Korean BBQ wings bring the irresistible flavors of Seoul’s bustling street food scene straight to your kitchen. These sticky, sweet, and savory wings combine the best of Korean barbecue with America’s favorite finger food, creating a fusion that’s absolutely addictive.
We’ve perfected this recipe to deliver that perfect balance of gochujang heat, soy sauce umami, and caramelized sweetness that makes Korean BBQ so crave-worthy. The secret lies in our double-cooking method – first baking for tender meat, then broiling for that coveted crispy exterior that holds onto every drop of our glossy Korean BBQ glaze.
Whether you’re hosting a game day party or looking to spice up your weeknight dinner routine, these wings deliver restaurant-quality results without the hefty price tag. Get ready to lick your fingers clean because these Korean BBQ wings are about to become your new obsession.
Ingredients
We’ve carefully selected each ingredient to deliver the authentic Korean BBQ flavors that make these wings irresistible. Our recipe breaks down into four essential components that work together to create the perfect balance of sweet, spicy, and savory notes.
For the Wings
- 3 pounds chicken wings, separated into flats and drumettes
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Korean BBQ Marinade
- 1/3 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice wine or mirin
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely chopped
- 1 Asian pear, grated (or 1 regular pear)
- 1 tablespoon gochujang paste
For the Glaze
- 1/4 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang paste
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 teaspoon red pepper flakes (optional)
- Fresh cilantro leaves
Equipment Needed
Preparing our Korean BBQ wings requires exact equipment to achieve that perfect balance of crispy exterior and tender interior. We’ve organized the essential tools by cooking stage to ensure you have everything ready before starting this delicious recipe.
For Preparation and Marinating
Large mixing bowls serve as our primary workspace for combining marinades and coating wings. We recommend having at least two bowls to keep ingredients organized throughout the preparation process.
Measuring cups and spoons ensure precise ingredient ratios that create the authentic Korean BBQ flavor profile. Accuracy matters when balancing the sweet, salty, and spicy elements in our marinade and glaze.
A saucepot becomes essential for simmering our Korean BBQ sauce on the stovetop. This allows us to properly combine the gochujang, honey, and other glaze ingredients while achieving the right consistency.
For Cooking
Deep frying equipment includes a heavy-based saucepan, wok, or Dutch oven that can safely hold oil for frying. The vessel should be large enough to accommodate multiple wings without overcrowding.
A candy thermometer or deep-fry thermometer maintains precise oil temperature control during the frying process. Temperature accuracy prevents burning the sugary sauce components while ensuring proper cooking.
Wire racks positioned over baking sheets allow wings to dry properly before frying. This critical step removes excess moisture that could interfere with achieving maximum crispiness.
Alternative cooking methods require either a grill (gas, charcoal, or pellet), air fryer set to 350°F, or specialized equipment like a Schwank Grill for high-temperature outdoor cooking.
Tongs and spatulas provide safe handling tools for maneuvering wings during cooking and sauce application. Heat-resistant utensils prevent accidents when working with hot oil or glaze.
For Serving
Serving plates accommodate the finished wings while allowing space for garnish presentation. Choose plates that complement the vibrant colors of our Korean BBQ creation.
Garnishing tools help apply sesame seeds and sliced scallions with precision and visual appeal. Small spoons or shakers work well for distributing toppings evenly across the wings.
Instructions
Let’s transform these simple chicken wings into Korean BBQ perfection using our tested technique. Our step-by-step approach ensures restaurant-quality results every time.
Prep the Wings
We start by thoroughly patting 1.5 to 2 pounds of chicken wings dry with paper towels to remove excess moisture. This crucial step creates the foundation for achieving that coveted crispy exterior we’re after.
Next, we lightly brush each wing with olive oil to enhance texture and promote even browning during cooking. The oil coating helps our seasonings adhere better while preventing the wings from sticking to our cooking surface.
We arrange the prepared wings on a clean workspace, ensuring they’re ready for our flavorful marinade application.
Make the Marinade
We combine all marinade ingredients in a large bowl to create our signature Korean BBQ flavor base. Our mixture includes ¼ cup brown sugar, 3 tablespoons low sodium soy sauce, and 2 tablespoons rice vinegar for the perfect sweet and tangy foundation.
For heat and authentic Korean flavor, we add 1 teaspoon gochujang powder or 1 tablespoon sriracha as a substitute. We incorporate ½ teaspoon ground ginger, ¼ teaspoon garlic powder, and ¼ teaspoon cracked black pepper to complete our spice blend.
