Tuesday, July 3, 2018

Korean Wings #KitchenMatrixCookingProject

These wings are sure to be a hit at your next backyard get together.  Slow grilled and then tossed in Asian flavors and seared golden brown they are the epitome of what wings should be.

My friends, Cam of Culinary Adventures with Camilla, and Karen of Karen's Kitchen Stories, and I are still working our way through the Kitchen Matrix Cookbook by Mark Bittman.

You are welcome to join us.  You don't need the cookbook.  Many of Bittman's recipes can be found on line at this website.  We post each Tuesday and this months themes are:

  • Wings for today
  • Gazpacho for 7/10
  • Hard Boiled Eggs for 7/17
  • Watermelon for 7/24
  • Cocktails for 7/31
Just go to the website above, punch in the topic and peruse any recipes from Bittman for inspiration, then make your own creation or follow one of his recipes and join us by linking in to the account found by our recipes.

Let me share with you what the others made this week so you can see what I'm talking about.

See that little blue box that says add your link.  Go ahead and click on it, there will be directions to help you along the way.  Alternately, you can join our Facebook page and get the code directly from Cam.

Okay, enough with the housekeeping, on to the recipe.  I really liked that Bittman suggested grilling the wings.  He suggested first grilling them using indirect heat until the fat was rendered and they were cooked through.  This took quite a while on my gas grill.  We weren't in any hurry but for planning purposes, I would allow 30-40 minutes for this portion of the recipe.

Once that portion is complete you toss them in the sauce of your choice.  I adapted Bittman's recipe for Korean Style Wings but used much less heat than called for as my husband is spice sensitive.

Once they are tossed in the sauce, you put them back on the grill over direct heat until they are golden, caramelized and crispy.  This doesn't take but a few minutes.  

I served mine up with a Chiaretto wine from Italy.  I will be sharing more about that on Saturday with our ItalianFTW group.

Making wings on the grill in this manner had great results.  I have also made wonderful wings in the oven, like these Cherry Chipotle Glazed Wings  and these that I named after my daughter calling them Ting's Wings.  

What are your favorite flavors for wings?

#kitchenmatrixcookingproject, #chicken, #appetizers, #wings, #asian, #grilling,
Appetizers, Grilling, Wings, Asian, Korean, Chicken
Asian, Fusion, Grilling, Appetizers
Yield: 16 piecesPin it

Korean Wings

prep time: 10 minscook time: 35 minstotal time: 45 mins
These wings are sure to be a hit at your next backyard get together. Slow grilled and then tossed in Asian flavors and seared golden brown they are the epitome of what wings should be.


8 chicken wings
1 T. olive oil
1/4 c. soy sauce
2 T. siracha
2 T. rice wine vinegar
2 T. honey
1 T. sesame oil
2 T. minced garlic
2 t. ginger paste


Separate the wings into 3 pieces at the joints, reserve tips for stock or discard.  Toss the remaining pieces with the olive oil.

Heat a gas grill to high heat on one side.  Place the wings on the side of the grill on which the burners are not lit.  Close the lid and let cook for 30 minutes, turning every 10 minutes, until the fat is rendered and the wings are cooked through.

Meanwhile whisk together the soy sauce, siracha, honey, sesame oil, garlic and ginger in a large bowl.  When the wings are cooked through, remove them from the grill into the bowl and toss to coat.

Place the wings back onto the grill over the burners that are lit and cook, turning frequently until browned, caramelized and crispy.


This recipe inspired by The Kitchen Matrix Cookbook
Created using The Recipes Generator


  1. These were my favorite! Everyone else loved the miso version.

    1. I thought these were delicious. I'll have to try the miso version now.

  2. The Korean wings are next on my list! Great wine pairing too =)


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