These Korean BBQ grilled chicken wings are finger-lickin' good! Sweet, savory, spicy, and totally addictive, they're perfect for a casual get-together, game night, or any time you're craving delicious, flavorful wings. One time, I made these for a friend's birthday party, and everyone went crazy for them. It was so fun watching everyone enjoy them!
The marinade is the star of the show here! It's super simple to make using pantry staples and delivers a complex flavor profile that’s both sweet and spicy with a hint of umami. This recipe is designed to be flexible, so feel free to adjust the amount of gochujang or honey to your preferred spice level. I even sometimes add a dash of rice wine vinegar for extra depth of flavor!
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Parchment paper
- Basting brush
- Grill
- Tongs
- Meat thermometer
Korean BBQ Grilled Chicken Wings: Frequently Asked Questions
Korean BBQ Grilled Chicken Wings
These Korean BBQ grilled chicken wings are bursting with flavor! The sweet and spicy marinade makes them irresistibly delicious, and grilling adds a delightful smoky char.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- 1. **Prep the Wings:** Rinse about 2 pounds of chicken wings under cold water and pat them completely dry with paper towels. This is super important for crispy skin! I usually use multiple paper towels and really get in there. Don't skip this step. Trust me!
- 2. **Make the Marinade:** In a large bowl, whisk together 1/4 cup soy sauce, 2 tablespoons gochujang (Korean chili paste - find it in most Asian grocery stores), 1 tablespoon sesame oil, 2 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon honey, and 1 teaspoon black pepper. Taste and adjust seasoning; you might want a little more honey or gochujang, depending on your preference. (I always add a tiny extra pinch of sugar!)
- 3. **Marinate the Wings:** Add the chicken wings to the bowl and toss to coat them evenly with the marinade. Make sure each wing is fully covered; I like to use my hands and really massage the marinade in. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. The longer they marinate, the more flavorful they'll be! Overnight is optimal, really!
- 4. **Preheat the Grill:** Preheat your grill to medium-high heat (around 375-400°F). Clean the grill grates well to prevent sticking. You want that nice grill-marked perfection!
- 5. **Grill the Wings:** Arrange the chicken wings in a single layer on the preheated grill. Avoid overcrowding; you might have to do this in batches. Grill for about 8-10 minutes per side, or until they're cooked through and nicely charred. Use tongs to flip them over and baste them with any remaining marinade during cooking. Watch closely – those little guys burn fast!
- 6. **Check for Doneness:** Use a meat thermometer to ensure the internal temperature of the thickest part of the wings reaches 165°F (74°C). This is crucial for food safety. No one wants food poisoning. Ew.
- 7. **Rest and Serve:** Once cooked, remove the wings from the grill and let them rest for a few minutes before serving. This helps the juices redistribute, making them extra juicy and tender. Serve hot and enjoy! They're amazing on their own, or with some rice or your favorite sides. You've earned that treat!
📝 Notes
- For extra flavor, marinate the wings overnight.
- If the marinade is too thick, add a teaspoon of water at a time until desired consistency is reached.
- Always use a meat thermometer to make sure the wings are cooked through to an internal temperature of 165°F (74°C).
🍎 Nutrition
Calories: 250 kcal
Protein: 20 g
Fat: 15 g
Carbohydrates: 10 g
Fiber: 0 g
Calcium: 10 mg
