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Crispy Korean Gochujang Grilled Chicken Wings Recipe Easy Sesame Honey Glaze

Korean gochujang grilled chicken wings - featured image
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These crispy Korean gochujang grilled chicken wings feature a spicy-sweet marinade and a sticky sesame honey glaze, delivering a perfect balance of heat, sweetness, and nutty flavor with a crispy skin.

Ingredients

Scale
  • 2 pounds chicken wings, separated into flats and drumettes
  • 3 tablespoons gochujang (Korean fermented chili paste)
  • 2 tablespoons low sodium soy sauce
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons honey
  • 1 teaspoon rice vinegar
  • 1 tablespoon toasted sesame seeds
  • 2 stalks green onion, thinly sliced
  • Salt and black pepper to taste

Instructions

  1. Rinse the chicken wings under cold water and pat dry with paper towels. Separate wings into flats and drumettes if not already done.
  2. In a medium bowl, combine gochujang, soy sauce, minced garlic, grated ginger, brown sugar, toasted sesame oil, and a pinch of black pepper. Whisk until smooth.
  3. Toss wings in the marinade, making sure each piece is coated well. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
  4. Preheat the grill to medium-high heat (about 375°F). Lightly oil the grates to prevent sticking.
  5. Place wings skin-side down on the grill. Cook for 10-12 minutes per side, flipping once halfway, until golden brown and crisp with an internal temperature of 165°F.
  6. While wings grill, whisk together honey, rice vinegar, and toasted sesame oil in a small bowl to make the glaze.
  7. In the last 5 minutes of grilling, brush the sesame honey glaze generously on both sides of the wings. Watch carefully to avoid burning.
  8. Remove wings from grill, sprinkle with toasted sesame seeds and sliced green onions. Serve immediately for best crispiness.

Notes

Dry the wings thoroughly before grilling for crispier skin. Avoid overcrowding the grill to prevent steaming. Apply the honey glaze near the end to avoid burning. Rest wings a few minutes after grilling to keep them juicy. For gluten-free, substitute soy sauce with tamari or coconut aminos. Maple syrup can replace honey for a vegan glaze.

Nutrition

Keywords: chicken wings, gochujang, Korean recipe, grilled wings, sesame honey glaze, spicy wings, sweet and spicy, crispy chicken wings

Find it online: https://chrisfeasts.com/crispy-korean-gochujang-grilled-chicken-wings-recipe-easy-sesame-honey-glaze/