Chili Herb Honey Mustard Wings

I'll use any excuse to make chicken wings :-))  Honey mustard glaze presents beautifully against recently acquired Van Gogh's sunflower pot holders!
6 chicken wings, trimmed and halved

2 cups baby kale leaves
palmful cilantro leaves, coarsely chopped

Marinade:
1 Tbsp fish sauce
juice of 1 lime
1 Tbsp olive oil
2 cloves garlic, minced
1 tsp salt
1 tsp sugar
1 Tbsp fresh oregano leaves, minced
1/2 Tbsp fresh thyme leaves, minced
1 Tbsp favorite hot sauce, or to taste
1/2 tsp red pepper flakes

Honey Mustard Baste:
2 Tbsp honey
2 Tbsp Dijon mustard
1 Tbsp olive oil
1 Tbsp seasoned rice vinegar
1 tsp soy sauce

Whisk together the marinade ingredients in a small bowl.

In a medium bowl (or a zip lock bag), fold in the marinade and the wings.

Allow to marinate at least an hour.

Heat a grill to high. Place wings on grill and cook 3-4 minutes. Turn and cook another 3-4 minutes. Turn grill to low. Baste with sauce and turn wings. Cook another 3-5 minutes. Repeat 2-3 times, until wings are cooked through and browned nicely.

Place kale leaves on serving platter. Top with chicken wings. Sprinkle cilantro leaves over wings. 

Serves 2 as an appetizer.

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.