Recipe rē•spin: Gochujang Grilled Chicken Wings

With a fresh buttermilk ranch dipping sauce.

By: rē•spin
Recipe rē•spin: Gochujang Grilled Chicken Wings

This Memorial Day, rē-think the traditional hot dogs, hamburgers, and shish kebabs, and rē•spin your menu with something new, like our gochujang grilled chicken wings. Marinated in a combination of greek yogurt and gochujang (a red chili paste), these wings marry together tangy, spicy, and sweet for an undeniably tender chicken wing. Served with a side of fresh and herby buttermilk ranch dipping sauce, this will make the perfect appetizer for your holiday weekend get-together.

Buttermilk Ranch Dipping Sauce

  • 1/2 cup mayo (Dukes Mayo) 
  • 1/4 cup sour cream
  • Two tablespoons or so of buttermilk 
  • Two tablespoons flat-leaf parsley, chopped
  • Three tablespoons of chopped chives
  • One tablespoon of chopped dill
  • 1/2 lemon, juiced
  • One garlic clove, zested
  • kosher salt & fresh cracked black pepper
  • Directions: combine all ingredients in a bowl and sit an hour in the fridge to deepen the flavor! 

Gochujang Grilled Chicken Wings

  • 1 lb chicken wings  
  • ½ cup greek yogurt (full fat)
  • ½ cup gochujang paste (I used Not Your Mother’s Gochujang) 
  • 1-2 tablespoons Fly By Jing Mala Spice Mix or any Chinese Five Spice Seasoning 
  • One teaspoon of kosher salt 
  • ½ teaspoon black pepper 
  • One teaspoon of garlic powder

Method of Preparation: 

  • Add the salt & Fly By Jing Mala Spice to the chicken and toss to combine. 
  • Add the greek yogurt & gochujang paste and toss all to combine, making sure the chicken wings are completely submerged in the marinade. Let it marinate for at least 24 hours. 
  • Prepare your grill properly and spray with a non-stick spray. Add the chicken wings and let them cook for 4 minutes on each side until they get a nice char. They may take a little longer, depending on your grill. 

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