EASY CRISPY SPICY KOREAN-STYLE GRILLED CHICKEN DRUMSTICKS/WINGS

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With Memorial Day here, the summer grilling season is on.

I prepared these super-tasty chicken drumsticks on the grill on Saturday for lunch.

Try these with cold beer or a sweeter white wine.

EASY CRISPY SPICY KOREAN-STYLE GRILLED CHICKEN DRUMSTICKS

(OR CHICKEN WINGS)

Ingredients:

1-2 lb chicken drumsticks (skin-on)  (4 drumsticks/pound)

½ diced white onion

3 tbsp minced ginger

2 tbsp minced garlic

1 chopped green chili

½ chopped bell pepper (use different colors to make more colorful)

½ cup Hoisin sauce

Juice of 1 lemon

Kosher salt

Fresh ground black pepper

1 tbsp smoked paprika

2 tbsp Vegetable oil

Method:

Wash the chicken in cold water and pat dry.

Make 3-4 gashes to the bone on each piece of chicken using a sharp knife

(this is for the marinade to penetrate)

Place the chicken in a large non-reactive bowl.

Add salt and pepper to taste.

Add 1 tbsp smoke paprika

Add juice of ½ lemon (1-2 tbsp)

Add 1 tbsp vegetable oil.

Mix well and set aside to marinate for 30 minutes to an hour (refrigerate if longer).

Prepare the Korean-style sauce, while the chicken is marinating.

In a small skillet or saucepan, heat 1 tbsp vegetable oil.

Add the chopped onions and stir fry for 2-3 minutes.

Add ginger and garlic and fry for 1 minute.

Add chopped green chili and fry for 1 minute.

Add bell pepper and fry for 3 minutes.

Add Hoisin sauce and juice of ½ lemon.

Stir well and simmer for 5 minutes until thick.

Set aside to cool.

Turn on grill with oiled grate, until 400-425*F.

Turn down the heat on half the grill.

Place the drumsticks skin side down on the hot side of the grill.

Turn the chicken after 5 minutes.

(You should see a nice char and the skin should be crispy).

Cook for 10-15 minutes, until lightly charred all over and crispy on the outside.

Move the drumsticks to the cooler side of the grill and cook for 10-15 minutes more.

The chicken is well done, when the internal temperature is 180-185*F or when the juices run clear if pierced with a sharp knife.

Dunk the chicken in the Korean-style sauce, making sure to coat well.

Serve warm with extra sauce on the side for dipping.

(IF YOU DON’T HAVE ACCESS TO A GRILL, YOU CAN BAKE IN AN OVEN AT 425*F FOR 45 MINUTES, MAKE SURE TO TURN HALFWAY THROUGH).

(YOU CAN USE WINGS INSTEAD, JUST COOK FOR A LESSER TIME – 15-20 MINUTES ON THE GRILL, 30 MINUTES IN THE OVEN).