeds

Details

Servings 20
Adapted from cuisineathome.com

Preparation

Step 1

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, 20–25 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, 2–3 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.

Per serving: 192 cal; 9g total fat (2g sat); 38mg chol; 530mg sodium; 18g carb (4g fiber, 9g total sugars); 13g protein