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tongs holding Korean chicken wings

Korean Chicken Wings with Sticky Honey Gochujang BBQ sauce

This recipe for Korean chicken wings includes a sticky honey gochujang BBQ sauce that's a little sweet with a little heat. 
5 from 2 votes
Prep Time 4 hours
Cook Time 35 minutes
Servings 24 wings


  • 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 BBQ sauce

  • 3/4 cup ketchup
  • 3/4 cup brown sugar
  • 1/4 cup gochujang
  • 3 tbsp honey
  • 3 tbsp water
  • 2 tbsp soy sauce


  • 2 green onions sliced
  • 2 tsp sesame seeds


  • 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.



Calories: 163kcalCarbohydrates: 13gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 37mgSodium: 730mgPotassium: 150mgFiber: 1gSugar: 11gVitamin A: 125IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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