Korean BBQ Wings

Brining wings adds a wonderful depth - plan ahead and enjoy.
14 whole wings, about 3 lbs

Brine:
4 cups water
1/4 cup Kosher salt
1/3 cup sugar - I used brown Turbinado sugar

1 tsp red pepper flakes
4 cloves garlic
palmful mint

Gochujang Sauce:
1 Tbsp gochujang chili paste
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
1/4 cup water
1 tsp sesame oil
1 Tbsp sugar
1 Tbsp molasses

fresh mint leaves and toasted sesame seeds for garnish

Mix brine ingredients in a large bowl. Pulse garlic, pepper and mint in small food processor until minced. Add to brine. Add wings to brine and cover well. Allow to marinate in the refrigerator at least 24 hours.  Whisk together the gochujang sauce.

When ready to cook, remove wings from brine onto a rack on a rimmed baking sheet.

Heat grill to high. When hot, turn right side of grill off. Lay wings on right side of and cover grill. Cook for about 15 minutes.

Now turn on right side of grill to medium and flip wings. Grill wings for about another 10-15 minutes, until cooked through.

Pour gochujang sauce into a large bowl and toss the wings to coat with the sauce.

Place wings on a serving platter and garnish with mint leaves and toasted sesame seeds.

Makes 14 whole wings.