3 lbs Chicken Wings (using Drumettes and Wingettes for this recipe)
1 tablespoon Korean Spice Blend (see ingredients below)
1 teaspoon Chili Powder
1 teaspoon Paprika
½ teaspoon Garlic Powder
½ teaspoon Crushed Red Pepper
3 each Scallions, white and light green parts minced, green parts sliced thin
1 tablespoon Grated Ginger
2 tablespoon Brown Sugar
1 tablespoon Cider Vinegar
1 tablespoon Soy Sauce
2 tablespoon Gochujang or Red Chili Paste
No nutrition information available
Toss wings and Korean spice blend in a large bowl until evenly distributed. To make the sauce, place minced scallions, ginger, brown sugar, cider vinegar, soy sauce and gochujang into an aluminum disposable pan (we used Cuisinart Aluminum Drip Trays), whisk until smooth and set aside.
Preheat your seasoned griddle to high heat. Add wings to griddle and cook until first sides are dark golden brown, about 5-7 minutes. Turn wings and repeat until all sides are well charred and crispy.
Move wings onto one side of the griddle and place the disposable pan with sauce to the middle. Add wings into pan and toss until evenly coated. Cook wings in pan until internal temperature in 160 degrees and sauce has darkened, thicken and has become sticky. This should take 12-15 minutes, tossing wings every 3 minutes.
Transfer wings to plater, sprinkle with scallion greens and serve immediately.