Grilled Gochujang Chicken Wings
Try an easy blend of American and Korean flavors to bring this classic bang up to date. Hellmann’s Real Mayonnaise combined with Korean gochujang paste transforms this traditional year-round American staple.
Appetizer/Shareable
Main Course
Ingredients per serving
Prepare the Chicken Wings
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Chicken wings 7.0 lb
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Gochujang paste 2.0 Tbsp
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Chilli flakes 1.0 tsp
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Lime, zested and juiced 1.0 each
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Soy sauce 0.25 cup
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Garlic 3.0 cloves
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inch Ginger, grated 0.25 n/a
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Onion, chopped 2.0 Tbsp
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Brown sugar 2.0 tsp
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Salt and Pepper, to taste
Prepare the Ranch Dip
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Sour cream 0.25 cup
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Buttermilk 0.25 cup
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White wine vinegar 1.0 Tbsp
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Lemon juice
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Worcestershire sauce 1.0 tsp
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Parsley, chopped
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Chives, chopped
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Garlic pressed 2.0 cloves
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Mustard 1.0 tsp
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Brown sugar
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Salt and Pepper, to taste
Prepare the Ginger Lime Dip
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Ginger, minced 1.0 tsp
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Lime juice 1.5 tsp
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Lime zest 0.5 tsp
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Sugar
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Chilli flakes
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Salt and Pepper, to taste
Prepare the Cheddar Dip
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Cheddar Cheese, shredded 0.75 cup
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Garlic, pressed 1.0 tsp
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Lime juice 1.5 Tbsp
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Dijon mustard 1.0 tsp
Prepare Dish with Slides and Garnishes
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Sweet corn, grilled
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Orange Tomatos
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Watercress
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Sesame seeds, toasted
Preparation
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Prepare the Chicken Wings
- To prepare the marinade, combine all the ingredients with the Hellmann’s Real Mayonnaise in a mixer and blend until smooth.
- Add the chicken wings, cover and marinate overnight in the chiller.
- Grease and preheat the grill.
- Brush the chicken wings with the marinade, before grilling until cooked through.
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Prepare the Ranch Dip
- Mix together the ingredients for the ranch dip.
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Prepare the Ginger Lime Dip
- Mix together the ingredients for the ginger lime dip.
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Prepare the Cheddar Dip
- Mix together the ingredients for the cheddar dip.
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Prepare Dish with Slides and Garnishes
- Serve the grilled chicken with a green garnish of fresh watercress, the trio of dips and a selection of sides.