We stir all ingredients thoroughly until they form a thick, well-combined paste. The marinade should have a rich, glossy appearance with no dry spots of sugar or spice remaining.
Marinate the Wings
We add our prepared wings to the marinade bowl, ensuring each piece gets completely coated. Using clean hands or tongs, we massage the marinade into every surface of the wings for maximum flavor penetration.
We cover the bowl tightly with plastic wrap or transfer everything to a resealable bag for easier handling. The wings need to refrigerate for 1 to 2 hours, allowing the Korean BBQ flavors to absorb deeply into the meat.
During this marinating time, we avoid disturbing the wings to let the flavors develop properly. The longer marination creates more intense taste and helps tenderize the meat.
Prepare for Cooking
We preheat our oven to 400°F while removing the wings from refrigeration. This temperature provides the ideal balance of heat for cooking through while achieving crispy skin.
We line a baking sheet with aluminum foil and place a wire rack on top to promote even air circulation around each wing. This setup prevents steaming and ensures uniform cooking results.
After removing wings from the marinade, we shake off excess liquid and space them evenly on the wire rack. We avoid overcrowding to maintain proper heat circulation and prevent soggy spots.
For extra crispiness, we can toss the wings in a flour mixture of flour, salt, and black pepper before placing on the rack. We bake for 15 to 20 minutes, then reduce heat to 350°F and continue cooking for 10 to 15 minutes until wings reach proper doneness and achieve golden brown color.
Cooking Methods
Korean BBQ wings can be prepared using three distinct cooking methods that each deliver exceptional results. We’ll explore grilling, baking, and air frying techniques to help you choose the perfect method for your kitchen setup and preferences.
Grilled Korean BBQ Wings
We recommend grilling Korean BBQ wings over indirect heat to achieve the perfect balance of crispy skin and juicy meat. Start by setting up your grill with indirect heat zones and place the wings fat side down to render the fat properly. Cook the wings for approximately 25-30 minutes, turning them every 8-10 minutes to ensure even cooking and prevent charring.
During the grilling process, we baste the wings with Korean BBQ sauce during the final 10 minutes of cooking. This technique creates a beautiful caramelized glaze while preventing the sugars from burning. The wings reach perfection when they develop a deep golden color and the internal temperature reaches 165°F.
Baked Korean BBQ Wings
Our baked method delivers restaurant quality results with minimal effort and maximum flavor. We coat the marinated wings with a light flour mixture containing salt and pepper to create extra crispiness during baking. Place the wings on a wire rack positioned over a foil lined baking sheet to promote air circulation around each wing.
Bake the wings at 400°F for 15 minutes before switching to broil mode for 3-5 minutes to achieve that coveted crispy skin. While the wings bake, we prepare the Korean BBQ sauce by simmering soy sauce, brown sugar, rice vinegar, and gochujang until it thickens. Once the wings finish baking, toss them immediately in the warm sauce for maximum flavor absorption.
| Temperature | Initial Time | Broil Time | Total Time |
|---|---|---|---|
| 400°F | 15 minutes | 3-5 minutes | 18-20 minutes |
Air Fryer Korean BBQ Wings
Air frying produces incredibly crispy Korean BBQ wings in record time with minimal oil usage. We pat the marinated wings completely dry and lightly dust them with flour for enhanced crispiness. Preheat your air fryer to 375°F and arrange the wings in a single layer without overcrowding the basket.
Cook the wings for 20-25 minutes, shaking the basket every 8 minutes to ensure even browning on all sides. The wings are ready when they reach a golden brown color and register 165°F on a meat thermometer. Immediately toss the hot wings with our Korean BBQ sauce and garnish with chopped green onions and toasted sesame seeds for the authentic finishing touch.
| Temperature | Cook Time | Shake Intervals | Internal Temp |
|---|---|---|---|
| 375°F | 20-25 minutes | Every 8 minutes | 165°F |
Making the Glaze
We create the signature Korean BBQ glaze that transforms ordinary wings into extraordinary culinary experiences. This sticky sweet and savory coating balances umami richness with gentle heat perfectly.
