If you’ve never cooked with gochujang before, brace. It’s a Korean fermented chili paste with the depth of soy sauce, the sweetness of caramel, and a slow-build heat that backs off just before you panic. It is a flavour you will think about later. These wings get sticky from a gochujang-soy-honey glaze that turns glossy in the last two minutes on the grill.
Eat with rice. Or just don’t. They’re a complete meal on their own, structurally speaking.
Gochujang Wings
Korean-inspired wings glazed in gochujang, soy, sesame, and ginger. Glossy, sticky, deeply umami.
Ingredients
- 1 kg chicken wings
Rub
- 1 tbsp salt
- 1 tbsp black pepper
Sauce
- 1/4 cup gochujang paste 60 ml
- 1/4 cup soy sauce 60 ml
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp sesame oil
Instructions
Method
- Toss wings in salt and pepper. Rest 20 minutes.
- Whisk all sauce ingredients together. Set aside half for glazing, half for serving.
- Grill at 190°C (375°F) on indirect heat for 45-60 minutes, flipping halfway.
- In the last 5 minutes, brush wings with glaze; flip; brush again. Repeat once for thick lacquer.
- Plate with extra sauce on the side. Garnish with toasted sesame seeds and sliced spring onion.
Nutrition
Notes
Gochujang. Find it in the Asian-aisle of any decent supermarket. Tube or tub, both work. A jar lasts forever in the fridge.
Heat tuning. Add 1 tsp gochugaru (Korean chili flakes) for more heat. Reduce gochujang for milder.