Barbecued Chicken Wings, Korean Style

• 8 large chicken wings
• 2 tablespoons Korean or Chinese hot bean paste
• 4 tablespoons dry white wine
• 1 clove garlic, crushed
• 1 chopped scallion, green part included
• 1 teaspoon sugar
• 1 teaspoon salt

1. Cut each wing at the joints into three sections.
2. Discard the tip or save it for stock.
3. Cut the meat loose from the end of each of the remaining sections.
4. Pull the meat over the bones, turning it inside out at the other end.
5. For the sections with two bones, remove the smaller one.
6. The bones will serve as handles.
7. Mix the remaining ingredients and marinate the chicken in the sauce for two hours.
8. You may, when they are marinated, cut the bone handles to a length of 2 inches.
9. Use shears or a cleaver, and construct aluminum-foil tips for them.
10. Grill the wings over charcoal or in the broiler for no longer than 15 minutes.
11. Serve warm, accompanied by Champagne.

chicken, korean, white wine, clove garlic, scallion, sugar, salt

Taken from cooking.nytimes.com/recipes/1938 (may not work)