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Ingredients
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Wings & Marinade
Chili Glaze
Finish & Garnish
Method
Wings & Marinade
Prep wings
Pat the chicken wings dry with paper towels. Trim any excess skin or tips if desired. Place wings in a large bowl.
Season wings with kosher salt and black pepper, then drizzle with 1 tablespoon neutral oil and toss to coat evenly. Let sit 10–15 minutes at room temperature while you preheat the grill or oven.
If using a grill: preheat to medium-high (about 425°F/220°C) with one side for direct heat and one side for indirect. If using an oven: preheat to 450°F (230°C) and arrange an oven rack in the top third of the oven; line a baking sheet with foil and place a wire rack on top.
Fire-Roast (grill or oven)
For grill: place wings over direct heat and cook 3–4 minutes per side to get good char, then move to indirect heat. Close lid and continue cooking 10–12 minutes, turning occasionally, until internal temperature reaches 175°F (79°C) and skin is crisp. For oven: arrange wings in a single layer on the wire rack and roast 20–25 minutes, then switch oven to broil (high) and broil 2–4 minutes watching closely to develop char; turn and broil the other side if needed. Total roasting time about 25–30 minutes depending on size.
Remove wings from heat and let rest 3 minutes before glazing.
Chili Glaze
While wings are cooking, combine gochujang (or sambal), honey, soy sauce, rice vinegar, lime juice, minced garlic, grated ginger, and sesame oil in a small saucepan or bowl. Whisk to a smooth paste, adding up to 2 tablespoons water to reach a brushable glaze consistency.
Heat glaze in a small saucepan over low heat for 2–3 minutes until warmed and slightly thickened, stirring. Taste and adjust: add more honey for sweetness, more lime for brightness, or a pinch of salt if needed.
Alternatively, toss wings in glaze in a bowl for a fully coated finish; if you do this, reserve 1 teaspoon of glaze to drizzle at serving.
Finish & Garnish
Transfer glazed wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallions.
Scatter thinly sliced mint and Thai basil over the wings (herbs add fresh cooling contrast to the chili glaze).
Serve immediately with lime wedges on the side for squeezing over the wings.