BBQ Korean Wings



30 chicken wings (with skin)
2 tbsp gojuchang
¼ cup soy sauce
2 tbsp Supreme Garlic Paste
2 tbsp Rice Wine Vinegar
1 tbsp sesame oil
2 tsp Supreme Kashmiri Chilli Powder
⅓ cup ketchup
Salt to taste

Supreme Sesame Seeds
Sliced spring onions


In a bowl, mix together gojuchang, soy sauce, garlic paste, rice wine vinegar, sesame oil, Kashmiri chilli powder, ketchup and salt to taste. Add the wings to the marinade and mix well. Cover and marinate overnight in the fridge. Remove from the fridge 2 hours prior to grilling. Thread wings through a large metal skewer and cook on the grill of a preheated barbecue for 15 to 20 minutes, flipping and basting occasionally with remaining marinade, until skin is crisp and meat is cooked through. Garnish with sesame seeds and spring onions. Serve immediately.

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