Korean BBQ Wings

I know I’ve got a great wing sauce when I consider getting a spoon and just eating it right out of the pan. These Korean BBQ wings were fantastic, thanks to a delicious sauce that packs just the right amount of heat. And it’s the perfect, spot-on consistency to boot. There were darned good wings.

Korean BBQ Wings

I made the sauce exactly as you see below. You’ll notice that it does call for a good amount of sesame oil. If you find sesame oil a bit strong you might want to start with half the amount listed and taste to see if you want more. I went full-bore and loved it.

The sauce for these Korean BBQ wings isn’t just great on wings, either. I strongly recommend you at least double the recipe. You’ll want some sauce on hand to brush (or dip) grilled chicken. It’s also fantastic on smoked or grilled ribs.

You’ll also want to make these awesome wing recipes:
Meijer Korean BBQ Style Wings
Angry Wings
Guy Fieri’s Korean BBQ Wings

Korean BBQ Wings

Prep Time1 hr
Cook Time45 mins
Course: Appetizer
Servings: 6

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
  • 2 tablespoons vegetable oil
  • kosher salt and freshly ground black pepper

For the sauce

  • 1/2 cup gochugang sauce
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 tablespoons sesame oil or less, to taste
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons Sriracha or more, to taste

Instructions

For the wings

For the sauce

  • Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil then reduce to a simmer. Let simmer until thick.

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