Korean style chicken wings are some of my favorite, typically deep fried twice so they are extra crunchy with a sweet and hot sauce.
I do this smoked then grilled recipe that I love, and these are my favorite wings. Light dusting of my rub, then tossed on the WSM for about 2 hours. Then finished on the Weber kettle to crisp the skin.
Tossed with homemade korean wing sauce(serrano peppers, habanero hot sauce, shark sriracha, ginger, ketchup, blak pepper, toasted sesame seeds.
Crunchy, smokey, sweet, and then hot.. as he Ken "the hawk" Harrelson would say.... "Mercy....!"
cut and rubbed:
on the WSM:
done:
sauced:
tossed:
made for a nice mid White Sox game snack.
thanks for looking
I do this smoked then grilled recipe that I love, and these are my favorite wings. Light dusting of my rub, then tossed on the WSM for about 2 hours. Then finished on the Weber kettle to crisp the skin.
Tossed with homemade korean wing sauce(serrano peppers, habanero hot sauce, shark sriracha, ginger, ketchup, blak pepper, toasted sesame seeds.
Crunchy, smokey, sweet, and then hot.. as he Ken "the hawk" Harrelson would say.... "Mercy....!"
cut and rubbed:
on the WSM:
done:
sauced:
tossed:
made for a nice mid White Sox game snack.
thanks for looking
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