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Sticky Korean Chicken Wings

This recipe is a grill version of Korean fried chicken wings. It is a recipe for when you want to sit outside for a while in the summer because the wings will take 1 and 1/2 hours to cook properly. They will be just as crispy as fried but will be much lower in fat. For a crowd, the recipe can be multiplied.

12 chicken wings, wingtips removed

Salt and pepper, or Creole Seasoned Salt

1/2 cup white vinegar

Prepare the Honey-soy Glaze (recipe follows). Prepare the grill for low direct heat and season the wings with salt and pepper. Fill a spray bottle with the vinegar and 1 cup water. Grill the wings directly over the heat and turn them every 5 minutes. After turning each time spray with the vinegar-water mixture.

Continue cooking until the fat is rendered and the wings are brown and crispy (approximately 1 1/2 hours). Remove the wings to a platter and brush all sides with the honey-soy mixture.

Honey-soy Glaze

1/4 cup honey

1/4 cup soy sauce

2 cloves garlic, minced or pressed

1 tablespoon white wine

1 tablespoons sesame oil

Combine the first 4 ingredients (honey through wine) in a small pan and stir to thoroughly dissolve the honey. Set over medium heat and boil for 1 minute. Cool to room temperature and add the sesame oil. Stir thoroughly just before using,


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