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korean gochujang chicken wings

(4 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This makes a great appetizer for your game day snack table or for those summertime barbecues in the backyard. Rendering the fat (cooking out fat) creates a crispy skin, so the wings aren't "chewy". The Gochujang sauce gives the wings a distinct Korean touch, and the ginger and garlic adds a bit of pizzazz to the sauce. FOR OVEN BAKING: Line a baking sheet with foil, spray foil. Place oiled wings on baking sheet, season with salt and pepper. Bake on lower rack for 30 min at 250°F, then bake on middle rack at 425°F for 40-45 min. Prepare sauce (step #3). Toss wings in sauce, bake 10 min.

(4 ratings)
yield 4 to 6
prep time 15 Min
cook time 30 Min
method Grill

Ingredients For korean gochujang chicken wings

  • 3 lb
    chicken wings
  • 1/4 cup
    vegetable oil (approximate amount)
  • 2 to 3 tsp
    black pepper
  • 2 to 3 tsp
    salt
  • 2 tsp
    garlic powder (optional)
  • 1/4 cup
    gochujang sauce (korean chile paste) or sriracha hot sauce
  • 1/4 cup
    low-sodium soy sauce
  • 3 Tbsp
    honey
  • 2 Tbsp
    rice vinegar
  • 1 Tbsp
    sesame oil
  • 2 Tbsp
    minced garlic
  • 1 Tbsp
    minced ginger

How To Make korean gochujang chicken wings

  • 1
    Heat grill, and place grill grate 4 to 6 inches from heat. Leave one side of the grill cooler, for indirect cooking.
  • 2
    Thoroughly toss the wings with the oil, then season with salt and pepper (and garlic powder, if using). Place wings on cool side of the grill, cover, and let wings grill for 15 to 20 minutes, turning once or twice. Wings should be cooked through and most of the fat rendered.
  • 3
    While wings are grilling, combine soy sauce, gochujang (or sriracha), rice vinegar, honey, sesame oil, garlic and ginger in a large bowl. Add the cooked wings to the bowl, and toss well to thoroughly coat each wing with the sauce.
  • 4
    Place coated wings on grill grate, directly over the heat and cook, uncovered, for another 5 to 10 minutes or until browned on both sides, turning as necessary to ensure evening browning.
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