These spicy Korean Gochujang Chicken Wings are the perfect appetizer for your BBQ or picnic. When you taste these gochujang chicken wings, you’ll be hit with a delicious combination of sweet and salty, spicy and tangy.

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KOREAN GOCHUJANG CHICKEN

These Korean Chicken Wings are worthy of an Olympic gold medal. They are so good that even my picky Asian mom approved of this recipe, which means I am allowed to share them with you. They have a sweet, salty, and tangy taste, with a slight kick (that isn’t too spicy) at the end. Load this marinade all over your perfectly grilled chicken wings, and you have yourself an instant crowd pleaser. Seriously, people will be asking you how you made them. Serve these with Korean cream cheese garlic bread rolls, Korean fish cake, Gyeran Mari, or Korean Corn Cheese, and you’ve got yourself a well rounded delicious breakfast.

I’ve included a step by step guide on how to grill these Korean Gochujang Chicken Wings on the grill. If you don’t have a grill, don’t worry, I’ve got you covered. I’ve also included instructions on making these delicious Korean Chicken Wings In The Oven at home.

Let’s get started!

1 of The Best Korean Gochujang Chicken Wings Recipe

KOREAN GOCHUJANG CHICKEN WINGS RECIPE

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine korean

Servings 4

Calories 990 kcal

Ingredients

  

• 3 lbs chicken wings
• 2 tablespoon vegetable oil
• Pinch of Kosher salt
• Pinch of ground pepper
• 1/2 cup Gochujang paste
• 1/2 cup brown sugar packed
• 1 tablespoon toasted sesame oil
• 2 tablespoon rice vinegar
• 1/3 cup +1 tablespoon soy sauce
• 2 tablespoon honey
• 1 tablespoon minced garlic
• 1 1/2 tablespoon minced fresh ginger
• Sesame seeds and scallions for garnish

Instructions

 

• Grease the chicken breasts with vegetable oil and season with salt and pepper.
• Heat a grill on low heat to cook the chicken. Use a charcoal grill or gas grill on low heat and spray the grill lightly with vegetable oil before adding the wings. Place them on the grill and cover with foil. Cook for 20 to 25 minutes or until all the fat has been removed and the chicken is cooked through.
• Combine gochujang and brown sugar in a large bowl while the wings are cooking. Add to the bowl rice vinegar soy sauce honey minced garlic ginger.
• Flip and Baste

  Flip the wings after 20 minutes and baste with marinade.

  Cover and cook for about 10 minutes.

  Flip the chicken and baste on the second side and cook for about another 10 minutes, or until done.
• To serve, coat with remaining sauce. Once the wings are cooked, add the remaining sauce to the wings and serve hot.

Video

Notes

For the garlic and ginger, use a food processor. With a food processor, you can grind your garlic and ginger very quickly and finely cut it to the best texture you want for your wings.
Spray your grill with vegetable oil to prevent the chicken skin from sticking to the grilling surface.
Cook your wings low and slow to get a juicy cooked wing you can control how fast it cooks. Keep one burner turned off in case some of your wings cook faster. Move the cooked wings that are cooked faster over the cooler burner so they don’t burn.
Storage Instructions
These Korean Gochujangs chicken wings can be stored in an airtight, refrigerator-safe container for up to 5

Keyword KOREAN GOCHUJANG CHICKEN WINGS