Korean Chicken Wings

Korean Chicken Wings

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Preparation Time: 15 min
  • Cooking Time: 45 min
  • Total Time: 1 h
  • 20 chicken wings

Ingredients

Chicken Wings

  • 4 lb - Chicken wings
  • 4 tsp - Salt
  • 2 tsp - Black pepper
  • 2 quart - Vegetable oil for frying
  • Green onions for topping, thinly sliced lengthwise and fried (optional)
  • Wood chunks for smoking, preferably oak, hickory or pecan

Korean BBQ Sauce

  • 4 ¼ oz - Gochujang
  • ½ cup - Honey
  • ¼ cup - Dark soy sauce
  • 2 tbsp - Rice vinegar
  • 1 tbsp - Chili flakes
  • 1 tbsp - Garlic powder
  • 2 tsp - Fish sauce
  • 1 tsp - Korean pepper flakes (optional)
  • ½ tsp - Black pepper

Preparation

  1. Preheat your grill for indirect cooking at 325°F;
  2. Generously season chicken wings on both sides with salt and pepper;
  3. Place chicken wings in your grill over indirect heat and toss one or two wood chunk onto hot coals for smoking. Cook until the internal temperature of the meat reaches 160°F on an instant read thermometer, about 30 to 45 min;
  4. Combine all Korean BBQ Sauce ingredients into a bowl and set aside;
  5. Heat vegetable oil in a deep-fryer or large cast iron pot to 300°F;
  6. Once chicken wings have reached their targeted temperature, transfer to hot oil and fry for 1 min. Remove wings from fryer and set on a paper towel-lined plate or rack. Increase oil temperature to 380°F then place wings back to the oil for another 30 seconds;
  7. Transfer fried chicken wings to a large stainless steel bowl. Pour Korean BBQ Sauce over the wings and toss to coat evenly. Serve with fried green onions (optional).

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