Korean Inspired Grilled Chicken Wings

Make this marinade on a weekend when you have some time - it's quick and easy to make but letting the flavours steep maximizes the sweet savory complexities of this popular dish. We've used Chicken in the video but turkey wings and drummettes are incredibly economical and perfect for summer grilling.

Ingredients:
1 Granny Smith apple, sliced
1 medium onion, sliced
2 pieces (1 inch) gingerroot, sliced
6 cloves garlic, smashed
15 black peppercorns
2 cups soy sauce
1 cup brown sugar
1/2 cup sake*
1/2 cup Mirin* (Japanese cooking wine)
3 lbs Chicken Wings

Method:

In saucepan, combine apple, onion, ginger, garlic, peppercorns, soy sauce, brown sugar, sake and mirin; bring to a boil. Reduce heat and simmer until marinade is reduced by about half, about 45 minutes. Let cool.

Cover and refrigerate for 12 hours and up to one day; strain marinade through a fine sieve and discard the remains. Keep marinade refrigerated in an airtight container for up to two weeks.

In re-sealable container, combine chicken pieces with 1 cup (250 mL) of the marinade. Reserve remaining marinade. Seal bag and turn to completely coat chicken. Marinate in refrigerator for at least 4 hours and up to 48 hours, turning occasionally.

Grill chicken pieces over medium heat for 15 minutes, turning often. Transfer turkey pieces to indirect heat, for another 15-20 minutes.
• Meanwhile, in saucepan, bring reserved marinade to boil over medium high heat and let reduce until slightly thickened, about 10 minutes. Use marinade to baste chicken during the last 15 minutes of cooking.
• Makes 4 to 6 servings.

Source: Homegrown Ontario (www.homegrownontario.ca)

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