korean chicken wings
Big Korean flavours make these chicken wings special.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
- 2 lbs chicken wings
- 2 cloves garlic crushed
- 2 tsp ginger grated
- 1 tbsp gochugaru korean chili flakes
- 1 tsp sesame oil
- 2 tbsp fish sauce
- 1 tbsp gochujang korean chili paste
- 1 tbsp rice wine vinegar
- water to make a smooth paste
Combine all the ingredients except the chicken. Stir to make a smooth paste.
Toss the chicken wings with the marinade to coat evenly. Cover and refrigerate for 1-4 hours.
Set your grill up for indirect heat with a drip pan under the cool part of the grill (not over the burner or fire). You want a hot grill. 450-500F hot.
If you are using gas, add a little bit of smoke however you like. Soaked wood chips in a foil packet works well.
Place the wings over the cool part of the grill above the drip pan. Cook, covered, for about 10 minutes. Flip the wings.
Cook another 10 minutes. Depending on the temperature and size of wings they may be done at this point. You are going for 175-180F internal temp. If they aren't done flip them again and cook until you hit the target temp.
Serve with nuoc cham. Garnish with sliced shallots, cilantro, green onions, mint, thin slices of red chili - whatever you like. It's a fun recipe to play with.
Serving: 4servings | Calories: 298kcal | Carbohydrates: 3g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 830mg | Potassium: 271mg | Vitamin A: 775IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1.6mg