Can I use frozen chicken wings for this recipe?

Yes, but make sure they're completely thawed and patted dry before seasoning. Frozen wings tend to release more water during cooking, which can prevent proper crisping. Allow extra time for the wings to reach the target temperature when grilling from a previously frozen state.

What can I substitute for gochujang if I can't find it?

While gochujang has a unique flavor, you can create a substitute by mixing 2 tablespoons of miso paste, 1 tablespoon of hot sauce (like Sriracha), 1 teaspoon of sugar, and 1/2 teaspoon of smoked paprika. The flavor won't be identical, but it'll give you a similar sweet-spicy-umami profile that works well with the wings.

How can I make these wings in advance for a party?

For the best results, grill the wings fully ahead of time but don't sauce them. Refrigerate the cooked wings and sauce separately. When ready to serve, reheat the wings in a 375°F oven for 10-15 minutes until crisp and hot, then toss with the rewarmed sauce. This ensures the wings stay crispy rather than becoming soggy.

Will this sauce work with other proteins?

Absolutely! This versatile Korean BBQ sauce works beautifully with chicken thighs, pork tenderloin, firm tofu, or even as a glaze for salmon. Just adjust cooking times accordingly based on the protein used, and for larger cuts, consider brushing the sauce on during the last few minutes of cooking rather than tossing afterward.

Grilled Korean BBQ Chicken Wings Recipe

Name: Grilled Korean BBQ Chicken Wings Recipe
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Cuisine: Korean-Inspired
Ingredients: 3 lbs Signature Farms® chicken wings, bone-in, skin-on; 2 tablespoons avocado oil; 1 teaspoon chili powder; 1 teaspoon salt; ½ teaspoon O Organics® ground black pepper; ¼ cup gochujang; ¼ cup Signature SELECT® less sodium soy sauce; ¼ cup O Organics® light brown sugar, packed; ¼ cup honey; 2 tablespoons tomato paste or ketchup; 2 tablespoons avocado oil; 1½ tablespoons sesame oil; 2 tablespoons garlic paste; 1 tablespoon ginger paste; 1 tablespoon lemon juice; 2 teaspoons chili powder; 1 teaspoon sea salt; ½ teaspoon red pepper flakes; Sesame seeds; Green onions, sliced

This mouthwatering Grilled Korean BBQ Chicken Wings recipe delivers the perfect balance of sweet, spicy, and savory flavors that will have everyone reaching for seconds. These wings are grilled to juicy perfection on the inside with beautifully crisp skin on the outside, then tossed in a rich, glossy Korean-inspired sauce that clings to every bite. Ready in just over an hour, they’re ideal for game days, summer gatherings, or whenever you’re craving something utterly delicious!

Why You’ll Love This Recipe

Perfectly Balanced Flavors: The combination of sweet honey, spicy gochujang, and savory soy sauce creates a flavor explosion that’s completely addictive.
Foolproof Technique: The two-zone grilling method ensures your wings cook through completely while still getting that perfect crispy exterior every time.
Make-ahead Friendly: You can prepare the sauce ahead of time and even pre-cook the wings, making this perfect for entertaining.
Customizable Heat Level: Easily adjust the spice level to suit your preference without compromising on flavor.
Restaurant-Quality Results: These wings rival anything you’d get at a Korean restaurant but at a fraction of the cost.

Ingredients You’ll Need

Chicken Wings: The star of the show—bone-in, skin-on wings give you the best flavor and texture. The fat renders during cooking, creating that irresistible crispy skin.
Avocado Oil: Used for both the wings and sauce due to its high smoke point, making it perfect for grilling without burning.
Chili Powder: Adds warmth and depth to both the wings and sauce without overwhelming heat.
Gochujang: This Korean red pepper paste is the key ingredient that gives authentic flavor with its sweet, savory, and spicy notes.
Soy Sauce: Provides the umami backbone of the sauce; low-sodium allows you to control the saltiness.
Brown Sugar & Honey: These sweeteners balance the heat and help create that sticky, caramelized finish everyone loves.
Sesame Oil: Just a touch adds that distinctive nutty flavor that’s essential in Korean cuisine.
Garlic & Ginger Paste: Fresh aromatics that infuse the sauce with depth and complexity.
Tomato Paste: Adds tanginess and body to the sauce, helping it cling to the wings.
Lemon Juice: Brightens all the flavors and cuts through the richness.
Sesame Seeds & Green Onions: Not just garnishes—they add texture and a fresh finish to each bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice Level Adjustments

Want to dial up the heat? Add extra red pepper flakes or a tablespoon of Korean chili flakes (gochugaru). For a milder version, reduce the gochujang by half and increase the tomato paste.

Oven-Baked Option

No grill? Bake wings on a wire rack over a baking sheet at 425°F for 45-50 minutes, turning halfway through. Finish under the broiler for 2-3 minutes to crisp up the skin.

Air Fryer Method

Cook in batches at 380°F for 25-30 minutes, flipping halfway. Toss with sauce afterward for a quicker weeknight version.

