Korean Chicken Wings Recipe BBQ

Korean chicken wings are the ultimate BBQ snack. The Korean BBQ Rub — with gochugaru, sesame, and garlic — gives the wings a layer of sweet, spicy, and umami that you'll crave with every bite. Crispy skin, juicy meat, and a flavor you won't find anywhere else.

What do you need?

  • 1–1.5 kg chicken wings
  • 40–50g Korean BBQ Rub
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • BBQ or oven
  • Meat thermometer

Preparation

Mix the Korean BBQ Rub with sesame oil and soy sauce to form a marinade. Rub generously over the chicken wings. Marinate in the refrigerator for at least 2 hours, preferably overnight.

BBQ Preparation

  1. Preheat the BBQ to indirect heat: 180–200°C.
  2. Place the wings on the grate.
  3. Cook for 25–35 minutes until the core temperature reaches 74°C.
  4. For the last 5 minutes, place directly over the coals for crispy skin.
  5. Let rest for 5 minutes before serving.

Oven Preparation

  1. Preheat the oven to 220°C (convection).
  2. Place the wings on a rack over a baking sheet.
  3. Cook for 30–35 minutes until the core temperature reaches 74°C and the skin is crispy.

Tips

  • Cherry wood or apple wood pairs perfectly with the sweet and spicy notes of the Korean rub
  • Sesame oil in the marinade is essential — do not omit
  • Garnish with toasted sesame seeds and sliced spring onion for an authentic presentation
  • Core temperature 74°C minimum — 80°C for extra tenderness

Serving

Serve as a snack with a soy sauce and rice vinegar dip, or as a main course with steamed rice and kimchi.

→ Order the Korean BBQ Rub
→ Also check out the Korean Beef Short Ribs Recipe
→ All about Korean BBQ Rub — flavor profile & tips
→ Discover more flavors with the Starter Pack

Want to learn more about BBQ techniques?

→ Core temperatures for BBQ — complete overview
→ What smoking wood do you use? Hickory, apple, cherry and mesquite explained
→ How to use a meat thermometer?