Print

4 Amazing Korean BBQ Chicken Wings Secrets

Korean BBQ Chicken Wings
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Get ready for incredibly flavorful and crispy Korean BBQ Chicken Wings! This recipe delivers that bold spice you crave with a perfect glaze. Kenji is happy to share this joy with you.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger, grated
  • 1 teaspoon garlic, minced
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon gochugaru (Korean chili flakes), optional for extra heat
  • Vegetable oil, for frying
  • Sesame seeds, for garnish
  • Scallions, chopped, for garnish

Instructions

  1. Pat the chicken wings very dry with paper towels. This helps achieve crispiness.
  2. In a bowl, toss the wings with soy sauce, grated ginger, and minced garlic. Let them marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. Prepare the Korean BBQ glaze: Whisk together the gochujang, honey, rice vinegar, sesame oil, brown sugar, and gochugaru (if using) in a small saucepan.
  4. Heat the glaze gently over medium-low heat until the sugar dissolves and the sauce thickens slightly, about 3-5 minutes. Remove from heat.
  5. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C).
  6. Carefully fry the wings in batches, ensuring you do not overcrowd the pot. Fry for about 8-10 minutes until golden brown and cooked through.
  7. Remove the wings with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
  8. Once all wings are fried, place them in a large bowl. Pour the warm Korean BBQ glaze over the wings.
  9. Toss well until every wing is thoroughly coated in the sticky, spicy glaze.
  10. Serve immediately, garnished with sesame seeds and chopped scallions. Enjoy this bold flavor!

Notes

  • Drying the wings well before frying is key to getting a super crisp skin.
  • Adjust the amount of gochujang or gochugaru to match your preferred spice level.
  • If you prefer not to fry, you can bake or air fry the wings and then toss them in the warm glaze.

Nutrition

Find it online: https://whiskdaily.com/korean-bbq-chicken-wings-recipe-crispy-glaze/