Grilled Korean and Knob Creek® Rye Whiskey BBQ-Style Wings
courtesy of Celebrity Chef Michael Symon
2 pounds chicken wings
Korean and Knob Creek Rye® Whiskey BBQ Sauce (recipe below)
Freshly ground black pepper
1/4 cup thinly sliced scallions
1/2 bunch cilantro, chopped
PLACE the chicken wings in a gallon-sized bag, and pour in half of the Korean and Knob Creek Rye® Whiskey BBQ sauce. Reserve the other half of the Korean and Knob Creek Rye® Whiskey BBQ sauce for later use. Make sure all of the wings are coated, and then refrigerate for up to 4 hours or overnight.
PREHEAT your grill to medium heat. Remove the wings from the marinade, and pat them dry. Discard the marinade. Lightly season the wings with salt and freshly ground black pepper. Drizzle the wings with a little bit of olive oil, and then place them on the grill.
COOK until nicely grill marked and cooked through, about 25 to 30 minutes. Throughout the last 10 minutes of the cooking process, brush the wings with the reserved Korean and Knob Creek Rye® Whiskey BBQ sauce.
REMOVE the wings from the grill, and pour them onto a platter. Sprinkle with the sliced scallions and chopped cilantro. Serve the remaining Korean and Knob Creek Rye® Whiskey BBQ sauce on the side.
Korean and Knob Creek® Rye Whiskey BBQ Sauce
1/4 cup Knob Creek Rye® Whiskey
2 tablespoons sambal (spicy Asian condiment)
6 tablespoons soy sauce
2 tablespoons honey
3 tablespoons rice wine vinegar
4 teaspoons fresh ginger
1/2 cup hoisin sauce
ADD all ingredients to a mixing bowl, and whisk together. Set aside.