Korean Chicken Wings Recipe BBQ
Korean chicken wings have become a BBQ classic. The combination of gochugaru chili, garlic, and sesame creates a deep, smoky, and slightly spicy flavor profile that is irresistible. With our Korean rub, you can have a dish on the table in 45 minutes that everyone will want to replicate on their BBQ.
Ingredients
- ✓ 1 kg chicken wings
- ✓ 60g Korean rub
- ✓ 2 tbsp sesame oil (or neutral oil)
- ✓ Coarse sea salt to taste
- ✓ 4 spring onions
- ✓ 1 tbsp sesame seeds
- ✓ 1 lime, cut into wedges
- ✓ Kimchi (store-bought)
- ✓ 3 tbsp soy sauce (low sodium)
- ✓ 1 tbsp rice vinegar
- ✓ 1 tsp sesame oil
- ✓ 1 tsp honey
- ✓ 1 tsp fresh ginger, grated
Using The Rub Kitchen's Korean rub? Order it here →
Preparation
Prepare the wings
Pat the chicken wings dry with paper towels. Dry meat ensures the rub adheres better and gives a crispier exterior. Optionally remove the wingtips or save them for a broth.
Apply rub
Brush the wings with a thin layer of sesame oil — this perfectly matches the Korean profile and acts as a binder for the rub. Sprinkle the Korean rub generously over all sides and rub it in firmly. Use 60g of rub per 1 kg of wings. Let rest for at least 2 hours in the refrigerator, preferably 4 to 8 hours. Ginger and garlic need this time to fully release their flavor.
Prepare the BBQ
Heat the BBQ to 175 to 185°C and work with two zones: one half with direct heat, the other half indirect. Important: stay below 195°C. The brown sugar and gochugaru in the rub will burn above that temperature and become bitter. Remove the wings from the refrigerator 20 minutes before grilling.
Indirect grilling
Place the wings over indirect heat at 175 to 185°C with the lid closed. Grill for 20 minutes, turning halfway. The gochugaru gives a beautiful deep orange-red color to the meat — that's exactly what you want. The sesame seeds in the rub provide visible texture on the meat. Avoid direct flame in this phase to prevent burning.
Finish directly
Place the wings over direct heat for the last 4 to 5 minutes for a crispy bark and nice grill marks. Make sure the temperature does not exceed 195°C. Stay close and turn frequently. Check the core temperature: done at 74°C.
Rest and serve
Place the wings under a piece of aluminum foil for 5 minutes. Meanwhile, grill the spring onions directly on the BBQ for 2 minutes. Serve the wings with sesame seeds, spring onion, lime wedges, and the dipping sauce.
Mix all ingredients for the dipping sauce: soy sauce, rice vinegar, sesame oil, honey, and fresh grated ginger. Stir well and it's ready. The combination of salt, sour, and ginger perfectly balances the heat of the rub. Make it in advance so the flavors can meld.
Serving
Korean chicken wings are best when you make them a complete centerpiece. Put everything in the middle and let everyone assemble their own.
Steamed rice
White rice absorbs the sauce and forms the perfect neutral base.
Kimchi
Sour and spicy at the same time. Cuts through the fat of the wings and provides freshness.
Cucumber salad
Thin slices of cucumber with sesame oil, rice vinegar, and a pinch of sugar.
Fresh spring onion
Grilled or raw, finely chopped over the wings. Adds color and a light onion aroma.
Variations
The basic recipe works perfectly, but here are three variations to experiment with.
Extra spicy
Add a finely chopped Korean green pepper to the dipping sauce. Or sprinkle the wings with extra gochugaru flakes just before serving.
Sweet and spicy glaze
Mix 2 tbsp gochujang paste with 1 tbsp honey and 1 tbsp soy sauce. Brush this over the wings for the last 3 minutes for a sticky glaze.
In the oven
No BBQ? Roast the wings at 200°C convection for 25 minutes. Grill for the last 5 minutes for a crispy exterior. Same result, different technique.
This recipe is perfect for preparing in advance. Apply the rub the evening before the BBQ and store the wings covered in the refrigerator. The flavor will penetrate deeper into the meat and save a lot of time on the day itself.
Why The Rub Kitchen's Korean rub?
The Korean rub is built on gochugaru (28%), the Korean chili pepper that slowly releases its fruity, smoky heat. Cayenne pepper provides the real heat kick, while garlic powder and ginger deliver the depth of flavor. The sesame seeds are deliberately not ground — the whole grains provide visible texture and crunch on the meat.
The rub has an effective heat of approximately 5,450 SHU — clearly spicy but well manageable. Freshly blended to order, without fillers or preservatives.