Crispy Korean BBQ Chicken Wings: The Ultimate Spicy & Sweet Recipe (Grilled, Baked, or Air Fried!)
Get ready to elevate your appetizer game with these incredibly flavorful and irresistibly crispy Korean BBQ Chicken Wings! Bursting with a perfect balance of spicy, sweet, and savory notes, these wings are pure magic. Whether you prefer to fire up the grill for a smoky char, bake them to golden perfection in the oven, or achieve extra crispiness in your air fryer, this recipe delivers an unforgettable experience. Be warned: they disappear fast, so grab a few for yourself before serving them to your eager crowd!
There’s something uniquely satisfying about perfectly cooked chicken wings. For many, they’re a nostalgic treat, bringing back memories of parties, game nights, and delicious, messy indulgence. I certainly didn’t fully appreciate them until my early twenties, but once I did, there was no turning back! And let’s be honest, if you’re not getting a little messy while eating wings, are you truly enjoying the experience?
These Korean BBQ Chicken Wings combine all the elements I adore: an incredibly crispy exterior (achieved without deep-frying!), a succulent and juicy interior, and an explosion of flavor from a rich, savory marinade. To top it all off, a sticky, sweet, and spicy Korean BBQ sauce coats every bite, leaving you with wonderfully saucy fingers and a craving for more. This recipe is designed to ignite your taste buds with a delightful kick, without overwhelming your palate.
Whether you’re gearing up for the big game this weekend, hosting a casual get-together, or simply craving something delightfully spicy and crispy, these wings are your answer. They also happen to be a fantastic partner for a refreshing soju yogurt cocktail, offering a cool contrast to the fiery flavor!
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🍗 Behind the Recipe
These spicy and saucy Korean BBQ Chicken Wings have been a cherished recipe since 2019, constantly refined to bring you the best possible flavor and texture. My inspiration stems from a deep love for crispy wings combined with the complex, balanced flavors of spicy-sweet Korean sauces. This recipe has recently received a fantastic “glow-up” with brand new photos, clearer, more concise instructions, and the addition of oven and air fryer cooking options. This ensures that everyone, regardless of their kitchen setup, can enjoy these deliciously easy wings for game day, a party, or simply a satisfying weeknight meal.
Ingredients for Ultimate Flavor
Every great recipe starts with quality ingredients. Here’s what you’ll need to create these outstanding Korean BBQ Chicken Wings, along with tips for making the most of each one:
- Chicken wings – For the best value and control over portion size, I recommend buying whole chicken wings and breaking them down into drummettes and flats yourself. This quick process usually takes only about 5-10 minutes and can significantly cut costs. If time is a constraint, pre-broken wings are perfectly fine. Regardless, ensure your wings are thoroughly patted dry before marinating; this is a crucial step for achieving that coveted crispy skin.
- Gochujang – This vibrant red chili paste is the heart and soul of our Korean BBQ sauce. Gochujang offers a unique depth of savory, sweet, and spicy flavors with a distinct fermented tang that is irreplaceable. It’s a staple in Korean cuisine and can be found in the Asian foods section of most large grocery stores or specialty markets. You can even explore making your own homemade gochujang for an authentic touch.
- Brown sugar – Essential for balancing the heat of the gochujang and contributing to the sauce’s sticky, caramelized texture. You can use either dark or light brown sugar, depending on your preference for a deeper molasses flavor.
- Soy sauce – This liquid condiment brings a rich umami depth and savory foundation to the marinade and sauce. While any soy sauce works, opting for a low-sodium version allows you to control the overall saltiness of the dish more effectively.
- Sesame oil – A little goes a long way with this intensely aromatic oil, derived from toasted sesame seeds. It imparts a distinctive nutty flavor that is characteristic of Korean cuisine. Look for it in the Asian foods aisle of your local supermarket.
- Rice wine vinegar – This mild, slightly sweet vinegar provides a delicate tang that beautifully cuts through the richness of the wings and balances the other bold flavors. It’s less acidic than white vinegar and a fantastic addition to Asian-inspired marinades.
- Garlic – A non-negotiable for virtually any savory dish, garlic adds a pungent, aromatic kick. While fresh garlic, finely minced, offers the most vibrant flavor, I often keep a jar of minced garlic in my fridge for convenience. This shortcut saves time and keeps my hands from smelling like garlic!
