• Before You Start: Please note that I recommend a marinating time of 4 hours to overnight for this recipe. Now, gather all the ingredients.
• In a medium bowl, whisk all the marinade ingredients together: 1 cup soy sauce, 1 cup mirin, ½ cup sugar, 4 Tbsp gochujang (Korean chili paste), 8 cloves garlic (minced or pressed), 2 Tbsp toasted sesame oil, 1 Tbsp toasted white sesame seeds, 1 green onion/scallion (chopped), 1 Tbsp honey, and 1 apple (grated). Tip: You can prepare the marinade ahead of time and refrigerate it in a mason jar for up to 2 weeks.
  
• Put 3 lb chicken wings (flats/drumettes) and the marinade in a Ziploc bag or baking pan. Marinate the chicken for 4 hours to overnight.
  

To Grill Outdoors (method #1)

• Grill the chicken wings over indirect heat for 15–20 minutes (depending on the size of your wings), flipping every 5 minutes. Be careful not to burn the chicken.
  

To Bake in the Oven (method #2)

• If you want to use the oven, preheat it to 400ºF (200ºC). Place the chicken in a single layer on a wire rack on the baking sheet lined with aluminum foil (for easy cleaning later). Bake for 45 minutes (depending on the size of your chicken wings) until cooked through. Tip: The chicken is done cooking when its internal temperature reaches 165ºF (75ºC). If chicken is cooked through but not charred on top, then switch the oven setting to broil for 2–3 minutes.