Description
Deliciously spicy and crispy Gochujang Korean Wings featuring a flavorful homemade sauce with gochujang pepper paste, garlic, ginger, and a blend of savory and tangy ingredients. Perfectly grilled wings with a crispy finish and garnished with sesame seeds and scallions for an irresistible appetizer or snack.
Ingredients
Wings
- 2 pounds of chicken wings, tips removed
- 1 tablespoon baking powder
- 2 tablespoons Sunshine State of Mind Citrus Rub
Sauce
- 1 tablespoon avocado oil
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, crushed
- ⅓ cup gochujang pepper paste
- ¼ cup Mirin
- ¼ cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon fish sauce
Garnish
- 1 tablespoon sesame seeds
- 4 scallions, finely chopped (optional)
Instructions
- Make the sauce: In a small saucepan over low heat, add avocado oil, crushed garlic, and freshly grated ginger. Cook gently for about 2 minutes until softened. Add the gochujang pepper paste, Mirin, brown sugar, sesame oil, soy sauce, rice wine vinegar, and fish sauce. Simmer gently for 10 minutes to blend the flavors, then remove from heat and set aside.
- Prepare the wings: Pat the chicken wings dry with paper towels to remove moisture. Place wings in a large bowl and toss thoroughly with baking powder to evenly coat. Add the Sunshine State of Mind Citrus Rub and toss again until wings are fully coated.
- Preheat the grill: Light your charcoal grill and set up for indirect cooking with a heat deflector in place. Use a digital temperature controller to start at 200°F to get the coals fully lit, then increase the temperature setting to 400°F. Add wood chunks to the fire for added smoke flavor.
- Smoke the wings: Place wings on the grill over indirect heat and smoke until they reach an internal temperature of 160°F. This slow cooking infuses smoky flavor and cooks the wings evenly.
- Crisp the wings: Remove the heat deflector to expose more direct flame. Move wings directly over the coals and crisp them up, taking care to avoid burning. Continue cooking until the internal temperature hits at least 165°F for safe consumption.
- Toss in sauce and garnish: Remove wings from the grill and let them cool slightly for easier handling. Toss wings thoroughly in the prepared Gochujang BBQ sauce. Garnish with toasted sesame seeds and finely chopped scallions before serving.
Notes
- Using baking powder helps create a crispy skin on the wings when grilled.
- Maintaining proper grill temperature is crucial for achieving smoky flavor and crispy texture.
- The sauce can be made ahead and refrigerated; reheat gently before tossing the wings.
- Adjust the amount of gochujang paste based on your preferred spice level.
- Ensure wings reach a safe internal temperature of 165°F before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Korean
