Korean Barbecue Wings (& Drums). These wings are the perfect game day appetizer or main course for any occasion. They are easy to make and bursting with flavour making them a crowd-pleasing favourite.
A dry rub consisting of paprika, onion powder, garlic powder, pepper, cayenne, salt, and ground ginger is rubbed on the chicken before grilling.
The chicken is then placed on the indirect side of the grill (not over the flames). Once the chicken is a nice golden brown, they are brushed with a spicy Korean BBQ sauce. The sauce is a combination of soy sauce, brown sugar, gochujang, water, mirin, honey, rice wine vinegar, garlic, fresh ginger, green onions, a ripe pear, black pepper, Korean chili pepper powder and will have your taste buds dancing!
Lastly, they are topped with sesame seeds, chives, hot peppers, and green onions. Toppings optional, but highly recommended!
Grab a few cold beers, a stack of napkins and enjoy!
Ingredients you will need:
- Chicken wings (and/or drums)
Dry Rub
- Paprika
- Onion powder
- Garlic powder
- Pepper
- Cayenne
- Salt
- Ground ginger
Spicy Korean BBQ Sauce
- reduced-sodium soy sauce
- Light brown sugar
- Gochujang
- Water
- Mirin
- Mild honey
- Rice wine vinegar
- Minced garlic
- Grated fresh ginger
- Green onions
- A ripe pear
- black pepper
- Korean chili pepper powder
Toppings, optional
- Sesame seeds
- Sliced green onions
- Sliced long red chilies
- Chopped chives
See recipe card for quantities.
Instructions
Sauce: In a large pot, combine all BBQ sauce ingredients, stir well while bringing to a boil. Boil for 5 minutes, stirring frequently.
Dry Rub: Mix all the ingredients together in a small bowl.
Wings: Prepare your grill for two zone cooking – one side set for indirect cooking and one side for direct cooking. In a charcoal grill, place all the charcoal on one side, and for a gas grill just turn half the burners on. The interior temperature of your grill should be about 325ºF.
While the grill preheats, pat dry the wing and toss in the 4 tablespoons of dry rub for 4 pounds of chicken and set aside.
Place the chicken wings over the indirect heat (no charcoal side or unlit burner section) and cook for 12-15 minutes per side.
After 25-30 minutes, move the wings to the direct heat side and cook for about 8-10 minutes total, flipping frequently. Until the skin to turns a golden brown.
Once the skin is golden brown, toss (or brush) the wings with 1 cup of BBQ sauce for 4 pounds of chicken and return to the indirect section of the grill for 8-10 minutes to allow the sauce to set.
Serve: Sprinkle with sesame seeds, green onions, hot peppers (chives optional, but suggested!)
What to serve with Korean Barbecue Wings (& Drums)
My Spicy Korean Coleslaw and Korean Green Salad are refreshing salads that offer the perfect balance of flavours and textures when served with Korean-style grilled meat like these chicken wings.
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Cheers! James & Elaine
Korean Barbecue Wings (& Drums)
Ingredients
- 4 lbs chicken wings
- 4 tablespoons dry rub (recipe below or use your favourite store bought)
- 1 cup Spicy Korean BBQ Sauce (recipe below or use your favourite store bought)
Dry Rub
- 3 teaspoons paprika
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoons pepper
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon ground ginger
Spicy Korean BBQ Sauce
- 1 cup reduced-sodium soy sauce not regular soy sauce
- ⅔ cup light brown sugar
- ½ cup gochujang
- 6 tablespoons water
- 4 tablespoons mirin
- 4 tablespoons mild honey
- 2 tablespoon rice wine vinegar
- 2 tablespoons minced garlic
- 2 tablespoon grated fresh ginger root
- 2 green onions thinly sliced
- ½ a ripe pear any variety, peeled, cored, and grated on the finest side of a box grater
- ½ teaspoon black pepper
- ½ teaspoon Korean chili pepper powder or crushed red pepper flakes
Garnish
- Sesame seeds
- Sliced green onions
- Sliced hot peppers
- Chopped chives
Instructions
Sauce
- In a large pot, combine all BBQ sauce ingredients, stir well while bringing to a boil. Boil for 5 minutes, stirring frequently.
Dry Rub
- Mix all the ingredients together in a small bowl.
Grill Wings
- Prepare your grill for two zone cooking – one side set for indirect cooking and one side for direct cooking. On a charcoal grill, place all the charcoal on one side, and for a gas grill just turn half the burners on. The interior temperature of your grill should be about 325ºF.
- While the grill preheats, pat dry the wing and toss in the 4 tablespoons of dry rub for 4 pounds of chicken and set aside.
- Place the chicken wings over the indirect heat (no charcoal side or unlit burner section) and cook for 12-15 minutes per side.
- After 25-30 minutes, move the wings to the direct heat side and cook for about 8-10 minutes total, flipping frequently. Until the skin to turns a golden brown.
- Once the skin is golden brown, toss (or brush) the wings with 1 cup of BBQ sauce for 4 pounds of chicken and return to the indirect section of the grill for 8-10 minutes to allow the sauce to set.
Garnish & Serve
- Serve sprinkled with sesame seeds, green onions, hot peppers (chives optional, but suggested!)
Notes
Make your own sauce or buy an imported pre-made sauce.
Example – (Hot&Spicy) CJ Korean BBQ Original Sauce Chicken or Pork Marinade or Hot & Spicy Marinade – S. Korea
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