Homemade Korean Wings Recipe with Gochujang Sauce

If you love Korean BBQ flavors, buckle up, because these gochujang chicken wings are going to be your new favorite wing recipe! These wings are tossed in my super popular Korean BBQ Sauce recipe, offering a spicy, umami flavor that leaves guests practically licking their plates.

In fact, I recommend you go ahead and make an extra batch to keep on hand for everything from ribs to chicken! It’s highly addictive and pairs well with everything. However, my absolute favorite way to use it is with these smoked chicken wings.

This recipe is pretty straightforward as most of the prep is in making the sauce. Once that’s prepped, all you have to do is season the chicken and grill. You’ll be happy this recipe makes a large batch because all your friends and family will be coming back for seconds and thirds!

What is Gochujang?

Gochujang is a Korean condiment made from red chili peppers, fermented soybeans, glutinous rice, and salt. Slightly spicy in flavor with a mildly sweet, bold, salty, umami taste, it adds incredible depth to any recipe from these gochujang wings to gochujang baby back ribs!

Recipe Ingredients

** Full printable instructions at the recipe card at the end

For the Wings

• Chicken Wings – Use two pounds of chicken wings with the tips removed.
• Baking Powder – This is my secret weapon to creating the best crispy exterior!
• Sunshine State of Mind Citrus Rub – Feel free to substitute any other citrus rub you like best if needed. Use code GOCHU for $1.00 to give my rub a try! Warning, it's highly addictive and even doubles as a margarita rimmer!
• Sesame Seeds and Scallions – Used as garnish, these add a subtle crunch and a nutty, pungent taste.

For the Gochujang BBQ Sauce

• Aromatics – Crushed garlic cloves and freshly grated ginger create a savory, tangy, subtly sweet flavor base for the sauce.
• Gochujang Pepper Paste – I can typically find this in the Asian section of my local grocery store. Or, you can find it gochujang paste on Amazon.
• Mirin – Mirin is Japanese rice wine made for cooking, you can usually find it in the Asian section at your grocery store. If it’s not at your grocery store, you can also find mirin online.
• Brown Sugar – This sweetens the sauce and adds a slight molasses taste. Coconut sugar will also work.
• Sesame Oil – A little goes a long way to infuse the sauce with a subtle nutty flavor.
• Soy Sauce – Enhances the salty, umami flavors. For a gluten-free option, substitute coconut aminos or tamari instead.
• Rice Wine Vinegar – Adds a slight sweetness and a tangy taste.
• Fish Sauce – Trust me on this! It adds lots of depth, creating an authentic gochujang flavor. 
• Avocado Oil – Light olive oil will also work.

Tools Needed

• Firestarter Cube
• Smoking Chips – I prefer Bourbon Barrel chunks.
• Charcoal
• Heat Deflector
• Meat Thermometer

How to Make Grilled Korean Chicken Wings

1. Make the Gochujang BBQ Sauce

Warning, this Korean BBQ Sauce recipe, one of the most popular recipes on my site, is HIGHLY addictive! It goes great on all proteins (I put them on pork ribs for an Asian-style rib experience, but trust me when I tell you that you will want to have a jar of this on hand at ALL times!)

• Add the avocado oil, garlic, and ginger to a pot over low heat on the stove, and simmer just long enough to soften.
• Whisk in the remaining sauce ingredients, and let the mixture simmer to combine. Then, remove it from the heat, and set aside.

2. Prep the Wings

• Blot the wings with a clean paper towel to remove any excess moisture.
• Transfer the wings to a large bowl, and toss with baking powder.
• Add the BBQ rub, and toss again to coat.

3. Grill the Korean Wings

• Start the charcoal on your LoCo Kettle grill, and set the temperature on your digital controller to 200 degrees Fahrenheit until your coals are fully started. Then, change the temperature to 400 degrees Fahrenheit once the charcoal is lit.
• Add your wood chunks, and place the heat deflector on the grill.
• Smoke the wings until they reach an internal temperature of 160 degrees Fahrenheit when measured with a meat thermometer.
• Open the heat deflector so more open flame is exposed, and crisp the wings directly over the coals. Be careful not to burn!
• Remove the wings from the grill, and let them cool slightly.
• Toss in the prepared gochujang BBQ sauce. Then, garnish the wings with sesame seeds and scallions, and enjoy!

Serving Suggestions

I love to serve my Korean wings with coconut rice with Asian slaw for a complete meal. However, you can also pair them with a cucumber salad, edamame, cauliflower rice, or fried rice. Or, enjoy them on their own as a tasty appetizer or snack! 

Frequently Asked Questions

More Chicken Wing Recipes

• Szechuan Pepper Wings with Thai Peanut Sauce
• Spicy-Sweet Sriracha Honey Chicken Wings
• Florida Orange Chicken Wings
• Alabama White Sauce Chicken Wings