Edward Lee is a former Top Chef and Iron Chef contestant, Louisville restaurateur and Korean-food expert. Born in Brooklyn and raised by Korean immigrants, he spent time working in book publishing and running the acclaimed restaurant Clay before moving to Louisville to immerse himself in the culinary traditions of the South — which he has since married with his East Asian heritage. One of these remarkably delicious mashups is this recipe for Korean chicken wings, which are slow-roasted (or smoked) and lacquered with a sauce built around Korea’s wonderful fermented chili paste, gochujang. And to make it even more Southern to the core, he includes a classic Alabama white barbecue sauce for dipping. What a crucial move.