Grilled Korean BBQ Chicken Wings

by

Grilled Korean BBQ Chicken Wings

Tender, juicy, and irresistibly flavorful—these Grilled Korean BBQ Chicken Wings are the ultimate crowd-pleasing appetizer. Coated in a sweet-and-spicy gochujang sauce and slowly grilled over indirect heat, these wings boast crisp skin, deep flavor, and a perfect balance of heat and sweetness. Whether you’re hosting a summer cookout or simply craving something bold and satisfying, this recipe delivers all the smoky, saucy goodness you want in a wing.

Prep Time: 5 minutes

Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Servings: 20 wings
Course: Appetizer
Cuisine: Korean

Ingredients

For the Chicken:

  • 3 lbs bone-in, skin-on chicken wings (drumettes and flats)
  • 2 tablespoons avocado oil (or any neutral oil)
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

For the Korean BBQ Sauce:

  • ¼ cup gochujang (Korean red chili paste)
  • ¼ cup low-sodium soy sauce
  • ¼ cup packed light brown sugar
  • ¼ cup honey
  • 2 tablespoons tomato paste (or ketchup)
  • 2 tablespoons avocado oil
  • 1½ tablespoons sesame oil
  • 2 tablespoons garlic paste (or finely minced garlic)
  • 1 tablespoon ginger paste (or freshly grated ginger)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • ½ teaspoon red pepper flakes (optional, for extra heat)

For Garnish:

  • Sesame seeds
  • Sliced green onions

Instructions

1. Prepare the Grill

Set up your grill for indirect heat. On a gas grill, preheat only one side. For a charcoal grill, push hot coals to one side and leave the other side free of coals. Aim for a grill temperature between 400°F and 500°F for consistent cooking.

2. Season the Chicken

Pat the chicken wings dry with paper towels to remove any excess moisture. Place them in a large bowl and drizzle with avocado oil. Sprinkle in chili powder, salt, and black pepper. Toss until all wings are evenly coated.

3. Make the Sauce

In a medium bowl, whisk together the gochujang, soy sauce, brown sugar, honey, tomato paste, avocado oil, sesame oil, garlic paste, ginger paste, lemon juice, chili powder, sea salt, and red pepper flakes. Set aside. This bold and savory sauce will be used later to baste and glaze the wings.

4. Grill the Wings

Place the seasoned wings on the cooler side of the grill, away from direct flames. Close the lid and cook for about 45–50 minutes, turning once halfway through. Avoid opening the lid too often to maintain steady heat.

5. Glaze and Finish

After about 45 minutes, start brushing the wings generously with the Korean BBQ sauce. Continue grilling for another 15–20 minutes, turning and basting occasionally. The sauce should caramelize slightly and the internal temperature of the chicken should reach 165°F (74°C).

6. Serve and Garnish

Transfer the wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions for a fresh, fragrant finish. Serve hot and enjoy!

Tips for Success

  • For extra crispy skin, let the wings rest uncovered in the fridge for 30 minutes after seasoning them.
  • Control the heat: If the wings start to char too quickly, move them even farther from the flame.
  • Sauce leftovers: Any extra sauce can be simmered in a small saucepan for 5–7 minutes and served on the side for dipping.

Nutrition (Per Wing)

  • Calories: 150 kcal
  • Carbohydrates: 8 g
  • Protein: 7 g
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 5 g
  • Trans Fat: 1 g
  • Cholesterol: 28 mg
  • Sodium: 395 mg
  • Potassium: 118 mg
  • Fiber: 1 g
  • Sugar: 7 g
  • Vitamin A: 189 IU
  • Vitamin C: 2 mg
  • Calcium: 13 mg
  • Iron: 1 mg

 

Leave a Comment