This Korean Chicken Wings Recipe<\/strong> features sweet, tangy, spicy Gochujang wings that are crispy on the outside, juicy in the center, and loaded with plenty of sauce. Quick to make on the grill, they\u2019re highly addictive and always a hit with any crowd!\u00a0<\/p>\n If you love Korean BBQ flavors, buckle up, because these gochujang chicken wings are going to be your new favorite wing recipe! These wings are tossed in my super popular Korean BBQ Sauce recipe<\/a>, offering a spicy, umami flavor that leaves guests practically licking their plates.\u00a0<\/p>\n In fact, I recommend you go ahead and make an extra batch to keep on hand for everything from ribs to chicken! It\u2019s highly addictive and pairs well with everything. However, my absolute favorite way to use it is with these smoked chicken wings.\u00a0<\/p>\n This recipe is pretty straightforward as most of the prep is in making the sauce. Once that\u2019s prepped, all you have to do is season the chicken and grill. You\u2019ll be happy this recipe makes a large batch because all your friends and family will be coming back for seconds and thirds!\u00a0<\/p>\n<\/div>\n Gochujang is a Korean condiment made from red chili peppers, fermented soybeans, glutinous rice, and salt. Slightly spicy in flavor with a mildly sweet, bold, salty, umami taste, it adds incredible depth to any recipe from these gochujang wings to gochujang baby back ribs<\/a>!\u00a0<\/p>\n<\/div>\n ** Full printable instructions at the recipe card at the end<\/em><\/strong><\/p>\n Warning, this Korean BBQ Sauce recipe<\/a>, one of the most popular recipes on my site, is HIGHLY addictive! It goes great on all proteins (I put them on pork ribs for an Asian-style rib experience, but trust me when I tell you that you will want to have a jar of this on hand at ALL times!)<\/p>\n I love to serve my Korean wings with coconut rice with Asian slaw for a complete meal. However, you can also pair them with a cucumber salad, edamame, cauliflower rice, or fried rice. Or, enjoy them on their own as a tasty appetizer or snack!\u00a0<\/p>\n<\/div>\n Yes, if grilling isn\u2019t an option, using an air fryer is a great way to achieve a similarly crispy exterior. Prepare the sauce on the stove as usual. Then, dry the wings, season them as normal, and place them in an even layer in an air fryer basket.\u00a0<\/p>\n Air fry at 250 degrees Fahrenheit for 15 minutes. Then, flip the wings, increase the temperature to 450 degrees, and continue to cook until they reach an internal temperature of 160 degrees Fahrenheit.\u00a0<\/p>\n Work in batches as needed! Once cooked, toss the wings in the gochujang sauce, and enjoy.\u00a0<\/p>\n<\/p><\/div>\n Leftover wings will keep fresh in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.\u00a0<\/p>\n<\/p><\/div>\n Yes! You can prepare the sauce, and store it in an airtight container in the fridge for up to one month. Just be sure to warm it over low heat on the stove before using.\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n First, make your sauce before prepping your wings and the grill. Over a low simmer, add the avocado oil, garlic and ginger and cook long enough to soften, no more than 2 minutes. Next, add the remaining ingredients and let simmer over low heat for 10 minutes to combine. Remove from heat until ready to use.<\/p>\n 1 Tablespoon avocado oil, <\/span>1 Tablespoon freshly grated ginger, <\/span>3 cloves garlic- crushed, <\/span>\u2153 cup gochujang pepper paste, <\/span>\u00bc cup Mirin, <\/span>\u00bc cup brown sugar, <\/span>1 Tablespoon sesame oil, <\/span>2 Tablespoons rice wine vinegar, <\/span>1 Tablespoon fish sauce, <\/span>1 Tablespoon soy sauce<\/span><\/p>\n<\/li>\n Now, let\u2019s prep our wings. Remove wings from package and blot with a paper towel to remove all moisture. Place wings in a large bowl and add the baking powder. Toss the wings to get completely covered in baking powder. Next, add the BBQ rub and toss to coat.\u00a0<\/p>\n 2 pounds of chicken wings- tips removed., <\/span>1 Tablespoons baking powder, <\/span>2 Tablespoons Sunshine State of Mind Citrus Rub<\/span><\/p>\n<\/li>\n Head out to your LoCo Kettle grill and start the charcoal \u2013 your final desired temp on the LoCo kettle will be 400 so set the temp on your digital controller to 200 until your coals are fully started and then change the temp to 400 once the charcoal is lit. Next, add your wood chunks for smoke flavor and place the heat deflector on the grill. Smoke the wings until they have reached an internal temp of 160 degrees. Open the heat deflector so more open flame is exposed and crisp up the wings directly over the coals (be careful not to burn over the direct flame). The final wings should have a minimal internal temp of 165 degrees as checked by an internal temp thermometer.\u00a0<\/p>\n<\/li>\n Remove the wings and let them cool slightly. Toss the wings in the Gochujang BBQ sauce and garnish with sesame seeds and scallions. These wings are slightly spicy with an umami packed, highly addictive sauce. I guarantee there will be no leftovers!\u00a0<\/p>\n 1 Tablespoon sesame seeds, <\/span>4 scallions<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Serving: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>236<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>12<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/02\/GochujangChickenWings.jpg\")
<\/figure>\n<\/div>\nHomemade Korean Wings Recipe with Gochujang Sauce<\/h2>\n
What is Gochujang?\u00a0<\/h2>\n
![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/02\/Gochujang-Chicken-Wings.jpg\")
<\/figure>\nRecipe Ingredients<\/h2>\n
For the Wings<\/h3>\n
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![\"Sunshine](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2011\/08\/Sunshine-State-of-Mind-Rub-1024x683.jpg\")
For the Gochujang BBQ Sauce<\/h3>\n
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![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/02\/Korean-Gochujang-Wings.jpg\")
<\/figure>\nHow to Make Grilled Korean Chicken Wings<\/h2>\n
1. Make the Gochujang BBQ Sauce<\/h3>\n
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2. Prep the Wings<\/h3>\n
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3. Grill the Korean Wings<\/h3>\n
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![\"korean](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2021\/12\/dsc00176-683x1024.jpg\")
Serving Suggestions<\/h2>\n
![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/02\/KoreanGrilledChickenWings.jpg\")
<\/figure>\nFrequently Asked Questions\u00a0<\/h2>\n
More Chicken Wing Recipes<\/h2>\n<\/div>\n
![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/02\/Korean-Wings.jpg\")
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Gochujang BBQ Sauce Ingredients:<\/h4>\n
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\nStorage:<\/strong> Leftover gochujang chicken wings will keep fresh in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. <\/span><\/span><\/div>\n<\/div>\n