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other than the sesame seeds I toasted in a sautee pan the ingredients were straight from the fridge. Quick and easy. I use a Melindas XXXX habanero sauce, and Shark Sririacha.
not gonna start a new thread, but I have some wings on the bottom rack of the WSM right now. gonna do these 2-ways, some of the leftover Korean sauced, and some plain(for my daughter).
Cut the wings into drummies & wings, tossed some of my rub on, and tossed them in the WSM, Ill let them go about 1.45 hours then finish them on the kettle then sauce.
prepped:
on the bottom rack:
more pics shortly, i love these korean style wings. sweet n' hot
no problem, if you have any questions let me know. I just dont enjoy "buffalo style wings after using this korean variety. just so many levels of flavor and heat.
I made a batch two weekends ago. I had some sauce left over and i thougt "this is way to good to throw away" so I kept it and made another batch last weekend. I think it was even better because all the flavors really got a chance to meld. One thing though, I would leave the sesame seeds out if you are making a batch to store and just add them when you sauce the wings.
Props to you Jim for coming up with this. I don't think I'll ever eat wings out at a restaurant again.