Grilled Korean BBQ Chicken Wings Recipe

This mouthwatering Grilled Korean BBQ Chicken Wings recipe delivers crispy, smoky wings coated in a sweet-spicy glaze that’s absolutely irresistible. The combination of gochujang, honey, and aromatic spices creates a perfect balance of flavors that will have everyone reaching for seconds. These wings are surprisingly simple to prepare, requiring minimal hands-on time while the grill does most of the work, making them perfect for weekend gatherings or weeknight dinners when you want something special without the fuss.

Why You’ll Love This Recipe

• Perfectly Crispy: These wings develop an amazing crispy exterior while staying juicy inside, thanks to the grilling technique.
• Bold Flavors: The Korean-inspired sauce offers the perfect balance of sweet, savory, and spicy that’s completely addictive.
• Impressive Yet Simple: These wings look and taste like restaurant-quality food, but they’re surprisingly easy to make at home.
• Crowd-Pleaser: Everyone loves wings, and these will definitely stand out from standard buffalo wings at your next gathering.

this Recipe

Ingredients You’ll Need

• Chicken wings: The star of the show. Bone-in, skin-on wings give you the best flavor and texture. The skin crisps up beautifully on the grill.
• Avocado oil: Has a high smoke point, perfect for grilling. It helps crisp up the skin and prevents sticking.
• Chili powder: Adds warmth and depth to both the wings and the sauce without overwhelming heat.
• Gochujang: This Korean chili paste is the key ingredient that gives these wings their distinctive flavor. It provides a perfect balance of sweet, savory, and spicy notes.
• Soy sauce: Adds saltiness and umami depth to the sauce. Using less sodium soy sauce lets you control the salt level better.
• Brown sugar and honey: Work together to create caramelization and balance the spicy elements with sweetness.
• Tomato paste: Adds richness and tanginess to round out the sauce.
• Sesame oil: Provides that distinctive nutty flavor that’s essential in Korean cuisine.
• Garlic and ginger paste: The aromatic foundation of the sauce that adds incredible depth.
• Lemon juice: Brightens all the flavors and balances the richness of the sauce.
• Red pepper flakes: For an extra kick of heat that you can adjust to your preference.
• Sesame seeds and green onions: Not just pretty garnishes—they add texture and fresh flavor to finish the dish.

Variations

Heat Level Adjustments

Dial the spiciness up or down by adjusting the amount of gochujang, red pepper flakes, and chili powder. For a milder version, reduce these ingredients by half. For extra heat, add a teaspoon of Korean gochugaru (red pepper flakes) or a drizzle of sriracha.

Oven-Baked Option

No grill? Bake the wings at 425°F for about 45-50 minutes, turning halfway through. Finish under the broiler for 2-3 minutes to crisp up the skin.

Air Fryer Method

Cook the seasoned wings in batches at 380°F for 12 minutes, flip, then cook another 12 minutes until crispy. Toss with sauce.

Flavor Twists

Add 1 tablespoon of orange zest and juice for a citrus variation, or mix in 2 tablespoons of minced lemongrass for a Southeast Asian twist.

How to Make Grilled Korean BBQ Chicken Wings

Step 1: Prepare the Grill

Preheat your grill by turning one section to high heat and another to the lowest setting. Rub the grates with a thin layer of avocado oil to prevent sticking. This dual-heat setup creates the perfect environment for juicy, crispy wings.

Step 2: Season the Wings

Pat the chicken wings dry with paper towels – this is crucial for crispy skin. Place them in a large bowl and toss with avocado oil, chili powder, salt, and pepper until evenly coated. Make sure every wing gets attention!

Step 3: Initial Grilling Phase

Arrange the wings close together on the low-heat section of your grill. This proximity creates steam that keeps the meat tender while slowly rendering the fat from the skin. Cook for about an hour, turning every 10 minutes for even cooking.

Step 4: Make the Sauce

While the wings are cooking, combine all sauce ingredients in a bowl: gochujang, soy sauce, brown sugar, honey, tomato paste, oils, garlic paste, ginger paste, lemon juice, and seasonings. Whisk until smooth and set aside.

