Crispy Korean BBQ Chicken Wings
This recipe combines the best of Korean BBQ and American-style chicken wings for a fiery fusion appetizer perfect for game night or parties. It's easy to make and can be prepared on the grill or in the oven.
Allergens
Soy, Wheat (from soy sauce and gochujang)
Ingredients
- 1. 2 lbs chicken wings, divided into drumettes and flats 2. 1/2 cup soy sauce 3. 1/4 cup brown sugar 4. 1/4 cup rice wine vinegar 5. 1/4 cup gochujang (Korean red pepper paste) 6. 3 cloves garlic, minced 7. 1 tablespoon ginger, grated 8. 1 teaspoon black sesame seeds 9. Green onions and sesame seeds for garnish
Instructions
- In a large bowl, whisk together soy sauce, brown sugar, rice wine vinegar, gochujang, garlic, and ginger until well combined.
- Add the chicken wings to the marinade, making sure they are fully coated. Cover and refrigerate for at least 4 hours or overnight.
- Preheat your grill or oven to 375°F (190°C).
- Remove wings from marinade, allowing excess to drip off.
- Grill the wings over direct heat until they are cooked through and crispy on all sides, about 20 25 minutes. If using the oven, place wings on a baking sheet lined with parchment paper and bake for 35 40 minutes, flipping halfway through.
- Garnish with green onions and sesame seeds before serving.
Chef’s Insight
The combination of sweet and spicy flavors in this dish makes it irresistible. Don't be afraid to let the wings marinate for longer than 4 hours for an even deeper flavor.
Notes
Feel free to adjust the spice level by adding more or less gochujang according to your taste preference.