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.
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,