3-Ingredient Korean Grilled Chicken Wings with Spring onion

Ingredients for 3-Ingredient Korean Grilled Chicken Wings with Spring onion

• 900g chicken wings (flats and drumettes attached or separated)

• 1 tablespoon vegetable oil

• 1 teaspoon kosher salt, plus more

• 1/2 teaspoons freshly ground black pepper, plus more

• 80g gochujang (Korean hot pepper paste)

• 1 spring onion, thinly sliced on the bias

Pat wings very dry with paper towels. Toss wings, oil, 1 teaspoon salt, and 1/2 teaspoons pepper in a large bowl to coat.

Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 74°C, and skin is crisp and lightly charred, 5–10 minutes.

Meanwhile, whisk gochujang and 60ml hot water in a large bowl.

Transfer wings to bowl with gochujang and toss to coat. Transfer to a platter. Top with spring onions, season with salt and pepper, and serve immediately.

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