Follow these steps for perfect results
Chicken wings
notched
Oyster sauce
Mentsuyu
Sake
Mirin
Gochujang
Garlic
grated
Cut notches into each side of the chicken wings to allow for better marinade penetration.
Place the chicken wings in a resealable bag.
Add oyster sauce, mentsuyu, sake (or Shaoxing wine), mirin, gochujang, and grated garlic to the bag with the wings.
Remove excess air from the bag and seal it tightly.
Massage the marinade into the chicken wings to ensure even coating.
Refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld.
Preheat grill to medium-high heat.
Place the marinated chicken wings on the grill.
Grill for 8-9 minutes, flipping occasionally to ensure even cooking.
If the surface of the wings starts to scorch, cover them with aluminum foil to prevent burning.
Remove from grill and serve hot with shiso leaves.
Expert advice for the best results
Marinate the wings overnight for maximum flavor.
Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
Serve with a side of kimchi or pickled radish.
Everything you need to know before you start
15 minutes
Can be marinated up to 24 hours in advance.
Arrange wings on a platter and garnish with sesame seeds and sliced green onions.
Serve with rice
Serve with a side of kimchi
Serve as an appetizer
Crisp and refreshing to balance the spice.
Slightly sweet to complement the spicy flavors.
Discover the story behind this recipe
Gochujang is a staple ingredient in Korean cuisine.
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