Korean Buffalo Wings with Kimchi Ranch

Ingredients

• 4-5 lb whole chicken wings
• Cattleman’s Grill California Tri-Tip Seasoning, fine ground

Korean Buffalo Sauce:

• 1/2 cup Gochujang fermented chile paste
• 1/4 cup Cattleman’s Grill Pit Fire Hot Sauce
• 2 tbsp rice vinegar
• 1 tsp fish sauce
• 1 tsp garlic, fine grated on microplane
• 1 tsp fresh ginger, fine grated on microplane
• 1 tsp cayenne powder
• 1/4 tsp celery seed
• 3/4 cup unsalted Butter

Kimchi Ranch:

• 1/2 cup kimchi
• 1/2 cup Kewpie mayo
• 1/2 cup sour cream
• 1/4 cup tbsp green onion, minced

Instructions

Season your whole wings with fine ground Cattleman’s Grill California Tri-Tip Seasoning and let sit on a wire rack for 30-45 minutes while you fire up the grill.

Fill two chimney starters full of lump charcoal and light in the burn grate of the Yoder Smokers Flat-Top Charcoal Grill. When the charcoal is burning red to the top, dump in one half of the grill.

To make the kimchi ranch, combine kimchi, sour cream and mayo in a blender/food processor and blend until smooth. Fold in minced green onion. Store in the refrigerator.

To make the Korean Buffalo Sauce, combine all ingredients in a small skillet. Bring to a simmer. Whisk occasionally, and simmer for about 5-10 minutes. Transfer to the refrigerator and let cool.

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Dab excess moisture from the surface of the wings using a paper towel (some seasoning will be removed as well).

Place the wings over the hot charcoal, grilling on both sides until lightly charred. Remove the wings from the grill when the internal temperature passes 175ºF. Remove from the grill. Place in a large mixing bowl.

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Whisk the cooled Korean Buffalo Sauce to bring it back together. Pour over the wings. Toss inside the bowl to coat the wings.

Serve the Korean Buffalo Wings topped with more sliced green onions and the Kimchi Ranch for dipping.