Flavor Twists

Add 1 tablespoon of rice vinegar for a tangier sauce, or mix in 2 tablespoons of orange juice and 1 teaspoon of zest for a citrus variation.

How to Make Grilled Korean BBQ Chicken Wings

Step 1: Prepare the Grill

Preheat your grill, creating two heat zones—one high heat and one low heat. Rub the grates with avocado oil to prevent sticking. This dual-zone setup is crucial for perfect wings.

Step 2: Season the Wings

Pat the wings dry thoroughly with paper towels (this helps achieve crispy skin). In a large bowl, toss the wings with avocado oil, chili powder, salt, and pepper until evenly coated.

Step 3: Start Grilling

Arrange the wings close together on the cooler side of the grill. Close the lid and grill for about 1 hour, turning every 10 minutes. Keeping them clustered creates steam that helps cook the wings through while keeping them juicy.

Step 4: Make the Sauce

While the wings cook, combine all sauce ingredients in a small saucepan. Bring to a simmer and cook for 5 minutes, stirring frequently to prevent burning. The sauce will thicken slightly and become glossy. Remove from heat and set aside.

Step 5: Crisp the Wings

Once wings reach 165°F internally, move them to the high-heat zone. Grill for 3-5 minutes, turning frequently until the skin crisps up and the internal temperature reaches at least 175°F.

Step 6: Sauce and Serve

Transfer the hot wings to a large bowl, pour the sauce over them, and toss until thoroughly coated. Garnish with sesame seeds and sliced green onions before serving.

Pro Tips for Making the Recipe

Dry Wings Thoroughly: Pat them completely dry before seasoning to ensure crispy skin.
Don’t Rush the Process: The slow indirect cooking is what makes these wings special—they’ll be tender inside and crisp outside.
Keep the Lid Closed: Opening the grill too often lets heat escape and extends cooking time.
Check Multiple Wings: Test the temperature in several wings, as they can cook at different rates.
Sauce After Grilling: Never add the sauce while grilling—the sugar will burn and create a sticky mess.
Rest Before Eating: Let the sauced wings rest for 5 minutes before serving to allow the flavors to meld.

How to Serve

Perfect Pairings

These wings pair beautifully with cooling side dishes that balance their bold flavors:

Cucumber kimchi or quick-pickled vegetables
Steamed rice to soak up the extra sauce
A simple sesame slaw with cabbage and carrots
Korean potato salad for a traditional pairing

Presentation Ideas

Serve on a large platter lined with banana leaves or parchment paper, with extra sauce on the side for dipping. Provide small bowls of additional sesame seeds and sliced green onions for guests to add to taste.

Drink Pairings

A cold Korean beer like Hite or Cass complements these wings perfectly. For non-alcoholic options, try a sparkling yuzu drink or cold barley tea.

Make Ahead and Storage

Preparing Components Ahead

You can make the sauce up to 3 days in advance and refrigerate it in an airtight container. Bring to room temperature before using. The wings can be seasoned up to 24 hours ahead and kept covered in the refrigerator.

Storing Leftovers

Store cooled leftover wings in an airtight container in the refrigerator for up to 3 days. The sauce will thicken in the fridge and become even more flavorful.

Reheating Methods

For best results, reheat wings in a 350°F oven for 10-15 minutes until warmed through. Avoid microwaving as it makes the skin soggy. If you have leftover sauce, brush it on during the last few minutes of reheating.

Freezing Guidelines

These wings freeze surprisingly well! Place cooled wings in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, but make sure they’re completely thawed and patted dry before seasoning. Frozen wings tend to release more water during cooking, which can prevent proper crisping. Allow extra time for the wings to reach the target temperature when grilling from a previously frozen state.
What can I substitute for gochujang if I can’t find it?

While gochujang has a unique flavor, you can create a substitute by mixing 2 tablespoons of miso paste, 1 tablespoon of hot sauce (like Sriracha), 1 teaspoon of sugar, and 1/2 teaspoon of smoked paprika. The flavor won’t be identical, but it’ll give you a similar sweet-spicy-umami profile that works well with the wings.
How can I make these wings in advance for a party?

For the best results, grill the wings fully ahead of time but don’t sauce them. Refrigerate the cooked wings and sauce separately. When ready to serve, reheat the wings in a 375°F oven for 10-15 minutes until crisp and hot, then toss with the rewarmed sauce. This ensures the wings stay crispy rather than becoming soggy.
Will this sauce work with other proteins?

Absolutely! This versatile Korean BBQ sauce works beautifully with chicken thighs, pork tenderloin, firm tofu, or even as a glaze for salmon. Just adjust cooking times accordingly based on the protein used, and for larger cuts, consider brushing the sauce on during the last few minutes of cooking rather than tossing afterward.

Final Thoughts

These Grilled Korean BBQ Chicken Wings represent the perfect marriage of technique and flavor. The methodical grilling process might take a little patience, but the results are truly worth it—juicy, tender meat with crispy skin coated in a sauce that’s complex, balanced, and utterly irresistible. Whether you’re cooking for a crowd or just treating yourself to something special, these wings deliver restaurant-quality results right in your backyard. Give them a try, and I promise they’ll become a regular in your grilling rotation!