Step

• Step 1

  For the Brine: To a stockpot, add 1 gallon of water, salt, and sugar, and stir well. Bring to a boil then remove from the heat and stir in the lemon, garlic, thyme, and peppercorns. Cool to room temperature, then submerge the wings. Cover and refrigerate for 2 to 4 hours.

  Ingredients

  • 1 Gallon water

  • 1 Cup sea salt

  • 1/2 Cup sugar

  • 1  lemon, halved

  • 1 Head Garlic, halved

  • 4 Sprig thyme

  • 10  peppercorns

  • 3 Pound chicken wings

• Step 2

  When ready to cook, set the temperature to 375℉ and preheat, with the lid closed for 15 minutes.

• Step 3

  Remove the wings from the brine and dry them completely with paper towel. Discard brine.

• Step 4

  Toss the wings with the olive oil coating them completely.

  Ingredients

  • 3 Tablespoon olive oil

• Step 5

  Place the wings directly onto the grill grate and cook to an internal temperature of 165℉, about 45 to 60 minutes.

  375 ˚F / 191 ˚C

  165 ˚F / 74 ˚C

• Step 6

  For the Sauce: In a bowl, combine all the sauce ingredients and whisk until smooth. Heat over medium-heat until the sauce just comes to a simmer, then remove from heat and set aside.

  Ingredients

  • 1/2 Cup Gochujang Hot Pepper Paste #1

  • 1/4 Cup soy sauce

  • 1/3 Cup honey

  • 2 Tablespoon rice wine vinegar

  • 2 Tablespoon fresh squeezed lime juice

  • 2 Tablespoon toasted sesame oil

  • 1/4 Cup butter, melted

  • 4 Clove garlic, minced

  • 1 Tablespoon Ginger, Peeled & Grated

• Step 7

  Toss the cooked wings with 2/3 of the sauce.

• Step 8

  Serve wings with fresh cilantro, lime wedges, and extra sauce for dipping. Enjoy!