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Flavorful Korean Gochujang Grilled Chicken Wings

Korean gochujang grilled chicken wings - featured image
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These Korean gochujang grilled chicken wings are sticky, spicy, and sweet with a smoky char, perfect for BBQs and gatherings. The marinade is quick to make and uses simple ingredients for a bold, umami-packed flavor.

Ingredients

Scale
  • 2 pounds chicken wings, whole or split at the joint
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon freshly grated ginger (optional)
  • ½ teaspoon freshly ground black pepper
  • 2 stalks green onions, thinly sliced (for garnish)
  • 1 tablespoon sesame seeds (toasted, for garnish)

Instructions

  1. Rinse 2 pounds of chicken wings and pat dry thoroughly with paper towels.
  2. In a large mixing bowl, whisk together 3 tablespoons gochujang, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 3 minced garlic cloves, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, and ½ teaspoon black pepper until smooth and thick.
  3. Add the wings to the bowl and toss well to coat each piece fully. Cover with plastic wrap and refrigerate for at least 1 hour, ideally 4 hours or overnight.
  4. Preheat the grill. For charcoal, set up for indirect heat with coals to one side. For gas, heat to medium-high (around 400°F or 200°C). Lightly oil the grill grates.
  5. Arrange wings on the cooler side of the grill, skin side down. Cover and cook for 10 minutes, then flip and cook another 10 minutes.
  6. During the last 5 minutes, move wings over direct heat to get a crisp, charred finish, turning frequently to avoid burning.
  7. Optionally, brush wings with leftover marinade or fresh sauce during grilling to build sticky layers of flavor.
  8. Check that wings are golden-brown, slightly charred, and reach an internal temperature of 165°F (74°C).
  9. Transfer wings to a platter and garnish with sliced green onions and toasted sesame seeds. Serve hot.

Notes

Marinate wings for at least 1 hour, preferably overnight, for best flavor. Use indirect heat first to cook through, then finish over direct heat for crispiness. Oil grill grates to prevent sticking. Keep a spray bottle of water handy to control flare-ups caused by honey. Rest wings a few minutes before serving to let juices redistribute.

Nutrition

Keywords: Korean chicken wings, gochujang wings, grilled chicken wings, BBQ wings, spicy wings, Korean BBQ, easy chicken wings, summer cookout recipe

Find it online: https://blairrecipes.com/flavorful-korean-gochujang-grilled-chicken-wings-recipe-easy-and-perfect-for-bbq/