Grilled Korean-influenced Buldak Fire Chicken Wings Recipe :: The Meatwave

Ingredients

• For the Sauce
• 2 tablespoons vegetable oil
• 3 tablespoons finely minced garlic (about 9 medium cloves)
• 1 tablespoon finely minced fresh ginger (about 1-inch piece, peeled)
• 2 fresh red Thai chili peppers, minced
• 1 tablespoon freshly ground black pepper
• 1 cup Sprite
• 1/2 cup soy sauce
• 1/4 cup Korean sweet rice syrup
• 1/4 cup gochujang (Korean chili paste)
• 1/4 cup finely ground gochugaru (Korean chili powder)
• 2 tablespoons toasted sesame oil
• For the Wings
• 1 tablespoon baking powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon finely ground gochugaru (Korean chili powder)
• 1/2 teaspoon garlic powder
• 3 pounds chicken wings, cut into drumettes and flats
• 1 wood plank, soaked in water for at least 1 hour prior to use
• 3 ounces low-moisture mozzarella, grated
• 2 scallions, thinly sliced