CaseT
TVWBB Platinum Member
Fired up the 14.5 the other day. Vacuum marinated the wings for two days. Reserved the marinade and boiled it down for a glaze.
High temp, KBB and cherry.
Here's the marinade recipe, I made a double batch.
1/4 cup gochujang (I used Sambal Oelek)
2 tablespoons soy sauce
1 tablespoon rice wine vineger
3 tablespoons dark brown sugar
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame oil
ENJOY!!!!
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If you can't find gochujang (I have to order it on amazon) you can sub sambal oelek
High temp, KBB and cherry.
Here's the marinade recipe, I made a double batch.
1/4 cup gochujang (I used Sambal Oelek)
2 tablespoons soy sauce
1 tablespoon rice wine vineger
3 tablespoons dark brown sugar
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame oil
ENJOY!!!!
- - - Updated - - -
If you can't find gochujang (I have to order it on amazon) you can sub sambal oelek