Bbq Gochujang Chicken Wings Recipes

SMOKY GOCHUJANG BARBECUE CHICKEN

Smoky Gochujang Barbecue Chicken image

Korean BBQ Chicken is smothered in an easy to make and DELICIOUS gochujang BBQ sauce then grilled until charred and crispy. This recipe will be your new summer favorite!

Provided by Kristen Stevens

Categories Dinner

Time 40m

Number Of Ingredients 7

Ingredients

2 tablespoons tomato paste
1 tablespoon gochujang
1 tablespoon honey
1 tablespoon rice vinegar
2 cloves garlic
8 chicken drumsticks or thighs
Cilantro (to serve)

Steps:

Preheat your BBQ to medium heat. (use a BBQ mat to keep your grill clean)
In a small saucepan over medium-high heat, bring the tomato paste, gochujang, honey, rice vinegar, garlic, and 1 tablespoon of water to boil then set aside.
Place the chicken on the grill, skin side up. Let it cook for 20 minutes, flipping over halfway.
Baste the chicken generously with the gochujang BBQ sauce and cook for another 6 minutes, turning and basting again halfway.
Serve with a sprinkle of cilantro over the top.

Nutrition Facts : ServingSize 2 drumsticks with a generous amount of sauce, Calories 270 kcal, Carbohydrate 8 g, Protein 27 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 222 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 9 g

CHICKEN WINGS WITH GOCHUJANG, GINGER AND GARLIC

Chicken Wings With Gochujang, Ginger and Garlic image

Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you'll get chewy wings instead of crunchy ones.

Provided by Mark Bittman

Categories easy, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3 pounds of chicken wings
1/4 cup soy sauce
1/4 cup gochujang (Korean red chile paste) or sriracha
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sesame oil
2 tablespoons minced garlic
1 tablespoon minced ginger

Steps:

Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.
While the wings cook, combine 1/4 cup soy sauce, 1/4 cup Korean red chili paste or sriracha, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger in a large bowl.
When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 10 grams, Sodium 1202 milligrams, Sugar 7 grams, TransFat 0 grams

GOCHUJANG CHICKEN WINGS

Gochujang Chicken Wings image

These wings are the reason so many people in my Two Sleevers Facebook group ran out to buy air fryers. Crispy, salty, sweet and spicy with Korean chile paste--little bites of heaven! And, of course, very easy to make. If I were you, I'd inaugurate my air fryer with this super-simple recipe.

Provided by Food Network

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pounds chicken wings
1 teaspoon kosher salt
1 teaspoon black pepper or gochugaru (Korean red pepper)
2 tablespoons gochujang (Korean chile paste)
1 tablespoon mayonnaise
1 tablespoon toasted sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon sugar
1 teaspoon agave nectar or honey
Kosher salt
1 teaspoon sesame seeds
1/4 cup chopped scallions

Steps:

For the wings: Season the wings with the salt and pepper and place in the air-fryer basket. Set the air fryer to 400 degrees F for 20 minutes.
Meanwhile, for the sauce: In a small bowl, combine the gochujang, mayonnaise, sesame oil, ginger, garlic, sugar, agave and a pinch of salt; set aside.
As you near the 20-minute mark, use a meat thermometer to check the meat. When the wings reach 160 degrees F, transfer them to a large bowl. Pour about half the sauce on the wings; toss to coat (serve the remaining sauce as a dip).
Return the wings to the air-fryer basket and cook for 5 minutes, until the sauce has glazed.
Transfer the wings to a serving platter. Sprinkle with the sesame seeds and scallions. Serve with the reserved sauce on the side for dipping.

BBQ CHICKEN WINGS

BBQ Chicken Wings image

This yummy honey barbeque sauce is great on chicken wings, pork, or short ribs. The soy sauce and oyster sauce hint at an Asian inspiration, while the gin gives it an undeterminable edge.

Provided by Patrick

Categories Appetizers and Snacks Spicy

Time 9h

Yield 4

Number Of Ingredients 10

Ingredients

½ cup teriyaki sauce
1 cup oyster sauce
¼ cup soy sauce
¼ cup ketchup
2 tablespoons garlic powder
¼ cup gin
2 dashes liquid smoke flavoring
½ cup white sugar
1 ½ pounds chicken wings, separated at joints, tips discarded
¼ cup honey

Steps:

In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat the grill for low heat.
Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.

Nutrition Facts : Calories 402.4 calories, Carbohydrate 57.8 g, Cholesterol 35.7 mg, Fat 8.9 g, Fiber 0.7 g, Protein 15.8 g, SaturatedFat 2.4 g, Sodium 2919.6 mg, Sugar 52.2 g

3-INGREDIENT GOCHUJANG GRILLED CHICKEN WINGS WITH SCALLION

3-Ingredient Gochujang Grilled Chicken Wings With Scallion image

A quick toss in sweet gochujang makes these wings irresistible, while sliced scallion adds a fresh finish.

Provided by Rhoda Boone

Categories 3-Ingredient Recipes Chicken Grill Quick & Easy Green Onion/Scallion Hot Pepper Dinner

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pounds chicken wings (flats and drumettes attached or separated)
1 tablespoon vegetable oil
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
1/2 cup gochujang (Korean hot pepper paste)
1 scallion, thinly sliced on the bias

Steps:

Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl to coat.
Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
Meanwhile, whisk gochujang and 1/4 cup hot water in a large bowl.
Transfer wings to bowl with gochujang and toss to coat. Transfer to a platter. Top with scallions, season with salt and pepper, and serve immediately.