Every fridge should contain gochujang paste, there I said it! It has become a staple in my fridge and is perfect for creating Korean inspired anything, and these sticky Korean BBQ wings are a testament to that thought exactly.
I could eat chicken wings every day of the week; I promise you that’s no exaggeration. There will be more of my favourite wing combos coming up on here real soon, I found a store really close by that has tonne of wings all the time so my wing eating habit can be resumed safely.
How to make Sticky Korean BBQ Wings
First, you should season your wings – this is an important step and gives you a tasty base to work from before even adding the sauce. Toss in garlic powder, onion powder, salt, white pepper, a smidge of ground ginger and a couple of tablespoons of oil. Bang ’em in the oven for 15 minutes and move on to assembling your sauce.
For the perfect Sticky Korean BBQ wings combine all the sauce ingredients in a small saucepan. Set the pan over medium heat while the wings do their initial thing. You don’t have to bring the BBQ sauce element to a simmer first, however, I would HIGHLY recommend as it adds to that stickiness and ensures the sauce clings to the wings.
Grab the wings out the oven. Use kitchen tongs dredge each wing individually in the sauce to make sure the chicken wings are fully coated after that scatter over some sesame seeds and pop the wings back in the oven a for another 15 minutes.
Voila! Scatter some finely chopped spring onion over your Sticky Korean BBQ Wings and serve. There you have it, one sticky, spicy, BBQ-y snack!
- 1.5 kg chicken wings
- 1.5 tbsp sesame seeds
- 2 tbsp oil
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp ground ginger
- 150 g BBQ Sauce
- 2 tbsp gochujang paste
- 3 tbsp soy sauce
- 2 cloves of cloves grated
- 20 g fresh ginger grated
- ½ tbsp sesame oil
- 50 g dark brown sugar
- Pre-heat oven to 200 Celcius. Toss the chicken wings in oil, garlic powder, onion powder, salt, pepper and ground ginger – get your hands in there and thoroughly coat the chicken. Place on a baking tray lined with baking paper and bake in the oven for 15 minutes.
- Place the sauce ingredients in a saucepan and stir to combine, set over medium-high heat. The sauce will get gorgeously sticky and thick.
- After 15 minutes, remove the wings from the oven and dredge each one, individually, in the sauce (using kitchen tongs) and place back on the tray. Scatter over sesame seeds.
- Pop the wings back in the oven for a further 15 minutes., or until the chicken is cooked through.
- Remove from the oven, scatter with chopped spring onion and serve immediately.