Grilled Korean Gochujang Chicken Wings are a delicious dish packed with smoky, spicy, and umami flavors. The wings are marinated in a flavorful gochujang-based sauce, which is a fermented Korean chili paste, and then grilled to perfection. Here’s how you can make them at home:
Ingredients:
For the Marinade:
- 12 chicken wings (or more, depending on servings)
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 1 tbsp gochugaru (Korean chili flakes) – optional for extra heat
- 1 tsp ground black pepper
- 2 tbsp water (if the marinade is too thick)
- Sesame seeds (for garnish)
- Green onions, finely chopped (for garnish)
Instructions:
1. Prepare the Marinade:
- In a bowl, whisk together the gochujang, soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, ginger, and gochugaru (if using). Adjust the water to reach your desired consistency for the marinade. It should be thick but spreadable.
- Add black pepper to taste.
2. Marinate the Wings:
- Place the chicken wings in a large bowl or resealable plastic bag. Pour the marinade over the wings and mix well, making sure each wing is coated evenly. Seal the bag or cover the bowl with plastic wrap.
- Let the wings marinate in the refrigerator for at least 2 hours or overnight for more flavor.
3. Grill the Wings:
- Preheat your grill to medium-high heat (around 375°F/190°C). If using a charcoal grill, make sure the coals are at an even heat.
- Oil the grill grates or use a non-stick grill pan.
- Place the marinated wings on the grill and cook for about 5-7 minutes per side until the wings are crispy and golden, and an internal thermometer reads 165°F (74°C).
- Be mindful of flare-ups due to the honey and oil in the marinade.
4. Serve:
- Once grilled, remove the wings from the grill and let them rest for a couple of minutes.
- Garnish with sesame seeds and chopped green onions.
5. Optional Glaze:
- If you like extra sauce, you can reserve a little of the marinade before marinating the wings and use it to brush on the wings during the last few minutes of grilling for an additional glaze.
Tips:
- Serve with a side of rice or a refreshing cucumber salad to balance the spiciness.
- Adjust spice level by increasing or reducing the amount of gochujang and gochugaru.
- Oven option: If you don’t have a grill, you can bake the wings in a preheated oven at 400°F (200°C) for 25-30 minutes, flipping halfway through.
Enjoy these Grilled Korean Gochujang Chicken Wings as a fantastic appetizer or main course!
