Gochujang Chicken Wings
Korean fusion to the rescue!
It’s BBQ season and it’s time to eat some meat! Up today, these easy-to-make Gochujang chicken wings!
Jump to RecipeGochujang is a Korean staple and you will recognize the delightfully tangy, spicy, sweet flavour from bibimbap or as a dipping sauce at Korean BBQ. Admittedly, so far in life, I have never made my own gochujang. But, I understand it is quite simple. Gochujang consists of Korean chili flakes, miso, maple syrup, garlic and oil blended together in a delicious paste. Maybe one day I’ll post a recipe if I try to make it 🙂
For the purposes of this chicken wings recipe, I’ll assume either you bought your gochujang (like I did!) or that you made your own (congrats!)!
The sauce
I was introduced to gochujang primarily through my sister-in-law, who is from Korea. It’s now a staple in my kitchen and I use it probably all too much.
This marinade/BBQ sauce uses a simple ratio of gochujang, soy sauce, mirin, sugar and sesame oil, this sauce recipe is very simple and delicious. Use it as a wing marinade or a sauce for ribs (on the grill or in the smoker) and this sauce is a great way to elevate your dish and wow your guests with something beyond the ordinary.
If you like this sauce on wings, try it on ribs!
This recipe is easily scaled, so feel free to double, triple or more! This makes a fair number of wings, probably 12-20, depending on the size.
Gochujang Chicken Wings
Equipment
- BBQ or Smoker
Ingredients
- 1.5 lbs chicken wings bone-in, skin-on
- 4 tbsp gochujang sauce to taste
- 2 tbsp soy sauce dark, if possible
- 2 tbsp sesame oil
- 1 tbsp mirin cooking wine
- 1½ tbsp brown sugar
- 1 tsp garlic powder optional
Instructions
- Combine all ingredients into sauce mixture. Mix thoroughly until consistency is smooth and all sugar is diluted into liquid.
- In a large bowl or large freezer bag, add chicken wings and marinate in sauce for as long as time allows, at least 15-30 minutes, overnight if possible.
BBQ Grill
- Clean and preheat grill at medium-high heat (400-450°F).
- Once grill is to temp, cook chicken wings 10-12 minutes on first side.
- Flip and repeat cooking time 10-12 minutes on other side, until both sides are completely cooked through and turn white (no pink). Add time if required.
- Crank the heat and give the flame a shot of oil or grease and get your wings a little crispy/charred up. A little char is nice, but make sure not to burn. (Optional)
Smoker
- Preheat smoker to 225°F.
- Place wings in smoker for 2-2.5 hours, turning over halfway. You'll want to maximize the smoke, as this sauce is thicker and will take a little longer to penetrate the sauce into the meat.
- Cook until no pink and all chicken looks cooked through.
- (Optional) Toss on a hot BBQ for 3 min to get some char, or serve directly from smoker.
Notes
Add-ons for a complete feast:
Serve with a side of rice and beans for an easy meal or make part of your complete fusion home cooked feast!
- Jalapeno Cheddar Cornbread recipe
- Kimchi Coleslaw
- Chipotle Smoked Mac and Cheese
- Kai’s sriracha bean salad
If you don’t have a smoker, buy one!
I love wings and I’ll eat them any way possible, but give me a shout out if you’ve tried this recipe for gochujang chicken wings, or if you’ve made your own delicious fusion wings!
Any family secrets? Any stories?
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Enjoy food; enjoy life. – HCF