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Korean Chicken Wings

Grilled Korean Chicken Wings

Course: Chicken Wings
Cuisine: Korean
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Gary Glen

If you love sweet and sticky wings, these Korean chicken wings will be right up your alley. We've keep the heat level somewhat mild, but with a small addition of a few ingredients, you can jack up the heat to atomic level if you wish.

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GO GET THIS STUFF

For the Marinade

  • 1 cup Reduced Sodium Soy Sauce
  • 1/2 cup Dark Brown Sugar See Note 1
  • 1/2 cup Light Brown Sugar
  • 1/2 cup Seasoned Rice Vinegar See Note 2
  • 1/2 cup Gochujang
  • 1/4 cup Gochugaru
  • 2 tablespoon Fresh Ginger chopped (See Note 3)
  • 6 Garlic Cloves minced
  • 1 Kiwi peeled and chopped
  • 1 Asian pear peeled and chopped (See Note 4)
  • 1 bunch scallions sliced with green and white parts separated
  • 1/4 cup Toasted Sesame Oil

For the Wings

  • 3 pounds chicken wings cut into flats and drumettes
  • 1/2 cup sweet chili sauce
  • reserved green scallions for garnish if desired
  • Hot Chili Paste (Sambal Oelek, for a spicy hot wing)

THEN DO THIS

  1. In a medium mixing bowl, combine marinade ingredients and whisk until blended.
  2. Place wings in a large zip-lock freezer bag or baking dish. Pour in the marinade and seal, or cover the baking dish. Marinate for at least 30 minutes, or up to 4 hours.
  3. For hot wings, add sweet chili sauce to a small mixing bowl and whisk in hot chili paste to taste.
  4. Prepare a grill for two-zone cooking. (a hot side and a cool side) Adjust the temperature to about 375°F (190°C).
  5. Remove wings from marinade and place on the cool side of the grill. Cover grill and cook for 6 minutes. Flip wings and cook another 6 minutes.
  6. Baste wings with the sweet chili sauce and place directly over the fire and cook for 5 minutes. Flip and baste again. Allow to cook another 5 minutes. Repeat 2 more times until wings are done. The best way to determine whether they are done is when an instant-read meat thermometer registers 165°F (75°C). Otherwise a taste test may be in order.
  7. Remove from grill and garnish with the reserved green scallions, if using.

Recipe Notes

Note 1: If you only have one type of brown sugar, just use a cup of whatever you have.
Note 2: Seasoned rice vinegar is sweeter than its unseasoned counterpart. Regular apple cider vinegar with a tablespoon of sugar can be substituted.
Note 3: Ginger paste in the jar or tube is a good substitute for fresh ginger.
Note 4: Substitute with a Bosc pear or a sweet apple.