Full of umami flavor and just the right amount of heat, these wings are a true crowd-pleaser. —INGRAIN, Summer 2018
RECIPE / Chef Bill Kim
I like to use smaller wings and/or drumettes because they are more tender than the monster-size ones you get at a lot of bars. Keep an eye on the wings while they are cooking, as they can char quickly because of the sugar in the marinade. If they start to brown too much, move them to a cooler part of the grill to finish cooking.
Makes 6 servings
¼ cup Magic Paste
½ cup Soy Balsamic Sauce
¼ cup hoisin sauce
½ cup thinly sliced green onions (white and green parts)
3 pounds chicken wings and drumettes
Korean chili flakes (optional)
Pairing These wings have a depth of flavor and a bit of heat. They pair perfectly with the light, bready malt character and clean noble hop flavor of a crisp and refreshing Summer Hours lager (Goose Island), a seasonal beer.
Magic paste, soy balsamic sauce, hoisin sauce, and green onions in a small bowl and mix well. Measure out ½ cup of the marinade and reserve for basting the wings. Place the chicken wings and drumettes in a large, shallow dish, pour remaining marinade on top, and turn wings and drumettes to coat evenly. Cover and refrigerate for 1 hour.
Grill for indirect cooking at medium-high heat. If using a charcoal grill, rake the coals to one side of the charcoal grate; if using a gas grill, turn off half of the burners. Place the wings and drumettes on the grill grate away from the heat, close the lid, and cook for 5 minutes. Flip the wings and drumettes over, baste them with some of the reserved marinade, close the lid, and cook for another 5 minutes. Flip the wings and drumettes over two more times, moving them directly over the fire, basting, and cooking for 5 minutes on each side. Sprinkle on some Korean chili flakes, if you like things a little spicier. Transfer the wings and drumettes to a platter and serve.