Barbecued Chicken Wings, Korean Style
- Total Time
- 2 hours 20 minutes
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Ingredients
- 8large chicken wings
- 2tablespoons Korean or Chinese hot bean paste
- 4tablespoons dry white wine
- 1clove garlic, crushed
- 1chopped scallion, green part included
- 1teaspoon sugar
- 1teaspoon salt
Nutritional analysis per serving (4 servings)
155 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 12 grams protein; 371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut each wing at the joints into three sections. Discard the tip or save it for stock. Cut the meat loose from the end of each of the remaining sections. Pull the meat over the bones, turning it inside out at the other end. For the sections with two bones, remove the smaller one. The bones will serve as handles.
- Step 2
Mix the remaining ingredients and marinate the chicken in the sauce for two hours. You may, when they are marinated, cut the bone handles to a length of 2 inches. Use shears or a cleaver, and construct aluminum-foil tips for them.
- Step 3
Grill the wings over charcoal or in the broiler for no longer than 15 minutes. Serve warm, accompanied by Champagne.
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