Korean Chicken Wings with Sticky Honey Gochujang BBQ sauce
This recipe for grilled Korean chicken wings includes a sticky honey gochujang BBQ sauce that's a little sweet with a little heat.
Servings: 24 wings
Ingredients
- 24 chicken wings separated
- 1 cup rice wine vinegar
- 1 cup soy sauce
- 1 cup vegetable oil
- 1 tbsp garlic minced
- 1 tbsp fresh ginger minced
- pinch red pepper flakes
Sticky Honey Gochujang Sauce
- 3/4 cup ketchup
- 3/4 cup brown sugar
- 1/4 cup gochujang
- 3 tbsp honey
- 3 tbsp water
- 2 tbsp soy sauce
Garnish
- 2 green onions sliced
- 2 tsp sesame seeds
Instructions
- Marinade: Combine the marinade ingredients in a large bowl. Add the chicken wings. Cover and refrigerate for 4-8 hours. Remove from the marinade and pat dry with paper towels.
- Charcoal, Gas + Pellet Grill: Heat your grill to 400F degrees with an indirect zone. Place the wings on the grill fat side down and grill for 15 minutes per side.
- Schwank Grill: If using a Schwank 1500-degree infrared grill, cook in batches on level 3 for 10 minutes per side.
- Air Fryer: Heat your air fryer to 350F degrees. Place the wings in the basket fat side down. Cook for 15 minutes. Flip. Cook for 10 more minutes.
- Sauce: Combine the sauce ingredients in a sauce pot and warm on the stove. After the wings are cooked, dunk them in the sauce. Return the wings to the grill or air fryer. On a gas, pellet or charcoal grill, they will be ready in 2-3 minutes. On the Schwank Grill, they'll be ready in 45-60 seconds. In an air fryer, they'll be crispy in about 5 minutes.
- Garnish: Remove the wings to a platter and garnish with green onions and sesame seeds.
Video
Nutrition
Calories: 163kcal | Carbohydrates: 13g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 730mg | Potassium: 150mg | Fiber: 1g | Sugar: 11g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg