Grilled Korean Chicken Wings
“I combined my love for chicken wings and Korean food with this recipe. This is a classic chicken wing with some Korean flavors. I make them for parties, tailgates, anytime. They are easy to make, tasty and super flavorful. They are delicious.”
Ingredients
FOR THE WINGS:
- 2½ pounds chicken wings
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- ½ cup cornstarch (optional, helps with crispiness)
- Oil spray for the grill grates
FOR THE SAUCE:
- 6 tablespoons gochujang (Korean red chili paste)
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 2 teaspoon sesame oil
FOR GARNISH:
- Sesame seeds
- Sliced green onions
- Prep the wings:
Instructions
- Pat wings dry and trim as excess skin and fat. Toss with salt, pepper, garlic powder and cornstarch (optional). Let them sit for 15 minutes while the grill heats.
PREHEAT GRILL:
- Medium-high heat (around 375–400°F). Oil the grates to prevent sticking.
GRILL THE WINGS:
- Place wings on the grill, turning every 4–5 minutes, until cooked through (internal temperature 175°F), about 18–22 minutes.
MAKE THE SAUCE:
- While wings grill, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, garlic, and sesame oil in a small saucepan.
- Simmer 2–3 minutes, until thickened, will coat the back of a spoon.
TOSS & CHAR:
- In the last 2 minutes of grilling, brush sauce on the wings to caramelize slightly. Remove from grill, toss in remaining sauce.
GARNISH & SERVE:
- Sprinkle with sesame seeds and green onions, serve immediately.
Notes
Photo by Daniela Loera
