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Dennis the Prescott’s Smoked Korean-style wings feature the four elements of perfect wings: smoke, spice, sweetness and crunch.
1 Gallon water
1 Cup Sea salt
1/2 Cup Sugar
1 Large lemon, halved crosswise
1 Head garlic, halved crosswise
4 Sprig fresh thyme
10 Whole peppercorns
3 Pound chicken wings
2 Tablespoon Olive oil
1/2 Cup green onion, thinly sliced
2 Tablespoon toasted sesame seeds
Fresh cilantro, for serving
lime wedges, for serving
1/4 Cup Peanuts, crushed
1/2 Cup gochujang
1/4 Cup soy sauce
1/3 Cup honey
2 Tablespoon rice wine vinegar
2 Tablespoon lime juice
2 Tablespoon toasted sesame oil
1/4 Cup unsalted butter
4 Clove garlic cloves, minced
1 Tablespoon ginger, peeled and grated
1 Gallon water
1 Cup Sea salt
1/2 Cup Sugar
1 Large lemon, halved crosswise
1 Head garlic, halved crosswise
4 Sprig fresh thyme
10 Whole peppercorns
3 Pound chicken wings
: 375 ˚F
2 Tablespoon Olive oil
: 165 ˚F
1/2 Cup gochujang
1/4 Cup soy sauce
1/3 Cup honey
2 Tablespoon rice wine vinegar
2 Tablespoon lime juice
2 Tablespoon toasted sesame oil
1/4 Cup unsalted butter
4 Clove garlic cloves, minced
1 Tablespoon ginger, peeled and grated
1/2 Cup green onion, thinly sliced
2 Tablespoon toasted sesame seeds
Handful Fresh cilantro, for serving
As Needed lime wedges, for serving
1/4 Cup Peanuts, crushed