I have been dreaming about this recipe for Spicy Korean Grilled Chicken Wings for some time now. With Fall around the corner and football season happening, it is time to start thinking about tailgating food! When a couple packages of chicken wings came in our last Butcher Box, I knew what was about to happen. Typically, I bake chicken wings, but I just knew that spicy gochujang chili paste would be fantastic on the grill. I was absolutely right. Smoke and chili were made for each other.
We consider being expert chicken wing eaters. It is true. We often travel for work and find ourselves in airports, searching for decent food; chicken wings are always the winner along with a cold beer. We decided that out of all the items on menus these were the least likely to be over fried or over breaded or too saucy!
I am not going to go into my love affair with the Butcher Box, you can read about that here and here; but, I will say their wings are plump, juicy and loaded with flavor, even without this amazing marinade! Happy, organic and free-range chickens make this recipe even better, and it puts a smile on my face knowing that I am doing good by supporting farmers who care.
Let’s talk marinade and get saucy. This recipe is an explosion of flavor, spicy, slightly sweet, garlicky and fresh with ginger too. Not familiar with gochujang chili paste? You should be – it is a flavor bomb and full of umami. It is a paste made with chile peppers, rice and fermented soybeans (don’t let that freak you out). It provides a healthy amount of lingering heat that does not slap you in the face and burn your mouth off hot. A little sweet and a small about of a “miso” like the taste. We call it the bomb – and use it often when grilling! It is not a finishing chile paste as it is too darn big, so don’t go slathering it on your eggs. Cook with it instead!
Be sure to save about 1/3 of the marinade before putting the chicken it, then heat it up until thickened and serve alongside the cooked wings. I like to marinade the wings at least 4 hours but find overnight is even better! I usually whip it up the night before and toss into the fridge, then after a long day of working I just light up the grill and get cooking. Super easy and damn good!
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Spicy Korean Grilled Chicken Wings
16 chicken wings
5 large cloves garlic
2 1/2″ knob of fresh ginger, peeled and cut in half
1/2 cup dry sake
1/2 cup mirin
1/4 cup soy sauce
1/4 cup +1 tablespoon gochujang chili paste
1/4 cup canola oil
4 green onions, cut into small slices
Place the chicken wings into a glass bowl or ziplock bag.
Place the remaining ingredients, except the green onions, into a food processor. Give a few whirls to mix well.
Add the green onions, and then only pulse once.
Pour about a 1/3 cup of the marinade into a bowl, cover, and place in the refrigerator.
Pour the remaining marinade over the chicken wings and also place in the refrigerator for at least four hours. I prefer to marinade overnight.
Preheat the grill to 350.
Place the chicken wings onto the hot grill, the skin will give up slightly when it is time to flip. Continue grilling, turning often until golden brown: about 15 minutes.
While the wings are cooking, heat the 1/3 cup extra marinade into a saucepan and cook until slightly reduced and thick.
Place the wings on a serving platter along with the reduced marinade.
disclosure: this post is not sponsored. we received the butcher box for review purposes only and were not asked or required to write about it. all opinions are always 100% our own. thank you for supporting brands we love and believe in, which makes chez us possible.