Grilled Wings, Gochujang-Maple Glaze

Method

1. Toss the wings with the oil, salt and pepper and let them sit at room temperature for 30 minutes while you set up the grill.
2. Build a two-zone fire: coals banked on one side of a charcoal grill, or only one side of a gas grill lit, aiming for about 400°F on the cool side.
3. Simmer the gochujang, maple syrup, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-low heat for 3 minutes, until it coats the back of a spoon.
4. Lay the wings skin-side up on the cool side, cover, and cook 25 minutes, turning once, until the skin is tight and the fat has started to render.
5. Move the wings over direct heat and grill 8 to 10 minutes, turning every couple of minutes, until the skin is blistered and browned and a drumette reads 185°F. Keep the lid off, and if flames flare, slide the wings back to the cool side.
6. Brush on the glaze, turn, and brush again, leaving the wings over direct heat about 2 minutes total, until tacky with a few dark spots. Pile on a platter, toss with any leftover glaze and scatter the scallions.
7. No grill? Air-fry the oiled, seasoned wings in batches at 400°F for 22 to 25 minutes, shaking twice, then toss them in the warm glaze.