Barbecued Chicken Wings, Korean Style

Ingredients

• 8 large chicken wings
• 2 tablespoons Korean or Chinese hot bean paste
• 4 tablespoons dry white wine
• 1 clove garlic, crushed
• 1 chopped scallion, green part included
• 1 teaspoon sugar
• 1 teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    279 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 23 grams protein; 141 milligrams cholesterol; 1014 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four appetizer servings

Preparation

1. Cut each wing at the joints into three sections. Discard the tip or save it for stock. Cut the meat loose from the end of each of the remaining sections. Pull the meat over the bones, turning it inside out at the other end. For the sections with two bones, remove the smaller one. The bones will serve as handles.
2. Mix the remaining ingredients and marinate the chicken in the sauce for two hours. You may, when they are marinated, cut the bone handles to a length of 2 inches. Use shears or a cleaver, and construct aluminum-foil tips for them.
3. Grill the wings over charcoal or in the broiler for no longer than 15 minutes. Serve warm, accompanied by Champagne.

2 hours 20 minutes