- Ginger – Fresh ginger is key here; avoid ground ginger, as its flavor profile is significantly different. Like garlic, fresh ginger offers a zesty, slightly peppery warmth that brightens the entire dish. If grating fresh ginger is a chore, ginger paste is a fantastic alternative to keep on hand. Otherwise, a small knob of fresh ginger, peeled and finely minced or grated, will do the trick.
– Ell
Crispy Korean Chicken Wings Essentials
Having the right tools can make all the difference in your cooking experience, especially when aiming for perfectly crispy wings:
- Sharp Chef’s Knife & Plastic Cutting Board: If you’re opting to break down whole wings yourself, a high-quality, sharp chef’s knife is invaluable. Pair it with a sturdy plastic cutting board for easy cleanup and to prevent cross-contamination.
- Mixing Bowls & Small Saucepan: You’ll need a set of mixing bowls for preparing the marinade and tossing the wings. A small saucepan is essential for cooking down the reserved marinade into our rich, sticky Korean BBQ sauce.
- Grill (or Oven/Air Fryer): While a grill (like my beloved Traeger pellet grill) imparts an incredible smoky flavor and superior crispiness, this recipe is adaptable. For grilling, make sure your grill is clean and preheated. For baking, a large rimmed baking sheet lined with parchment paper is necessary. For air frying, a good quality air fryer with a basket is all you need.
- Grill Pellets: If you’re using a pellet grill, high-quality wood pellets, such as hickory hardwood, can infuse your wings with the most amazing added flavor.
- Silicone Brush: A silicone basting brush is perfect for evenly coating the wings with that glorious Korean BBQ sauce both during and after cooking, ensuring every bite is packed with flavor.
- Meat Thermometer: For food safety and perfectly cooked, juicy chicken, a reliable meat thermometer is indispensable to check the internal temperature of the wings.
Looking for more chicken wing inspiration? Check out these other fantastic recipes: Grilled Sriracha Honey Wings / Grilled Cajun Wings / Grilled Beer Marinated Wings / Spicy Miso Glazed Wings
How to Make Crispy Korean BBQ Chicken Wings
Crafting these delicious wings is a straightforward process, broken down into a few simple steps:
Marinate for Maximum Flavor
The secret to intensely flavorful wings starts with a powerful marinade. Our gochujang-based mixture ensures every inch of the chicken soaks up savory, sweet, and spicy goodness. Whisk together the gochujang, brown sugar, soy sauce, water, sesame oil, rice wine vinegar, minced garlic, fresh ginger, salt, and pepper until well combined. Place your raw chicken wings into a large resealable bag or a bowl covered with plastic wrap, pour in the marinade, and ensure all wings are thoroughly coated. Let them marinate in the refrigerator for at least one hour to allow the flavors to penetrate. For an even deeper flavor profile, you can prepare them the night before and let them marinate overnight (up to 12 hours max).
Grill to Crispy Perfection
When you’re ready to cook, preheat your grill to a consistent 400°F. Remove the wings from the marinade, reserving the excess liquid for the sauce. Place the wings on the hot grill, ensuring they are in a single layer without overcrowding. Cook them until the skin is beautifully crispy and the internal temperature reaches 165°F. This typically takes about 30 to 40 minutes, with regular flipping every 10 to 15 minutes to ensure even cooking and a golden-brown crisp. Don’t worry if you don’t have a grill; detailed instructions for baking them in the oven or air fryer are provided in the recipe notes below and in the FAQ section!
Crafting the Irresistible Sauce
The delicious marinade that infused your wings with flavor transforms into the rich, sticky Korean BBQ sauce! Pour the reserved marinade into a small saucepan and bring it to a rolling boil over high heat. Stir constantly and allow it to boil for 1 to 2 minutes. This crucial step not only thickens the sauce slightly to the perfect glaze-like consistency but also ensures any bacteria from the raw chicken are completely eliminated, making it safe and delicious to consume. There’s no need for additional thickeners like cornstarch or flour; the natural reduction will do the trick.
Brush & Garnish for a Flawless Finish
Once your wings are perfectly cooked and crispy, remove them from the grill (or oven/air fryer) and give them a final, generous brush with the thickened Korean BBQ sauce. This last coating ensures maximum stickiness and flavor. For a beautiful presentation and an added layer of texture and nutty flavor, garnish them generously with toasted sesame seeds and thinly sliced green onions. Serve them immediately and prepare to get deliciously messy!
Tips for Success
- Break Down Full Wings Yourself: As mentioned, buying whole chicken wings and processing them into drumettes and flats can be a significant cost-saver. It’s a simple technique that adds just 5 to 10 minutes to your prep time but offers greater value.
