Free Recipe
Korean Gochujang Grilled Chicken Wings
Gochujang, garlic, and sesame oil create a deeply savory, sweet-spicy glaze that clings to crispy grilled wings, finished with toasted sesame seeds and scallions for a wing night with real Korean-inspired flavor.
Prep15 min
Cook25 min
Total40 min
ServingsServes 4 as an appetizer
DifficultyMedium
Rating★ 4.7
Why You'll Love This
- Deep, complex sweet-spicy flavor beyond typical wing sauces
- Crispy grilled skin without deep frying
- Great party appetizer with bold Korean-inspired taste
Ingredients
- 2 lbs chicken wings, split into flats and drumettes
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds, for garnish
- 2 scallions, thinly sliced, for garnish
Method
- Pat the wings dry with paper towels, then toss them in a large bowl with the baking powder and kosher salt until evenly coated.
- Refrigerate the wings uncovered for 20 to 30 minutes to help the skin dry out for better crisping on the grill.
- While the wings chill, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small saucepan.
- Warm the sauce over low heat for 2 to 3 minutes, stirring, just until the sugar dissolves and the mixture is glossy, then remove from heat and set aside.
- Set up the grill for two-zone cooking, with a hot direct side and a cooler indirect side, targeting about 400 degrees Fahrenheit on the direct side.
- Place the wings on the indirect side first, close the lid, and cook for 15 minutes to render fat gently.
- Move the wings to direct heat and grill for 8 to 10 minutes, turning every 2 to 3 minutes, until the skin is well browned and crisp.
- Confirm doneness by checking a few wings with an instant-read thermometer in the thickest part; they must read 165 degrees Fahrenheit.
- Transfer the hot wings to a large bowl, pour about three-quarters of the gochujang sauce over them, and toss until evenly coated and glossy.
- Arrange the wings on a platter, drizzle with the remaining sauce, and sprinkle with toasted sesame seeds and sliced scallions before serving.
Tips
- Gochujang burns easily because of its sugar content, so keep the wings moving on direct heat rather than leaving them in one spot for too long.
- Warming the sauce briefly before tossing helps it coat the wings more evenly and glossily than using it cold.
Nutrition (estimated per serving)
Calories: 360
Protein: 24g
Fat: 24g
Carbs: 12g
Fiber: 0g
Sodium: 820mg
