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Korean Chicken Wings

Cooking surfaces

BBQ Temperature

Main ingredient

Cook Type


Earlier this summer at Tom Kerridge’s Pub in the Park, I was given some Korean chicken by one of the other vendors, it was just amazing and a very welcome break from the food we had been cooking. I can clearly remember that taste sensation and so I had to try and work on re-creating it.

This recipe uses my Korean sauce on chicken wings but traditionally it’s applied to chunks of chicken. Either way it’s delicious and something you can try.

You’re going to need to buy a couple of ingredients you might not be able to get in your local supermarket but you can get them online, here are the links to buy them:


  • 500g chicken wings
  • 4 spring onions sliced finely
  • 2 tsp toasted white sesame seeds

For the sauce

  • 1.5 tbsp Korean Chilli Paste – Gouchujang
  • 1.5 tbsp Soybean Paste – Doenjang
  • Juice of 1/2 lime
  • 1 tbsp soft brown sugar
  • 1 tbsp soy sauce
  • 1.5 tbsp runny honey
  • 2 tsp sesame oil



  1. Mix all the sauce ingredients in a bowl and set aside
  2. Light your Egg and set it up to cook directly over the charcoal with the stainless steel grid at 180°C
  3. Cut the chicken wings into two through the joint, I also remove the wing tip with a sharp knife.
  4. Cook the chicken wings, turning frequently until they start to crisp on the outside and the internal temp is above 74°C (165°F)
  5. Baste the wings with the sauce and turn a couple of times.
  6. Take the wings off the Egg and serve sprinkled with spring onions and white sesame seeds.
  7. Serve with a beer or two, Hite is the Korean beer available in my local Korean supermarket.


You can add garlic to the sauce but I’ll leave this to your personal taste.

Initially these won’t taste spicy but the heat will build the more you eat. They’re very moorish.

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