Go Back
+ servings
Plate of chicken wings on rice vermicelli with a bowl of nuoc cham from above.
Print Recipe
5 from 3 votes

korean chicken wings

Big Korean flavours make these chicken wings special. 
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: Korean
Keyword: korean chicken wings
Servings: 4
Calories: 298kcal
Author: romain | glebekitchen


  • 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