Description
Gochujang Butter Grilled Wings are the perfect balance of sweet, spicy, and savory flavors. These crispy, juicy wings are coated in a rich, buttery gochujang sauce that combines the deep, smoky heat of Korean chili paste with the richness of butter. The result is a finger-licking, mouthwatering dish that’s perfect for grilling season, parties, or just when you’re craving something with a little extra kick. The wings are grilled to crispy perfection, with a glaze that caramelizes beautifully over the heat, making them irresistible from the first bite.
Ingredients
Scale
- 2 pounds chicken wings (split into drumettes and flats)
- 3 tablespoons gochujang (Korean chili paste)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 teaspoon brown sugar (optional, for extra sweetness)
- 1 teaspoon sesame seeds (for garnish)
- 1–2 green onions, thinly sliced (for garnish)
- Salt and pepper to taste
Ingredient Highlights
- Gochujang: A key ingredient in Korean cuisine, gochujang adds a smoky, spicy flavor to the wings, with a slight sweetness that balances the heat.
- Butter: The butter adds richness and helps to mellow out the heat from the gochujang, creating a creamy, flavorful glaze.
- Soy Sauce: Adds umami and saltiness to the sauce, bringing depth to the overall flavor profile.
- Honey: A natural sweetener that balances the spice of the gochujang, giving the sauce a hint of sweetness.
- Sesame Oil: Adds a nutty, aromatic flavor that enhances the sauce and gives it a delicious richness.
- Garlic and Ginger: Fresh garlic and ginger contribute an aromatic, savory kick to the wings, complementing the heat and sweetness.
Instructions
Prepare the Wings:
- Prep the Chicken Wings: Pat the chicken wings dry with paper towels to remove excess moisture. This helps them get crispy when grilled.
- Season the Wings: Lightly season the wings with salt and pepper. Let them sit for 10-15 minutes to absorb the seasoning.
Prepare the Gochujang Butter Sauce:
- Make the Sauce: In a medium bowl, whisk together the gochujang, melted butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and brown sugar (if using). Taste and adjust the seasoning, adding more honey for sweetness or more gochujang for heat, depending on your preference.
Grill the Wings:
- Preheat the Grill: Preheat your grill to medium-high heat (about 375°F/190°C). If you’re using a charcoal grill, set it up for indirect grilling.
- Grill the Wings: Place the wings on the grill, cooking them for about 5-7 minutes per side, or until the skin is crispy and the wings are cooked through. Use tongs to turn the wings occasionally to ensure they cook evenly on all sides.
- Glaze the Wings: During the last 2-3 minutes of grilling, brush the wings generously with the gochujang butter sauce, turning them to coat evenly. Be careful not to burn the sauce, as the honey can caramelize quickly.
Serve:
- Garnish and Serve: Remove the wings from the grill and transfer them to a serving platter. Garnish with sesame seeds and sliced green onions. Serve immediately while hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 28g
- Carbohydrates: 8g
- Protein: 25g