Grilled Korean Chicken Wings with Honey Gochujang Dipping Sauce are a spicy and tangy version of chicken wings. Perfect as an appetizer for any party or light summer meal.
Summertime is here, so is Memorial Day weekend which means get those grills and BBQ’s ready to grill all the foods!! Foods like these crazy tasty Grilled Korean Chicken Wings with Honey Gochujang Dipping Sauce. I am a huge fan of chicken wings, baked, fried or grilled.
I had some of best chicken wings every on Oahu last year at Pig and the Lady – Laotian friend chicken wings. They were similar to Korean chicken wings, which are fried twice, and came with a pickled chili, fried shallots, roasted peanuts and kaffir lime topping. They were absolutely amazing, and I have yet to try to recreate them at home. One reason is because I don’t have a deep fryer and am not fond of deep frying in general.
One day I might get an air fryer that so many friends love. But until then I will bake or grill wings. These grilled wings aren’t as crispy as the traditional twice fried Korean wings, but they still end up pretty crispy and that is because I have two secret reasons on how to get crispy chicken wings when grilled. Well not so secret now since I am about to tell you!
These chicken wings are seasoned with salt, pepper, and me secret ingredient of baking powder that helps get them crispy as the fat renders out while cooking slow and low on the grill. Another secret to wings is starting on low, indirect heat to render out the fat first them turn up the heat to cook the chicken all the way through. This helps crisp up the skin nicely without having to deep fry.
The baking soda helps dry out the skin as the fat renders out to keep it crispy. I first grill with just the wings seasoned with the salt, pepper and baking powder. Once they are almost all the way cooked, I remove to a bowl to toss in sauce then back on the grill for another 5 minutes or until the sauce starts to caramelize.
Traditional buffalo style wings are served with carrots, celery and ranch or bleu cheese dressing. I served these wings with carrot and cucumber sticks, kimchi and a honey yogurt sauce with Gochujang, A Korean chili paste used in the Korean BBQ sauce I used and is also used when making Kimchi.
It is a very versatile chili paste and is one of the most popular condiments of Korean cuisine. I love it on both the chicken wings and in the honey yogurt dipping sauce. I topped the wings with sesame seeds and cilantro and served with lime slices. Don’t forget the cold beer when serving these delicious grilled Korean chicken wings!
- 3-4 lbs Chicken wings - flats and drumettes separated, wing tips discarded
- 2 Tbsp Olive oil, divided
- 1 tsp Salt
- 1 tsp Black Pepper
- 1-2 Tbsp Baking Powder
- 2 jars of Mother In Law’s Garlic Gochujang Sauce
- 2-3 Tbsp roasted sesame seeds
- Dipping Sauce:
- 1 C Greek Yogurt
- 1-2 tsp Honey
- 1-2 tsp Mother In Law’s Garlic Gochujang Sauce
- Carrot sticks
- Japanese Cucumber sticks
- Lime wedges
- Preheat grill to low.
- Prepare wings by separating the flats and drumettes. Sharp kitchen scissors work best for this. Cut at an angle so the wing pieces separate easily between bones. Discard the wing tips or save to make chicken stock.
- Spread out the wing pieces on a baking tray and drizzle with one tablespoon of the oil, turning the wings to coat evenly. Season with salt and pepper and sprinkle baking powder all over the pieces.
- Clean heated grill grates and brush with remaining tablespoon of oil. Place chicken wings in center of grill and turn off heat for middle two burners, if using a 4 burner grill. Close grill and cook wings for 25 minutes, turning once. Turn heat back on center burners to low and grill for another 15-20 minutes or until golden and almost all the way cooked. Depending on grill size and temperature this may take longer. Turn frequently with all of the burners on so the wings don’t burn. Once you start to see grill marks remove all the wings to a bowl and toss with one jar of the sauce. Place wings back on the grill and cook for another 2-3 minutes to caramelize the sauce a little.
- Transfer wings from grill to a serving platter and toss with more sauce if desired. Sprinkle with roasted sesame seeds and cilantro.
- While the wings are grilling you can prepare the veggies and dipping sauce. Wash and peel the carrots and cut into thin sticks, wash the Japanese cucumber and cut into thin sticks. No peeling necessary for the cucumber.
- In a small bowl mix together 1 cup of Greek yogurt ( full fat is best) with one to two teaspoons honey and one to two teaspoons Gochujang sauce. Start with one teaspoon each then add more to taste.
- Serve wings with veggies, dipping sauce, kimchi, lime wedges and a few sprigs of cilantro. And don’t forget the cold beer!
If using a smaller grill you can grill the chicken wings on low the entire time, being careful to watch to make sure they don’t burn. The purpose of the grilling with some of the burners off is to create an indirect heat source to slow cook the wings to render out the fat to make the skin crispier.
If using a charcoal grill heat coals around the edges of the grill and cook the wings in the middle.