Recipe by Bill Kim
Start to Finish: 45 minutes (plus 1 hour for marinating)
1/2 cup Soy-Balsamic Sauce
1/2 cup thinly sliced scallions
1/4 cup hoisin sauce
1/4 cup Magic Paste
3 lb. chicken wings, separated into flats and drumettes
Gochugaru (Korean-style red pepper), optional
1. In a large bowl, whisk the Soy-Balsamic Sauce, scallions, hoisin, and Magic Paste. Set 1/2 cup sauce aside in a small bowl for basting the wings. Add the wings to the large bowl. Toss until coated. Cover the wings and reserved sauce separately; refrigerate for 1 hour.
2. Prepare the grill for medium heat. If using charcoal, when the coals are gray, pile them on 1 side of the grill. If using a gas grill, light 1 part of the grill and leave the other unlit.
3. Place the wings on the cooler side of the grill in a single layer, spacing them evenly apart. Close the grill and cook for 5 minutes. Turn the wings over; baste with the reserved sauce. Close the grill and cook for 5 minutes more. Transfer the wings to the hot side of the grill; baste with some of the sauce. Cook, turning once or twice, until cooked through, 10 to 20 minutes more; move the wings to the cooler side of the grill if the skin begins to burn. Top with gochugaru for a little more heat, if desired.