Prepare the Glaze
We combine soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, and minced garlic in a medium saucepan. The mixture should include these essential proportions for optimal flavor balance:
| Ingredient | Amount | Purpose |
|---|---|---|
| Soy sauce | 1/2 cup | Umami base and saltiness |
| Brown sugar | 1/3 cup | Sweetness and caramelization |
| Rice vinegar | 2 tablespoons | Tangy brightness |
| Gochujang | 1-2 tablespoons | Korean heat and depth |
| Sesame oil | 1 teaspoon | Nutty flavor accent |
| Minced garlic | 3 cloves | Aromatic foundation |
We bring this mixture to a gentle simmer over medium heat. Next we create a cornstarch slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. We whisk the slurry into the simmering sauce gradually to prevent lumps from forming.
The glaze requires continuous stirring as it cooks for 5-7 minutes until it reaches the consistency of traditional barbecue sauce. We know the glaze is ready when it coats the back of a spoon and has a glossy appearance. The finished glaze should cling beautifully to the wings without being too thick or too thin.
Apply the Glaze
We remove the perfectly baked wings from the oven once they reach an internal temperature of 165°F and display golden crispy skin. The wings should rest for 2-3 minutes to allow the surface moisture to evaporate slightly for better glaze adhesion.
We transfer the hot wings to a large mixing bowl and pour the warm glaze over them generously. Using tongs or clean hands we toss the wings thoroughly to coat every surface evenly with the sticky Korean BBQ glaze. The heat from the wings helps the glaze set and creates that signature glossy finish.
We immediately garnish the glazed wings with chopped green onions and toasted sesame seeds for added texture and visual appeal. The glaze continues to thicken slightly as it cools creating the perfect sticky coating that makes Korean BBQ wings irresistible.
Serving Suggestions
These Korean BBQ wings deserve thoughtfully chosen accompaniments that complement their bold flavors and sticky glaze. We recommend selecting sides that provide textural contrast and help balance the rich umami notes.
Traditional Korean Sides
Kimchi stands as the quintessential Korean side dish that pairs beautifully with our wings. The fermented spicy cabbage cuts through the sweetness of the glaze while adding probiotics and a satisfying crunch. We love how the tangy fermentation brightens each bite.
Japchae brings an elegant touch to the meal with its silky glass noodles tossed with colorful vegetables. This stir-fried dish offers a delicate flavor that won’t compete with the wings while providing satisfying substance.
Pickled radish or cucumber delivers the perfect acidic counterpoint to our sticky glazed wings. The clean bright flavors cleanse the palate between bites and help prevent flavor fatigue during the meal.
Steamed white rice serves as an essential foundation that soaks up every drop of that precious Korean BBQ sauce. We recommend serving it in individual bowls so guests can customize their rice to wing ratio.
Korean potato salad adds creamy richness that mellows the heat from gochujang. Unlike Western versions this Korean style features a lighter dressing that won’t mask the wings’ complex flavors.
Modern Pairings
Asian slaw with tangy dressing creates an ideal modern complement that balances the wings’ sweetness and spice. We combine cabbage carrots and bell peppers with rice vinegar and sesame oil for a refreshing crunch.
Sesame roasted vegetables such as broccoli or green beans add nutritious substance while echoing the sesame notes in our glaze. The caramelized edges from roasting provide textural interest that enhances the overall dining experience.
Cold noodles or rice paper rolls offer a fresh contemporary option that feels lighter alongside the rich wings. These preparations help reset the palate and add visual variety to the plate presentation.
| Beverage Pairing | Flavor Profile | Why It Works |
|---|---|---|
| Create Beer | Hoppy or Crisp | Cuts through richness |
| Soju | Clean and Neutral | Traditional Korean spirit |
| Sparkling Water | Effervescent | Cleanses palate |
Cold beverages work exceptionally well with these wings since the carbonation helps cut through the sticky glaze while refreshing the palate between bites.
Storage and Reheating
After enjoying these incredible Korean BBQ wings fresh from the kitchen, we can easily preserve their delicious flavors for future meals. Proper storage and reheating techniques ensure our wings maintain their signature taste and texture.
Storing Leftovers
We recommend storing leftover Korean BBQ wings in an airtight container in the refrigerator where they remain safe and flavorful for up to five days. Our wings should be completely cooled before placing them in storage to prevent condensation buildup. The sticky glaze may firm up during refrigeration, but this is completely normal and won’t affect the wings’ quality when reheated properly.
Reheating Instructions
We achieve the best results when reheating our Korean BBQ wings using methods that restore their crispy exterior. Our top recommendation involves using an air fryer or placing the wings on a grill over indirect heat to maintain that perfect crispiness we worked so hard to achieve.
