Smoky Korean Cowboy Wings

Brine:

• 3 Tablespoons Worcestershire
• 2 Tablespoons soy or smoked shoyu
• 2 Tablespoons rice wine vinegar or cider vinegar
• 1/2 cup mirin or shaoxing rice wine
• 3 garlic cloves, crushed
• 1 Tablespoon coarse black pepper
• 1 Tablespoon espresso powder
• 24 chicken leg drummers (about 3lbs.)
• Salt and pepper
• Cooking spray

Sauce:

• 2 Tablespoons butter
• 2 garlic cloves, grated or minced
• 1” piece of ginger, grated or minced
• 2 Tablespoons soy sauce or smoked shoyu
• 1/4 cup mirin or shaoxing rice wine
• 2 Tablespoons rice vinegar or cider vinegar
• 1/3 cup regular gochujang (not hot), preferred brand is Mother-in-Law’s
• 1 - 2 Tablespoons brown sugar, pourable variety
• 1 teaspoon espresso powder

To Serve:

• Chopped green onion to garnish
• Crispy hatch chiles to garnish, such as Fresh Gourmet brand

Preheat smoker to 325° F or oven to 450° F.

To brine: Mix the brine ingredients in a large baggie. Season the drummers with salt and pepper and add to the brine. Refrigerate for 3 hours or overnight. After brined, bring to room temperature and pat dry. Spray evenly with cooking spray.

If using a smoker: Place a wire rack over a baking sheet and arrange the drummers on the rack. Cook for about 75 minutes, or until the skin is tight and the chicken is cooked. If using the oven: roast for 30-45 minutes or until crisp and cooked through.

For the sauce, melt the butter in a pan over medium heat. Add the garlic and ginger, and swirl for a minute. Then add the soy, mirin, rice vinegar, gochujang, brown sugar, and, espresso powder. Stir to combine. Drop the heat to low and simmer to thicken for about 10-15 minutes. If needed, add 1 Tablespoon of water at a time until desired consistency.

Toss the drummers with sauce and top with green onion and crispy hatch chiles.