Grilled Korean BBQ Sticky Wings

Grilled Korean BBQ Sticky Wings

Grilled Korean BBQ Sticky Wings


4 servings


  • For the Korean BBQ Sauce:
  • ½ cup tamari or soy sauce
  • ½ cup brown sugar
  • 1 tablespoon rice vinegar
  • ¼ cup gochujang sauce
  • 2 tablespoons ginger, grated
  • 2 cloves garlic, grated
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon black pepper
  • ½ tablespoon cornstarch
  • 1 tablespoon water
  • For the wings:
  • 2 pounds chicken wings
  • Salt and pepper to taste
  • ¼ cup scallions, sliced for garnish


  1. To make the Korean BBQ Sauce: In a small pot, combine all ingredients except the cornstarch and water. Bring them to a simmer over medium heat for 10 minutes.

  2. In a small bowl, whisk together the cornstarch and water to make a slurry.

  3. Whisk the cornstarch slurry into the barbecue sauce, and boil it until it thickens, about 2 minutes.

  4. Remove the barbecue sauce from the heat and transfer it to a canning jar or another heatproof container. Set aside.

  5. Prepare grill to high heat.

  6. To make the wings: Pat the chicken wings dry with a paper towel, and then season them lightly with salt and pepper.

  7. Grill the wings until they’re slightly charred on all sides and the internal temperature has reached 165 º F on an instant-read thermometer, about 15-20 minutes.

  8. Brush the wings with a little barbecue sauce and cook for another 1-2 minutes.

  9. Remove the wings from grill to a large bowl, and toss them with more barbecue sauce.

  10. Garnish the wings with fresh scallions and serve hot.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.