For oven reheating, we preheat to 350°F and place wings on a baking tray until warmed through. This method effectively revives the wings while keeping the meat tender and the glaze properly caramelized.
Microwave reheating remains an option for quick warming, though we must monitor carefully to avoid burning due to the sugary sauce components. The wings may lose some crispiness with this method, but they’ll still deliver that authentic Korean BBQ taste we love.
Tips for Perfect Korean BBQ Wings
We’ve discovered that achieving restaurant-quality Korean BBQ wings at home relies on mastering three essential techniques. These expert tips will help you create wings with the perfect balance of crispy texture and bold Korean flavors.
Marinating Tips
We recommend marinating your wings for 4 to 8 hours to achieve maximum flavor penetration throughout the meat. The longer marinating time allows the savory soy sauce, aromatic garlic, and spicy gochujang to fully absorb into the chicken. For those pressed for time, a minimum of 30 minutes will still deliver noticeable flavor enhancement.
Our marinade formula combines savory, sweet, and spicy elements for the most authentic Korean BBQ taste. We blend soy sauce with garlic, ginger, and chili peppers or gochugaru for the base flavors. Adding sesame oil provides nutty depth while rice vinegar brightens the entire mixture. Honey or brown sugar creates the essential sweetness that balances the heat.
We suggest reducing or omitting chili paste and spicy flakes for a milder wing experience. A splash of lemon juice or additional vinegar helps brighten the marinade when you decrease the heat level.
Cooking Tips
We achieve the best results by cooking wings at 425°F for 20 to 25 minutes when using the baking method. Flipping the wings halfway through cooking and basting them with marinade develops that coveted crispy skin texture.
For grilling enthusiasts, we recommend using indirect high heat around 400°F for optimal results. Start cooking the wings skin side down for approximately 15 minutes until the skin becomes crispy, then flip them to finish cooking. Always ensure the internal temperature reaches 165°F for food safety.
We often employ a double cooking technique for superior texture and flavor development. This method involves first browning the wings in a pan or giving them an initial bake, then finishing them on the grill or in the oven for maximum crispiness.
| Cooking Method | Temperature | Time | Key Technique |
|---|---|---|---|
| Baking | 425°F | 20-25 minutes | Flip and baste halfway |
| Grilling | 400°F | ~15 minutes per side | Start skin side down |
| Double Cook | Varies | Extended | Brown first, then crisp |
Flavor Enhancement Tips
We balance the heat from gochujang by incorporating honey or brown sugar, which also promotes beautiful caramelization during the cooking process. This sweetness creates the signature glaze that makes Korean BBQ wings so irresistible.
Our favorite finishing touches include toasted sesame seeds and sliced green onions as garnishes. These additions provide aromatic appeal and vibrant color contrast against the glossy wings.
We boost umami flavors by adding a splash of fish sauce or an extra dash of soy sauce to our marinade. This technique deepens the savory complexity without overwhelming the other flavors.
Heat levels remain completely customizable through our use of gochujang, gochugaru, or hot sauce depending on your preference. We start with smaller amounts and adjust upward to find your perfect spice level.
Variations
Our Korean BBQ wings recipe adapts beautifully to different flavor preferences and dietary needs. These variations maintain the signature sticky glaze while offering unique twists on the classic preparation.
Spicy Korean BBQ Wings
We recommend coating 1½ lbs wings in a flour mixture of ¼ cup flour, ½ teaspoon salt, and ¼ teaspoon black pepper for extra crispiness. Bake the wings for 15 minutes at 400°F, then broil for 2-3 minutes until golden and crispy.
Our fiery sauce combines:
- 6 tablespoons low sodium soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha or 1 teaspoon crushed red pepper flakes
- 1 tablespoon toasted sesame oil
- 2 teaspoons minced garlic
Bring sauce ingredients to a boil in a saucepan. Create a slurry with 1 tablespoon cold water and 1 teaspoon cornstarch, then stir into the boiling sauce until thickened. Toss the crispy wings in the spicy glaze and garnish with chopped green onions and sesame seeds.
Sweet and Tangy Version
We achieve the perfect sweet-tangy balance by incorporating additional honey or brown sugar into our base marinade. Add extra vinegar or a squeeze of fresh lemon juice to brighten the flavor profile and cut through the richness.
Our signature sweet-tangy glaze features gochujang Korean red chili paste combined with soy sauce and brown sugar for a sticky coating. This version works beautifully with both baked and fried wings. Coat the cooked wings thoroughly in the warm glaze for maximum flavor adhesion.
