Korean Bbq Wings Recipes

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CRISPY KOREAN BBQ CHICKEN WINGS



Crispy Korean BBQ Chicken Wings image

Tangy, spicy, and crispy, these Korean BBQ wings are basically the best things in the entire world. They make everything gathering finger-licking good!

Provided by Meghan Y.

Categories     Appetizer

Time 1h50m

Number Of Ingredients 12

4 lbs chicken wings, broken down into drummettes and flats
1/3 cup Korean red chili pepper paste (Gochujang)
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons water
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
4 cloves garlic, minced
1 1/2 tablespoons fresh ginger, peeled and minced
1 teaspoon kosher salt
1 teaspoon black pepper
Garnish: sesame seed, sliced green onion

Steps:

  • Add raw chicken wings to a large ziploc bag.
  • In a small bowl, whisk together chili pepper paste, brown sugar, soy sauce, water, sesame oil, rice wine vinegar, garlic, ginger, salt, and pepper until combined. Add the marinade to the wings and seal the bag. Let sit in the refrigerator for at least 1 hour.
  • When ready to cook, preheat grill to 400°F and remove wings from bag, reserving the marinade.
  • Add wings to the grill and cook until the skin is crispy and they are cooked through, flipping them every 10 to 15 minutes as they cook. This will take about 30 to 40 minutes. They should register 165˚F internally on a meat thermometer.
  • When wings are cooked, remove them from grill and set them aside on a plate.
  • Pour marinade into a small saucepan on the stove. Bring the sauce to a boil over high heat and cook for 1 to 2 minutes, stirring constantly.
  • Brush the finished wings with the sauce. Garnish with sesame seeds and green onion. Serve immediately.

KOREAN CHICKEN WINGS



Korean Chicken Wings image

Provided by Guy Fieri

Categories     appetizer

Time 50m

Yield 2 to 3 servings

Number Of Ingredients 11

1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips
2 tablespoons canola oil, plus more for frying
3 tablespoons grated ginger
1/4 cup sherry
1/4 cup white vinegar
2 tablespoons sesame oil
1/4 cup honey
1/2 cup soy sauce
1/4 cup chili garlic sauce
Chopped scallions, for garnish
3 tablespoons sesame seeds, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
  • In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
  • In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
  • Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.

KOREAN BBQ WINGS



Korean BBQ Wings image

Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavor adventure.

Provided by McCormick

Categories     Appetizers,

Yield 12

Number Of Ingredients 10

1/2 cup Korean pepper paste (Gochujang)
1/2 cup soy sauce
1/4 cup honey
2 tbsps minced garlic
2 tbsps sesame oil
1 tsp McCormick® Ginger, Ground
4 pounds chicken wing pieces
1 Asian pear
2 green onions, thinly sliced
1 tbsp McCormick® Sesame Seed

Steps:

  • Mix hot pepper paste, soy sauce, honey, garlic, sesame oil and ginger in medium bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; toss to coat well. Refrigerate 30 minutes. Reserve remaining marinade.
  • Preheat oven to 375°F. Remove chicken from marinade. Discard any remaining marinade. Place chicken on foil-lined large baking pan. Bake 30 minutes, turning chicken halfway through cooking.
  • Meanwhile, quarter and core the Asian pear. Cut each quarter into 3 pieces. Place pear slices in large bowl. Add cooked chicken and 1/2 of the reserved marinade; toss to coat well.
  • Grill chicken and pear slices over medium-high heat 5 minutes or until grill marks appear, turning occasionally. Toss chicken and pear slices with remaining reserved marinade in large bowl. Sprinkle with green onions and sesame seed.

Nutrition Facts : Calories 272 Calories

KOREAN HOT WINGS



Korean Hot Wings image

Finger-licking good, Korean-style hot wings made easy and simple. The sauce can be made up to two weeks ahead of time; flavor will intensify.

