Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
This may or may not be germaine, but I add it because I believe it is. When I make a batch of Korean BBQ sauce for one application, like rotisserie chicken, I will usually make a double batch and use the excess to bag up packs of chicken wings in portions of six and put them right in the freezer. By the time they have frozen and thawed, they can go right on the grill and seem every bit as good as if they had marinated overnight.
HC
This may or may not be germaine to this, but I add it because I believe it is. When I make a batch of Korean BBQ sauce for one application, like rotisserie chicken, I will usually make a double batch and use the excess to bag up packs of chicken wings in portions of six and put them right in the freezer. By the time they have frozen and thawed, they can go right on the grill and seem every bit as good as if they had marinated overnight.
HC
