WENTZELL Pete Rosenblatt

Executive Chef

Korean Bbq Chicken Wings

The Korean Wings on the Grill menu at LCCC have been popular this spring. In this recipe the wings are marinated, grilled and then tossed with sesame seeds, scallion and a sweet and spicy glaze. These easy to prepare wings can be prepped a day in advance and are sure to be a hit on game day or your next summer barbeque.

Wings: yields 6 portions

4 pounds fresh chicken wings, separated at the joint

2 tbs minced ginger

1 tbs minced garlic

¼ cup soy sauce

3 tbs vegetable oil

¼ cup sliced scallion

1 tbs black sesame seeds

Glaze:

2 tbs minced ginger

2 tbs minced garlic

1 tbs sriracha hot sauce

½ cup soy sauce

½ cup honey

3 tbs brown sugar

2 tbs white vinegar

1 ½ tbs sesame oil

Method:

1. Wings: In a large bowl combine the wings with 2 tbs ginger, 2 tbs garlic, ¼ cup soy sauce, and 3 tbs vegetable oil, toss evenly and marinate for at least 2 hours or up to overnight.

2. Glaze: In a small pot over medium heat, sweat ginger and garlic in sesame oil for 30 seconds, add remaining ingredients, reduce heat to low and simmer for 5 minutes. Reserve.

3. Grill wing over medium heat for approximately 5 to 7 minutes per side or until lightly charred, and cooked through. In a large bowl combine cooked wings with the glaze, ¼ cup scallion and 1 tbs black sesame seeds. Toss the wings evenly to coat and serve.