- Pat Them Dry: This cannot be stressed enough! Excess moisture on the chicken skin prevents it from getting truly crispy. Before marinating, thoroughly pat the wings dry with paper towels.
- Don’t Overcrowd: Whether you’re grilling, baking, or air frying, ensure the wings are spread in a single layer with enough space between each piece. Overcrowding lowers the cooking temperature and creates steam, leading to soggy, rather than crispy, wings.
- Monitor Internal Temperature: Always use a meat thermometer to ensure your chicken wings reach a safe internal temperature of 165˚F (74˚C). This guarantees they are cooked through and safe to eat.
- Reheat Them Properly: Leftover wings can still be delicious and crispy! To reheat, spread them in a single layer on a rimmed baking sheet and warm them in the oven at 350˚F (175˚C) until heated through and crisp again. Avoid the microwave, which will make them rubbery.
Need some more inspiration for appetizers? Check out my appetizers recipe page!
Frequently Asked Questions (FAQs)
Can the wings marinate for longer than an hour?
Absolutely! The longer the wings marinate, the more deeply the flavors will infuse into the meat, resulting in an even more delicious final product. While a minimum of one hour is recommended, you can marinate the wings for up to 12 hours (overnight) in the refrigerator. This is a fantastic option if you like to do some meal prep ahead of time for a party or busy weeknight!
Can I make these chicken wings in the oven?
Yes, certainly! Not everyone has access to a grill, or perhaps the weather isn’t cooperating. You can achieve wonderfully crispy Korean BBQ chicken wings right in your oven. Follow the marinating instructions as written. To bake, preheat your oven to 400˚F (200˚C). Line a large rimmed baking sheet with parchment paper and spread the marinated wings in a single, even layer. Bake for 40 to 60 minutes, or until they are cooked through, golden brown, and crispy. There’s no need to flip them halfway through; simply let the oven do its magic. Continue with step 6 of the recipe instructions for making the sauce and brushing the wings.
Can I make them in the air fryer?
The air fryer is a fantastic tool for achieving extra crispy wings with less oil! Lightly spray your air fryer basket with a bit of cooking oil. Arrange the marinated wings in a single layer, making sure not to overcrowd the basket to allow for optimal air circulation. Cook at 380˚F (190˚C) for 10 minutes, then flip the wings and cook for another 7 to 10 minutes, or until they reach an internal temperature of 165˚F (74˚C) and are beautifully crispy. Remove them and proceed with brushing the sauce as instructed in the recipe.
Do I need to thicken the sauce?
No, you will not need any additional thickeners like cornstarch or flour for this sauce! The natural sugars and ingredients in the marinade, combined with the boiling process on the stove for a couple of minutes, will naturally reduce and thicken it to the perfect sticky consistency for coating your crispy wings. Simply cook it down until it coats the back of a spoon.
How to Store & Reheat Leftovers
- Store: Allow any leftover Crispy Korean BBQ Chicken Wings to cool completely to room temperature before transferring them to an airtight container. They will keep fresh in the refrigerator for up to 2 to 3 days.
- Reheat: To bring them back to their crispy glory, reheat the wings on a baking sheet in a preheated oven at 350˚F (175˚C) for about 10-15 minutes, or until they are warmed through and the skin has re-crisped.
What to Serve with Crispy Korean Chicken Wings
Wings are the quintessential party food, and these Korean BBQ beauties are no exception! Whether you’re planning a small gathering or grilling for a large crowd, here are some fantastic pairing ideas to complement their spicy, sweet, and savory profile:
- Chips and Dip: A classic pairing! The crunchy texture of chips and the creamy coolness of a dip offer a wonderful contrast to the sticky, rich wings. Try this crab rangoon dip with crispy wonton chips for an Asian-inspired twist that will perfectly match the flavors.
- Refreshing Beverages: Wings and beer are a match made in heaven! A crisp, cold lager or a light ale cuts through the richness and spice beautifully. For something a bit more adventurous and cooling, this chile beer sangria is a killer refreshment that complements the spicy wings without overpowering them.
- Fruity Cocktails: If beer isn’t your preference, consider cooling things off with a vibrant cocktail. This spiced rum punch, bursting with bright citrus and warm spices, offers a delightful counterpoint. Another spicy and sweet option for a crowd is a big batch of this tangy, zesty chili salty dog cocktail.
