Korean Bbq Wings Recipe

Name: Irashiai Sushi Pub Japaneses KOREAN BBQ WINGS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs chicken wings (split into drumettes and flats); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs baking powder (aluminum-free); 1 tbs neutral oil (for tossing before baking/frying); 0.5 cups gochujang (Korean red pepper paste); 2 tbs soy sauce; 1 tbs rice vinegar; 2 tbs honey; 1 tbs brown sugar (light); 1 tsp sesame oil; 3 cloves garlic, minced (about 3 medium cloves); 1 tsp ginger, freshly grated; 2 tbs water (to thin sauce, if needed); 1 tsp toasted sesame seeds; 2 tbsp scallions (green parts), thinly sliced; 2 to taste lime wedges (optional, for serving)

Inspired by Irashiai Sushi Pub Japanese

Time1h

Serves4

chicken wings tossed in house Gochujang sauce

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Ingredients

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Wings & Marinade

2 lbs chicken wings (split into drumettes and flats)

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tbs baking powder (aluminum-free)

1 tbs neutral oil (for tossing before baking/frying)

House Gochujang Sauce

1/2 cups gochujang (Korean red pepper paste)

2 tbs Aged soy sauce

1 tbs Rice vinegar

2 tbs Honey

1 tbs brown sugar (light)

1 tsp Toasted sesame oil

3 cloves garlic, minced (about 3 medium cloves)

1 tsp ginger, freshly grated

2 tbs water (to thin sauce, if needed)

Finishing & Garnish

1 tsp toasted sesame seeds

2 tbsp scallions (green parts), thinly sliced

2 to taste lime wedges (optional, for serving)

Method

Wings Prep & Crisping

Preheat and dry

Preheat oven to 425°F (220°C). Pat the chicken wings very dry with paper towels to remove surface moisture—this helps them crisp.

Season and coat

Place wings in a large bowl. Sprinkle with kosher salt, black pepper and baking powder. Toss with 1 tablespoon neutral oil until evenly coated. The baking powder raises pH and promotes browning and crispiness.

Arrange for baking

Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (or directly on a foil-lined sheet if you don't have a rack). Leave space between wings for air circulation.

Bake until crisp

Bake in the preheated oven for 35–45 minutes, flipping once halfway through, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). If you prefer extra crispness, broil 2–3 minutes at the end, watching carefully.

House Gochujang Sauce

While the wings bake, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, minced garlic and grated ginger in a small saucepan or mixing bowl. Stir or whisk until smooth.

Warm and meld flavors: place the saucepan over low heat and gently warm the sauce for 2–3 minutes, stirring, until honey and sugar dissolve and the mixture is glossy. If the sauce is too thick to coat wings, add up to 2 tablespoons water, 1 tablespoon at a time, to reach a spoonable consistency. Do not boil; just warm.

Tossing & Finishing

Transfer the hot baked wings to a large bowl. Pour about three-quarters of the warm gochujang sauce over the wings.

Toss thoroughly to coat each wing evenly. Taste a small piece (careful, hot) and add more sauce if desired. Reserve a few tablespoons of sauce for serving if you like extra glaze.

Arrange coated wings on a platter. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately with lime wedges on the side for optional bright acidity.