Step 5: Crisp Up the Wings

Once the wings reach 165°F internally, move them to the high-heat section of the grill. Cook for 3-5 minutes, turning frequently, until they develop a beautiful crispy exterior and reach at least 175°F internally.

Step 6: Sauce and Serve

Toss the hot wings in the prepared sauce until thoroughly coated. Garnish with sesame seeds and sliced green onions, then serve immediately while still hot and sticky.

Pro Tips for Making the Recipe

• Dry Wings: Pat your wings thoroughly dry before seasoning. Moisture is the enemy of crispy skin.
• Close Quarters: Don’t spread the wings out during the initial cooking. Keeping them close creates steam that helps them cook through without drying out.
• Temperature Check: Use a meat thermometer to ensure wings reach at least 175°F. At this temperature, the connective tissue breaks down, making the meat tender and juicy.
• Sauce Consistency: If your sauce is too thick, add a tablespoon of water. If it’s too thin, simmer it for a few minutes to reduce.
• Double Coat: For extra flavor, reserve some sauce for a second coating after the wings come off the grill.

How to Serve

These Korean BBQ chicken wings make a stunning centerpiece for many occasions:

As an Appetizer

Serve on a large platter lined with shredded cabbage or lettuce for an impressive start to your meal.

Main Course Pairing

These wings pair beautifully with:

• Steamed rice or fried rice to soak up the delicious sauce
• Quick cucumber kimchi for a refreshing contrast
• A simple green salad with sesame dressing
• Cold soba noodles for a complete Korean-inspired feast

Dipping Options

Offer these optional sides for dipping:

• Extra Korean BBQ sauce
• Cool cucumber-yogurt sauce to balance the heat
• Spicy mayo (mix mayonnaise with a bit of leftover sauce)

For a true Korean experience, serve with small bowls of pickled vegetables like quick kimchi or pickled radishes.

Make Ahead and Storage

Prepping Ahead

You can season the wings up to 24 hours ahead and keep them covered in the refrigerator. This actually improves flavor! The sauce can also be made 3-4 days ahead and refrigerated in an airtight container.

Storing Leftovers

Store leftover wings in an airtight container in the refrigerator for up to 3 days. The flavor actually deepens overnight!

Freezing

These wings freeze surprisingly well. Place cooled wings on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for up to 3 months.

Reheating

For the best texture when reheating:

• Oven: Place wings on a wire rack over a baking sheet and heat at 350°F for 15-20 minutes until warmed through and crispy again.
• Air fryer: 3-4 minutes at 370°F gives amazing results, restoring much of the original crispiness.
• Avoid microwaving if possible as it makes the skin soggy.

FAQs

Can I use frozen chicken wings for this recipe?
Yes, but thaw them completely first and pat them very dry before proceeding. Frozen wings contain excess moisture that prevents proper crisping. I recommend thawing in the refrigerator overnight, then patting dry with paper towels before seasoning.

What can I substitute for gochujang if I can’t find it?
While nothing exactly matches gochujang’s unique flavor, you can make a substitute by mixing 2 tablespoons of miso paste, 1 tablespoon of sriracha, and 1 teaspoon of honey. This won’t be authentic but will give you a similar sweet-spicy-umami profile. Many grocery stores now carry gochujang in their international food aisles.

How spicy are these wings?
As written, these wings have a medium heat level that builds pleasantly. The sweetness from honey and brown sugar balances the spice. For milder wings, reduce the gochujang to 2 tablespoons and omit the red pepper flakes. For extra heat, double the red pepper flakes or add a teaspoon of cayenne.

Can I make these wings in advance for a party?
Absolutely! Grill the wings completely up to a day ahead, then refrigerate. When ready to serve, reheat them in a 350°F oven for 15-20 minutes until hot, then toss with the sauce (which can also be made ahead). The flavors actually improve with a little time.

Final Thoughts

These Grilled Korean BBQ Chicken Wings bring together the best of both worlds: the irresistible smoky char of grilled wings with the bold, complex flavors of Korean BBQ. They’re impressive enough for entertaining but simple enough for a weeknight treat when you want something special. The combination of crispy exterior, juicy meat, and that sweet-savory-spicy glaze creates a wing experience that will have you licking your fingers clean. Give these wings a try at your next gathering or dinner – I promise they’ll become a regular in your cooking rotation!

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