Provided by G Chef

Categories     Appetizers and Snacks     Spicy

Time 45m

Yield 6

Number Of Ingredients 15

1 cup low-sodium soy sauce
¾ cup dark brown sugar
¼ cup ketchup
3 tablespoons barbeque sauce
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chile-garlic sauce (such as Sriracha)
1 ½ teaspoons ground black pepper
1 teaspoon Asian (toasted) sesame oil
1 teaspoon grated fresh ginger
1 tablespoon cornstarch
1 tablespoon water
1 quart peanut oil for frying, or as needed
4 pounds chicken wings
2 tablespoons lemon-pepper seasoning, or to taste

Steps:

  • Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
  • Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.
  • Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
  • Season chicken wings with lemon-pepper seasoning.
  • Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
  • Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 39.1 g, Cholesterol 63.6 mg, Fat 22.5 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 3.9 g, Sodium 2260.4 mg, Sugar 31.9 g

KOREAN BBQ WINGS



Korean BBQ wings image

Hot, sweet and sticky, these Korean chicken wings make a great choice for a dinner party starter

Provided by Good Food team

Categories     Dinner, Main course, Starter

Time 50m

Yield 6 (2 skewers each)

Number Of Ingredients 10

12 chicken wings
11⁄2 tbsp sunflower oil
1 tbsp sesame seeds , toasted
2 spring onions , finely sliced at an angle
4 tbsp rice wine vinegar
3 tbsp soy sauce
5 tbsp golden caster sugar
2.5cm/1in piece ginger , peeled and grated
1½ tbsp sriracha chilli sauce (or other hot chilli sauce)
4 tbsp tomato ketchup

Steps:

  • Soak 12 wooden skewers in water for at least 10 mins. To make the sauce, pour the vinegar and soy into a jug. Heat the sugar and 1 tbsp water in a small pan until the sugar has dissolved, then simmer until it turns a deep caramel colour. Standing well back as it will spit, pour in the vinegar and soy. Reduce the heat and let it bubble for a few mins, then add the remaining sauce ingredients, stir well and cook for 5 mins until smooth and thickened. Set aside.
  • Light the barbecue (or set your oven grill to medium). Once the coals have died down, spread out to an even layer. Cut the tips from the chicken wings, then stretch them out as straight as you can and push a skewer through the length of each wing. Brush the skin with the oil and season. Cook the wings on the barbecue or under the grill for 10 mins each side, until the chicken is cooked through and the skin is golden brown and crisp.
  • Remove the skewers to a large plate. Pour two-thirds of the sauce into a bowl, reserving the rest in the pan. Using a brush, coat each skewer well with the sauce from the bowl, then return them to the barbecue or grill and cook for a further 2-3 mins each side until the sauce has caramelised.
  • Transfer the skewers to a serving platter. Reheat the reserved sauce, adding a splash of water to loosen if needed, then drizzle over the skewers. Top with the sesame seeds and spring onions.

Nutrition Facts : Calories 344 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Protein 24 grams protein, Sodium 1.9 milligram of sodium

AIR-FRIED KOREAN CHICKEN WINGS



Air-Fried Korean Chicken Wings image

These Korean-style air-fried wings are crispy, sticky and spicy. Cooked in an air fryer they are ready in less than 30 minutes. They are perfect as an appetizer or add some rice and veggies on the side and you have a balanced meal.

Provided by Yoly

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 50m

Yield 4

Number Of Ingredients 18

¼ cup hot honey (such as Mike's Hot Honey®)
3 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon lemon juice
2 teaspoons minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon salt
¼ teaspoon black pepper
¼ cup finely chopped green onions (green part only)
2 pounds chicken wings
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ cup cornstarch
2 tablespoons chopped green onions
1 teaspoon sesame seeds

Steps:

  • Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
  • Preheat air fryer to 400 degrees F (200 degrees C).
  • Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
  • Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
  • Dip each wing in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

Nutrition Facts : Calories 346.5 calories, Carbohydrate 44.8 g, Cholesterol 47.7 mg, Fat 11.5 g, Fiber 0.8 g, Protein 16.2 g, SaturatedFat 3.2 g, Sodium 1247.3 mg, Sugar 23.6 g

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