Can I use frozen chicken wings for this recipe?

Yes, but thaw them completely and pat them very dry before cooking. Frozen wings that aren't properly thawed will steam rather than crisp up, and they won't absorb the seasonings as well. Add about 10-15 minutes to your cooking time if starting with previously frozen wings.

What exactly is gochujang and can I substitute it?

Gochujang is a fermented Korean chili paste that provides complex sweet, savory, and spicy flavors. While there's no perfect substitute, you can mix 2 tablespoons of red pepper flakes with 1 tablespoon of miso paste, 1 tablespoon of honey, and a dash of soy sauce to approximate the flavor profile.

How can I tell when the wings are done without a meat thermometer?

Without a thermometer, look for wings that are no longer pink at the bone when you cut into one. The meat should pull away from the bone easily, and the juices should run clear. However, investing in a meat thermometer is recommended for perfect results every time.

Can I make these wings less spicy for kids or spice-sensitive guests?

Absolutely! Reduce the gochujang to 2 tablespoons and omit the red pepper flakes entirely. You can also increase the honey slightly to balance the reduced spice with more sweetness. Have a separate spicier dipping sauce on the side for those who want more heat.

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
Ingredients: 3 lbs chicken wings (bone-in, skin-on); 2 tablespoons avocado oil; 1 teaspoon chili powder; 1 teaspoon salt; ½ teaspoon ground black pepper; ¼ cup gochujang; ¼ cup low-sodium soy sauce; ¼ cup 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; Sliced green onions

Description

Packed with bold, sweet, and spicy flavors, these Grilled Korean BBQ Chicken Wings are a crowd-pleaser. Juicy on the inside, crispy on the outside, and smothered in a rich gochujang-based sauce, these wings are perfect for gatherings, game days, or as a delicious appetizer. The grilling technique ensures tender, flavorful wings that are impossible to resist.

Ingredients

Units Scale

Chicken

3 lbs chicken wings (bone-in, skin-on)
2 tablespoons avocado oil
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper

Sauce

1/4 cup gochujang
1/4 cup low-sodium soy sauce
1/4 cup light brown sugar (packed)
1/4 cup honey
2 tablespoons tomato paste or ketchup
2 tablespoons avocado oil
1 1/2 tablespoons sesame oil
2 tablespoons garlic paste
1 tablespoon ginger paste
1 tablespoon lemon juice
2 teaspoons chili powder
1 teaspoon sea salt
1/2 teaspoon red pepper flakes

Garnish

Sesame seeds
Sliced green onions

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Instructions

Preheat the grill:
Preheat the grill and lightly rub it with a thin layer of avocado oil. Set one section of the grill to high heat and another to low heat to allow for indirect cooking.
Prepare the chicken:
Pat the chicken wings dry using a clean towel to remove excess moisture. In a large bowl, combine the wings with avocado oil, chili powder, salt, and ground black pepper. Toss until the wings are evenly coated.
Cook on indirect heat:
Place the chicken wings close together on the low-heat area of the grill to ensure they retain moisture during cooking. Cook for approximately 1 hour, turning the wings every 10 minutes. This method allows the fat to cook off while keeping the wings tender and juicy.
Crisp on high heat:
Once the internal temperature of the wings reaches 165°F, transfer them to the high-heat area of the grill. Cook for an additional 3-5 minutes, turning frequently, to achieve a crispy exterior. Ensure the wings reach an internal temperature of at least 175°F for optimal texture.
Prepare the sauce:
While the wings are cooking, combine all sauce ingredients in a small saucepan. Bring the mixture to a simmer over medium heat, stirring frequently. Allow the sauce to simmer for about 5 minutes, then remove it from heat and set aside.
Coat the wings with sauce:
Once the wings are cooked, transfer them to a large bowl. Pour the prepared sauce over the wings and toss until fully coated.
Garnish and serve:
Garnish the wings with sesame seeds and sliced green onions for a pop of flavor and texture. Serve immediately and enjoy!

Notes

Chicken wings contain high fat; cooking them on low or indirect heat ensures they remain tender and juicy without becoming charred.
While chicken is safe to consume at 165°F, cooking wings to 175°F allows the meat to fall off the bone easily.
Avoid adding sauce while grilling, as the high sugar content may cause burning and sticking. Instead, toss the wings in sauce after cooking.
For extra heat, add more chili powder or gochujang to taste.
If you don’t have avocado oil, vegetable oil can be used. However, watch the wings closely, as vegetable oil has a lower smoking point.
On a charcoal grill or one without independent temperature control, place wings at the furthest edge from the flame for indirect cooking. Maintain a grill temperature between 400–500°F.
Minimize opening the grill lid to maintain consistent cooking temperatures.

Nutrition

Serving Size: 2 wings
Calories: 180
Sugar: 6g
Sodium: 320mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 10g
Cholesterol: 50mg