Gochujang Chicken Wings

1 1/2 pounds chicken wings
kosher salt
2 tablespoons gochujang
2 tablespoons maple syrup
2 tablespoons rice vinegar
1 tablespoon miso paste
1 tablespoon neutral cooking oil like rice bran, canola, or grapeseed
1 teaspoon sesame oil
handful of scallions and/or cilantro, chopped
1 tablespoon sesame seeds, as garnish

1. Preheat grill on medium heat.
2. Season chicken wings with a generous sprinkling of kosher salt.
3. Once your grill is preheated, lightly oil the top rack of your bbq with Broil King’s Basting Brush. Cook wings for 15-20 minutes, until internal temperature reaches 160°F.
4. Meanwhile, combine gochujang, maple syrup, rice vinegar, miso paste, cooking oil, and sesame oil in a mixing bowl.
5. Crank up the heat on your grill to high and lightly brush the main grid with oil. Transfer the chicken wings onto the main grid and char chicken wings until crispy and golden brown, another 3-5 minutes.
6. In another mixing bowl, toss chicken wings with about ¼ cup of wing sauce. If they are seasoned to your liking, reserve the rest of the sauce in your freezer for up to 3 months. If not, add more sauce. Add herbs and sesame seeds. Toss again and serve immediately.