- Simple Sides: To make it a more complete meal, consider light and fresh sides. Steamed white or brown rice can help absorb the delicious sauce. A crisp cucumber salad or a simple coleslaw with a tangy vinaigrette would offer a refreshing crunch and balance the bold flavors of the wings.
If you happen to have any leftover wings, I highly recommend removing the meat from the bones and incorporating it into some quick garlic noodles for a delicious lunch. Alternatively, it makes a fantastic flavorful addition to your favorite salad!
I genuinely hope you love this Crispy Korean BBQ Chicken Wings recipe as much as I do! If you give it a try, please be sure to leave a rating and a comment below. Your feedback means the world to me, and I take the time to respond to every single one. Feel free to drop any questions you might have about the recipe, and I’ll be happy to help!
Oh, and don’t forget to tag me on Instagram if you make the recipe! It’s truly my favorite thing to see these recipes come to life in your kitchens. Seeing your culinary creations is incredibly inspiring and means more than words can say!
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Crispy Korean BBQ Chicken Wings
equipment
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Measuring Spoons
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French Wire Whisk
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Stainless Steel Mixing Bowls
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9-Inch Tongs
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Hickory Hardwood Grill Pellets
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Traeger Lil Tex Elite 34 Pellet Grill
ingredients
- 4 lbs chicken wings broken down into drummettes and flats, patted dry
- 1/3 cup Korean red chili pepper paste (Gochujang)
- 1/4 cup brown sugar
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 4 cloves garlic minced (fresh is best)
- 1 1/2 tablespoons fresh ginger peeled and minced/grated
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Garnish: sesame seeds and sliced green onion
instructions
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Prepare Wings: Pat raw chicken wings thoroughly dry with paper towels. Add them to a large ziploc bag or a large mixing bowl.
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Make Marinade: In a small bowl, whisk together the Korean red chili pepper paste (Gochujang), brown sugar, soy sauce, water, sesame oil, rice wine vinegar, minced garlic, minced fresh ginger, kosher salt, and black pepper until all ingredients are well combined and smooth.
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Marinate Wings: Pour the prepared marinade over the chicken wings. If using a bag, squeeze out excess air and seal. If using a bowl, cover tightly with plastic wrap. Ensure all wings are coated. Refrigerate for at least 1 hour, or for best results, overnight (up to 12 hours).
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Preheat Grill: When ready to cook, preheat your grill to 400°F (200°C). Remove wings from the marinade bag/bowl, reserving all the remaining marinade for the sauce.
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Grill Wings: Place wings in a single layer on the preheated grill. Cook until the skin is crispy and the wings are cooked through, flipping them every 10 to 15 minutes. This will take approximately 30 to 40 minutes. Use a meat thermometer to ensure they reach an internal temperature of 165˚F (74˚C).
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Rest Wings: Once cooked, remove the wings from the grill and transfer them to a clean plate. Set aside.
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Make Sauce: Pour the reserved marinade into a small saucepan. Bring the sauce to a vigorous boil over high heat on the stove, stirring constantly. Cook for 1 to 2 minutes until it thickens slightly and coats the back of a spoon. This step cooks the sauce thoroughly and makes it safe to consume.
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Sauce & Garnish: Generously brush the finished, crispy wings with the thickened Korean BBQ sauce. Garnish immediately with toasted sesame seeds and thinly sliced green onion for added flavor and visual appeal. Serve hot and enjoy!
notes
Follow the recipe instructions for marinating the wings (Steps 1-3). To bake the wings, preheat the oven to 400˚F (200˚C). Line a large rimmed baking sheet with parchment paper.
Spread the marinated wings in an even layer on the prepared baking sheet, ensuring they are not overcrowded. Bake for 40 to 60 minutes, or until they are golden brown, crispy, and cooked through (internal temperature of 165˚F/74˚C). There is no need to flip them halfway through.
Continue to follow the recipe from step 6 (making the sauce) onwards.
How to Air Fry the Wings: For extra crispy results, the air fryer is a fantastic option!
Follow the recipe instructions for marinating the wings (Steps 1-3). To air fry, lightly spray the air fryer basket with cooking oil. Place the marinated wings in a single layer in the basket, leaving some space between each wing for optimal crisping.
Cook at 380˚F (190˚C) for 10 minutes. Flip the wings, then cook for another 7 to 10 minutes, or until the wings reach 165˚F (74˚C) internal temperature and are crispy.
Remove and brush with the sauce as instructed in Step 7 of the main recipe.
nutrition