Name: Korean BBQ Chicken Wings Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Korean-Inspired
Ingredients: 2 lbs chicken wings; Salt & pepper to taste; ½ cup gochujang (Korean chili paste); 3 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 2 teaspoons sesame oil; Sesame seeds for garnish; Green onions, sliced, for garnish

Jump to Recipe·Print Recipe

If you are craving a dish that brings together crispy, juicy chicken wings with a punch of bold flavor, then this Korean BBQ Chicken Wings Recipe is your new best friend in the kitchen. These wings are baked to perfection so that every bite delivers a satisfying crunch, then lovingly coated in a sticky-sweet, spicy glaze that blends gochujang’s fiery depth with honey’s mellow sweetness. The balance of heat, tang, and umami makes these wings not only irresistible but also wonderfully shareable, turning any meal or party into a festive celebration of Korean-inspired goodness.

Ingredients You’ll Need

The image shows a white bowl full of raw chicken wings placed in the center on a white marbled surface. Around it, there are several small white bowls arranged in a circle. One bowl contains a dark red sauce, another has light yellow mustard, a third holds crushed red spices, and a fourth bowl is filled with thick honey with a wooden honey dipper resting on it. There is also a bowl with gray rock salt and another with light brown sugar. On the top right, some chopped green onions are seen in a white bowl. A few sliced green onion rings are scattered on the marble surface near the bowls. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple but vibrant ingredients ensures the flavor of this Korean BBQ Chicken Wings Recipe shines through with every bite. Each component plays a crucial role, from lending spicy heat to adding that perfect glaze shine and aromatic finish.

2 lbs chicken wings: Choose whole wings or drumettes for perfect bite-sized pieces with crispy skin.
Salt & pepper to taste: Essential for seasoning and enhancing the wings’ natural flavor.
½ cup gochujang: This Korean chili paste gives the sauce its signature spicy and savory kick.
3 tablespoons soy sauce: Adds a rich, salty depth and umami that balances the sweetness.
2 tablespoons honey: Brings a luscious sweetness and sticky texture to the glaze.
1 tablespoon rice vinegar: Provides acidity to brighten the flavor and cut through the richness.
2 teaspoons sesame oil: A fragrant oil that lends a toasty, nutty aroma to the wings.
Sesame seeds & green onions for garnish: These add visual appeal and a fresh crunch finishing touch.

How to Make Korean BBQ Chicken Wings Recipe

Step 1: Prep and Bake the Wings

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with foil for easy cleanup. Lightly season the chicken wings with salt and pepper to ensure every bite is flavorful. Arrange the wings on the sheet in a single layer so they can cook evenly and develop a crispy skin. Bake for about 40 to 45 minutes, flipping the wings halfway through to achieve golden crispiness on both sides.

Step 2: Whisk Together the Korean BBQ Sauce

While the wings bake, it’s time to make that mouthwatering glaze. In a small saucepan, combine the gochujang, soy sauce, honey, rice vinegar, and sesame oil. Whisk these ingredients together over medium heat and let the mixture simmer gently for about 5 minutes. This simmering step thickens the sauce and melds the flavors, creating a sticky, flavorful coating that’ll cling beautifully to your wings.

Step 3: Toss Wings in the Sauce

Once the wings are done baking and gloriously crispy, transfer them into a large bowl. Pour the warm Korean BBQ sauce over the wings and toss thoroughly until each piece is lovingly coated in the shiny, spicy glaze that sparks excitement in every bite.

Step 4: Garnish and Serve

Finish your Korean BBQ Chicken Wings Recipe by sprinkling toasted sesame seeds and freshly chopped green onions on top. These garnishes add a pop of color and a delightful texture contrast, rounding out your dish perfectly.

How to Serve Korean BBQ Chicken Wings Recipe

A white rectangular plate holds a pile of grilled chicken drumsticks covered in a shiny, sticky, deep red sauce with some charred spots. The chicken skin looks crisp and caramelized, with small white sesame seeds and chopped green onions sprinkled on top. The plate sits on a white marbled surface with some green onion stalks partially visible to the side. The image shows the texture of the sauce glistening under soft light, capturing the rich colors and slight charring on the chicken. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding sesame seeds and green onions is a classic finishing touch, providing not only a burst of fresh flavor but also a beautiful aesthetic glow. Sometimes, a sprinkle of crushed peanuts or a dusting of toasted chili flakes can bring an extra layer of texture and heat that takes these wings to the next level.

Side Dishes

Serve these irresistible Korean BBQ wings alongside simple sides like steamed white rice or sticky jasmine rice, which soaks up any extra sauce wonderfully. For a balanced meal, fresh cucumber salad or crunchy kimchi complements the heat and brings refreshing coolness to the table. Crisp veggie sticks paired with a tangy dipping sauce also make a lovely accompaniment.

Creative Ways to Present

For a casual party vibe, arrange the wings on a rustic wooden board with small bowls of pickled kimchi and dipping sauces like cool ranch or creamy garlic aioli. Want to impress at your next game day? Serve your Korean BBQ Chicken Wings Recipe in individual lettuce cups for a handheld delight that doubles as a fun finger food.

Make Ahead and Storage

Storing Leftovers

Leftover Korean BBQ chicken wings can be stored in an airtight container in the refrigerator for up to 3 days. Keeping them sealed prevents them from drying out, so they’ll still taste delicious when reheated.

Freezing

If you want to keep your wings longer, freezing is a great option. Place the cooled wings in a freezer-safe container or heavy-duty zip bag for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

To bring your wings back to life, reheat them in a 375°F (190°C) oven for about 10 minutes or until warmed through and crisp again. Avoid microwaving if possible, as the skin can become rubbery instead of crispy.

FAQs

Can I use an air fryer instead of baking?

Absolutely! Air frying the wings at 400°F (200°C) for about 25 minutes yields fantastic crispy results with less oil and less wait time. Just flip halfway through cooking for even crispiness.

How spicy is the Korean BBQ sauce?

The heat level depends on your gochujang brand. It generally offers a moderate spice with a hint of sweetness. If you prefer milder wings, simply add extra honey to balance the spice.

Can I make this recipe gluten-free?

Yes! Just use tamari or a certified gluten-free soy sauce instead of regular soy sauce to keep the sauce gluten-free without compromising flavor.

Is it better to use whole wings or wingettes/drumettes?

Both options work well, so feel free to use your preference. Wingettes and drumettes are often easier to eat, while whole wings can give you a nice mix of textures.

Can I prepare the sauce ahead of time?

Yes, the Korean BBQ sauce can be made a day in advance and refrigerated. Simply warm it gently before tossing with freshly baked wings for the best taste and texture.

Final Thoughts

This Korean BBQ Chicken Wings Recipe is truly one of those dishes that’s bound to become a family favorite or your go-to party appetizer. Its layers of flavor, perfect balance of heat and sweetness, and crispy texture make every bite a joy. I can’t wait for you to try this recipe and watch it disappear faster than you’d expect. Don’t hesitate to get creative with your sides and garnishes — it’s all part of the delicious fun!