Gochujang Korean Chicken Wings Recipe

This recipe starts our by coating the chicken wings in a dry mix which will help them get a bit more crispy but also help the sauce stick a lot more to the wings. To do this, place the wings into a ziptop bag and then add in your baking power, flour, bbq rub and oil.. Zip the top of the bag up tight and then start to shake the wings around until all the dry ingredients have adhered to the outside of the wings. Once the wings are coated in the mixure, place them onto the grill using indirect heat and begin cooking at around 375F-400F.

After 20 minute of cooking you’ll want to open up the grill and flip the wings. This will help get some even cooking on the wings and help crisp up both sides. When the wings are flipped, close the grill lid and mix together your gochujang sauce. To do this, simply mix together all the ingredients listed and then place it into the grill at the edge of the coals so that the sauce starts to boil slightly.

After another 20 minutes of cooking (40 minutes total) open the grill and flip the wings one last time. Also at this time remove the gochujang suace from the grill and let it cool slightly.

When the wings reach an internal tempreture of 200F remove the wings from the grill and place them in a large mixing bowl. Carefully add some of the gochujang sauce and coat the wings well. Once coated, plate and serve!