Korean Chicken Wings Recipe BBQ

Season chicken wings with the sweet, spicy flavours of Korean BBQ Rub. Gochugaru, sesame and garlic flavour the rub; sesame oil and soy sauce are separate marinade ingredients. Cook the wings on the BBQ or in the oven and check doneness with a meat thermometer.

Bag of Korean BBQ Rub with a red label and a viewing window
The Korean BBQ Rub used in this recipe.

Prepare safely: keep raw chicken covered in the fridge until cooking. Use separate tongs and plates for raw and cooked chicken and wash your hands after handling raw chicken. Reserve a clean portion in advance for dipping; do not use marinade that has touched raw chicken as a cold dipping sauce.

What you need

  • 1–1.5 kg chicken wings
  • 40–50 g Korean BBQ Rub as a working quantity; adjust to the current label dosage and the salt in the soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • BBQ or oven
  • Meat thermometer

Allergens: the rub contains sesame seeds. Sesame oil and soy sauce are separate recipe additions. Check their labels for sesame, soy and any wheat or other allergens. Also check the dip and side dishes; the rub ingredients alone do not establish whether the whole dish is gluten-free.

Preparation

First measure a separate working portion of rub into a small bowl. Keep the rest clean and dry and do not return rub that has touched raw chicken to the bag.

Mix the working portion with sesame oil and soy sauce and spread evenly over the wings. Allow for the salt in both the rub and the soy sauce. You can marinate in advance; keep the chicken covered in the fridge within its shelf life. Waiting at least two hours or overnight is not required.

Cooking on the BBQ

  1. Preheat the BBQ for indirect heat: 180–200°C.
  2. Place the wings on the grill.
  3. Allow about 25–35 minutes, but use the time only as a guide. Cook every piece to at least 74°C in the thickest part, measuring without touching bone.
  4. If desired, finish briefly over direct heat for crisp skin. Stay beside the BBQ, turn regularly and move the wings back to the indirect zone if flames flare up or the seasoning gets too dark.
  5. Leave to rest for 5 minutes before serving.

Cooking in the oven

  1. Preheat the oven to 220°C (fan).
  2. Place the wings on a rack over a baking tray.
  3. Allow about 30–35 minutes, depending on the size of the wings and your oven. Check the colour during cooking and lower the temperature if the seasoning gets too dark. Cook every piece to at least 74°C in the thickest part, without touching bone.

Tips

  • Cherry or apple wood can be a flavour choice alongside the sweet, spicy seasoning.
  • Sesame oil adds a nutty flavour. For a milder flavour, you can use a neutral oil instead; the rub itself still contains sesame seeds.
  • Garnish with toasted sesame seeds and sliced spring onions if you like.
  • At least 74°C internal temperature is the starting point. Cooking further towards 80°C is a texture preference, not a mandatory safety requirement.

Serving

Serve as a snack with a soy sauce and rice vinegar dip, or as a main course with steamed rice and kimchi. Use a clean dip that has not touched raw chicken and check labels for additional allergens.

Order Korean BBQ Rub
All about Korean BBQ Rub: flavour profile and tips
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Want to learn more about BBQ techniques?

Internal BBQ temperatures: complete overview
Which smoking wood should you use? Hickory, apple, cherry and mesquite explained
How do you use a meat thermometer?