The sweetness develops beautifully during cooking, creating caramelized edges that complement the tangy vinegar notes. We recommend serving these wings immediately while the glaze remains glossy and warm.
Low-Sodium Option
We reduce sodium content without compromising flavor by using low sodium soy sauce or tamari as our base. Eliminate added salt from the flour coating and seasoning blend to keep sodium levels in check.
Natural sweeteners like honey provide flavor depth while maintaining moderation in our healthier version. We substitute chili garlic sauce with fresh minced chili or red pepper flakes to control sodium while preserving heat levels.
Our low-sodium marinade maintains the essential flavor balance through rice vinegar and sesame oil. These ingredients provide the signature Korean BBQ taste without excess salt. The wings remain just as sticky and flavorful using this modified approach, proving that healthy versions can deliver exceptional results.
Conclusion
We’ve shown you how to create restaurant-quality Korean BBQ wings that’ll become your go-to recipe for any gathering. The combination of proper marinating techniques and our double-cooking method ensures you’ll achieve that perfect balance of crispy exterior and juicy interior every time.
These wings aren’t just delicious – they’re incredibly versatile. Whether you choose the classic version or experiment with our spicy or sweet variations you’ll have a crowd-pleasing dish that works for game day parties or casual weeknight dinners.
The beauty of this recipe lies in its adaptability. You can use your preferred cooking method whether that’s baking grilling or air frying and still achieve outstanding results. Don’t forget to pair them with traditional Korean sides and cold beverages for the complete experience.
Now it’s time to fire up your kitchen and treat yourself to these irresistible Korean BBQ wings!
Frequently Asked Questions
What makes Korean BBQ wings different from regular chicken wings?
Korean BBQ wings feature a unique flavor profile combining gochujang heat, soy sauce umami, and caramelized sweetness. They use a distinctive marinade with Korean ingredients like gochujang, sesame oil, and rice wine, plus a signature glaze that creates a sticky, glossy coating unlike traditional buffalo or barbecue wings.
How long should I marinate Korean BBQ wings?
For best results, marinate Korean BBQ wings for 4 to 8 hours in the refrigerator. The minimum marinating time is 1-2 hours, but longer marination allows the flavors to penetrate deeper into the meat, creating more authentic and intense Korean BBQ flavors.
What is gochujang and can I substitute it?
Gochujang is a Korean fermented chili paste that provides both heat and umami depth. If unavailable, you can substitute it with sriracha mixed with a small amount of miso paste, or use sriracha alone for a simpler substitution, though the flavor will be slightly different.
What cooking methods work best for Korean BBQ wings?
You can prepare Korean BBQ wings using three main methods: baking at 400-425°F, grilling over indirect heat, or air frying. Each method takes 20-30 minutes and should reach an internal temperature of 165°F. The double-cooking technique ensures crispy skin and tender meat.
How do I make the Korean BBQ glaze?
Combine soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, and minced garlic in a saucepan. Simmer the mixture until it thickens to a glossy consistency. Toss the cooked wings in warm glaze for even coating, then garnish with green onions and sesame seeds.
What are the best side dishes to serve with Korean BBQ wings?
Traditional Korean sides include kimchi, japchae, pickled radish, and steamed rice. Modern pairings like Asian slaw, sesame roasted vegetables, and cold noodles also work well. These sides balance the wings’ bold flavors and provide complementary textures.
How should I store and reheat leftover Korean BBQ wings?
Store leftover wings in an airtight container in the refrigerator for up to 5 days. Reheat using an air fryer, grill over indirect heat, or oven at 350°F to restore crispiness. Avoid microwaving as it may make the wings soggy and compromise texture.
Can I make Korean BBQ wings less spicy?
Yes, reduce the gochujang amount or substitute with a milder sauce. You can also increase the brown sugar and honey in the glaze to balance the heat. Start with less spice and adjust to taste, as you can always add more heat but can’t remove it.
What beverages pair well with Korean BBQ wings?
Cold beverages work best to balance the rich, spicy flavors. Try hoppy or crisp beers, soju (Korean rice wine), or sparkling water with lime. These drinks help cleanse the palate and complement the wings’ sticky glaze and bold Korean flavors.
How do I get extra crispy Korean BBQ wings?
For maximum crispiness, pat wings completely dry before cooking, use baking powder in your coating, and employ the double-cooking method. Bake at 425°F on a wire rack, or use an air fryer. Avoid overcrowding and ensure wings reach 165°F internal temperature.
