Korean Barbecue Wings (& Drums)
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.Grab a few cold beers, a stack of napkins and enjoy!
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
Tried this recipe?Let us know how it was!