Grilled Sweet and Spicy Gochujang Chicken Wings with Creamy Cilantro Dipping Sauce

Stupid.  These are STUPID good.  Although they are not fried, they are still beyond tender and juicy thanks to that tangy buttermilk brine.  The smokey char flavor from the grill really shines through and pairs beautifully with the sweet and spicy sauce.  And that cilantro dipping sauce? Bruh.  It is so perfect to cool down your palate after that deliciously spicy wing.  I could eat these all day everyday.  Go ahead and make these for your new man so you can trick him into loving you.

Photography by Sophie Marie Creative

Ingredients

  • About 4 pounds chicken wings
  • 2 tablespoons white sesame seeds
  • 1/4 cup green onion; finely sliced
  • Canola or vegetable oil
  • Cilantro for garnish

Brine

  • 1 quart buttermilk; full fat
  • 1/2 tablespoon salt
  • 1 tablespoon sugar
  • 1/4 cup pickle juice or jarred capers in brine

Gochujang Sauce

  • 1/4 cup gochujang
  • 2-3 cloves garlic; minced
  • 1 tablespoon fresh ginger; minced
  • 1/4 cup low sodium soy sauce
  • 1/2 cup rice vinegar
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup honey

Cilantro Sauce

  • 1/4 cup mayonnaise; heaping
  • 1/4 cup milk (add more or less depending on how thick or thin you like it)
  • 2 tablespoons cilantro; finely chopped
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon garlic powder
  • Salt
  • Pepper

Method

  1. If the wings you bought are not already broken down, learn how to break them down yourself here.
  2. In a large bowl or ziplock bag, add in the brine ingredients and wings. Mix well then refrigerate for 8 hours or overnight (if using a bowl, cover tightly with plastic wrap before refrigerating).
  3. Remove the wings from the brine and thoroughly rinse with water to get all of the brine off of the wings.  Pat the wings as dry as you can get them with paper towels.  Place them on baking rack on a baking sheet so the wings do not sit in their own fat.  Put the wings in the oven and then turn it on to 425 degrees.  Bake for 40-50 minutes then remove from the oven.
  4. Add all of the gochujang sauce ingredients to a saucepan.  Heat over medium heat and whisk occasionally, allowing it to heat up and get thick.  Set aside.
  5. Whisk together all of the cilantro sauce ingredients.  Refrigerate until you serve.
  6. Heat a grill or grill pan over high heat.  Lightly brush the wings with canola oil then grill both sides for a couple of minutes or until beautifully charred.  Put the charred wings into a large mixing bowl and add in the sesame seeds and green onion.  Pour the sauce over the wings and toss to coat.  Add cilantro over the top for garnish if you so desire and serve with the chilled cilantro dipping sauce.

2 Comments Add yours

  1. Oh, I want this! Those are beautifully lacquered! 🙂

    Liked by 1 person

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