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

Description

These Grilled Korean BBQ Chicken Wings are a savory and sticky delicacy that combines the rich flavors of gochujang, soy sauce, and honey. Perfectly grilled to crispy perfection and coated in a sweet and spicy homemade sauce, these wings are ideal for any gathering or barbecue night. Garnished with sesame seeds and sliced green onions, they are as visually stunning as they are delicious.

Ingredients

Units Scale

Chicken

3 lbs Signature Farms® chicken wings, bone-in, skin-on
2 tablespoons avocado oil
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon O Organics® ground black pepper

Sauce

1/4 cup gochujang
1/4 cup Signature SELECT® less sodium soy sauce
1/4 cup O Organics® 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
Green onions, sliced

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Instructions

Prepare the Grill
Preheat the grill and coat it with a thin layer of avocado oil. Heat one section of the grill to high temperature and another section to the lowest setting to create an indirect cooking area.
Season the Chicken
Pat down the chicken wings with a towel to remove excess moisture and place them in a large bowl. Add the avocado oil, chili powder, salt, and ground black pepper. Toss the wings until they are evenly coated with seasoning.
Cook the Wings
Place the chicken wings close together on the indirect heat section of the grill. Let them cook for about 1 hour, turning every 10 minutes. This cooking method creates steam, keeping the wings moist and tender. Once the wings reach an internal temperature of 165°F, transfer them to the high-heat section of the grill. Grill for an additional 3-5 minutes, turning every minute, until the internal temperature reaches at least 175°F for crispier skin.
Prepare the Sauce
While the wings cook, combine the sauce ingredients in a small saucepan: gochujang, soy sauce, brown sugar, honey, tomato paste, avocado oil, sesame oil, garlic paste, ginger paste, lemon juice, chili powder, sea salt, and red pepper flakes. Bring to a simmer and stir frequently for 5 minutes. Remove from heat and set aside.
Toss in Sauce
Once the wings are fully cooked, transfer them to a large bowl. Pour the prepared sauce over the wings and toss them until evenly coated.
Garnish and Serve
Garnish the wings with sesame seeds and sliced green onions before serving. Enjoy them hot for the best flavor and texture.

Notes

Cook wings to at least 175°F for tender, fall-off-the-bone meat.
Avoid basting wings with sauce during grilling to prevent burning or sticking due to the high sugar content.
If you prefer extra heat, increase the amount of chili powder or gochujang in the sauce.
Avocado oil is ideal for grilling due to its high smoking point; vegetable oil can substitute if necessary but requires closer monitoring.
For charcoal grills or grills without adjustable heat zones, place the wings at the edge furthest from the flame for indirect cooking.
Keep the grill’s temperature between 400–500°F and try not to open the lid frequently to maintain consistent heat.

Nutrition

Serving Size: 1 wing
Calories: 160
Sugar: 6g
Sodium: 280mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 7g
Cholesterol: 35mg