Korean hot wings and seasoning session

[Mr.CPHo]

Brined in kosher salt and crushed red pepper flakes for 4 hours, patted dry on a rack, dredged in flour, and smoked with KBB and hickory for about 40 minutes using an SnS basket.  While those cooked, I made a wing sauce inside.  I used apple cider vinegar, Korean pepper flakes, honey, soy, white pepper, minced garlic, and gojuchang paste; the sauce will thicken as it cools.  Once the wings were nice and crispy, I immediately tossed together with the sauce.  So delicious.  Sweet, savory, spicy, crunchy, juicy and sticky!

Thanks for looking. 


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[Mr.CPHo]

You may’ve noticed the wok in the previous pictures.  This morning after making breakfast, I seasoned the griddle, a large lodge pan, and then started seasoning the wok which took a really long time, but was worth the effort.  Here’s a “before” picture first.

[Travis]

Always love seeing your cooks man! You always have something unique going on.
Nice job on the wok too. I didn’t realize they needed seasoned? Dumb question, but why?


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[kettlebb]

Those wings look amazing!


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[Schaefd2]

That is a wicked cool setup and I’m instantly hungry!!


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[Foster Dahlet]

the wings look fantastic

[Mike in Roseville]

I think "F*ckin' gangsta'" is a culinary term...right?

Well...It should be...

Great job, Charlie!

[Firemunkee]

Those wings🤤🤤🤤

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[HoosierKettle]

The flavors you had going on sound incredible. Looks great too.


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[addicted-to-smoke]

... Nice job on the wok too. I didn’t realize they needed seasoned? Dumb question, but why?

Looks like carbon steel. That needs seasoning similar to cast iron.

[addicted-to-smoke]

Charlie, you didn’t use your WOK STATION?

[Davescprktl]

Great cook!  Always enjoy your your recipes.