Kick up your next game day barbecue with Grilled Korean Barbecue Wings. Sweet, spicy, and irresistible, your friends will love snacking on these while watching the game.
1/2teaspoonB&B Texas Trinity Rub or your favorite rub
1cupcola
Korean Barbecue Glaze
1cupsoy sauce
3/4cupbrown sugar
1/4cuprice vinegar
3clovesgarlicminced
1 to 2teaspoonschili garlic sauceto taste
1 1/2teaspoonstoasted sesame oil
1 1/4teaspoonsfreshly grated ginger
1/2teaspoonB&B Texas Trinity Rub or your favorite rub
2tablespoonscornstarch(corn flour)
2tablespoonshoney
Garnish
1tablespoonsliced green onions(spring onions)
1 to 2teaspoonssesame seeds
Equipment
mesquite natural lump charcoal
Directions
Marinade
The night before, place the chicken drumettes in a large bowl. Add the garlic, toasted sesame oil, soy sauce, ginger, chili sauce, seasoning, and cola. Using your hands, work the marinade into the wings.
Transfer the marinade and chicken to a sealable bag, then allow to marinate in a chilled cooler for 12 to 24 hours.
Korean Barbeque Glaze
Light the charcoal and let burn until glowing hot.
Add the soy sauce, brown sugar, rice vinegar, garlic, chili garlic sauce, sesame oil, ginger, BBQ rub, and cornstarch into an oven-safe saucepan. Whisk to combine.
Place the saucepan on the grill over medium heat, and allow the mixture to come to a simmer. Whisk frequently, until the glaze becomes glossy and thickened. Remove from the heat.
Finish the glaze by whisking in the honey and allowing it to cool slightly.
Wings
Remove the chicken wing drumettes from the marinade, and pat dry with paper towels. Discard the remaining marinade.
Place the drumettes on the grill grate. Cook until well browned on all sides, turning occasionally, 25 to 30 minutes. Remove from the heat.
Add the chicken drumettes to a large steel bowl and toss with the Korean barbeque glaze. Turn the drumettes out onto a serving platter, and garnish with sesame seeds and chopped green onions.