Gochujang Butter Grilled Wings
Gochujang Butter Grilled Wings
Table of Contents
Gochujang Butter Grilled Wings are the perfect appetizer for any event. Whether it’s game day or a summer barbecue, a large platter of wings is sure to set the mood. We enjoy them all from extra-crispy fried wings and oven-baked varieties to those made in an Instant Pot or air fryer. But with summer here, it’s the ideal time to break out the grill.
Grilling is not only simple but also delivers wonderfully crispy results. Classic options like Buffalo-style wings or Kansas City BBQ wings are always popular at cookouts. However, these gochujang butter grilled wings might just steal the show. Coated in a sweet and spicy gochujang butter sauce, they’re so irresistibly tasty that everyone will be reaching for seconds. Perfect as a shareable appetizer or even as a main course my personal favorite.
Why You’ll Love This Gochujang Butter Grilled Wings
- A simple ingredient blend makes these wings extra crispy. The secret is coating them with a mixture of baking powder and cornstarch before grilling, which helps absorb moisture and promotes perfect browning.
- The star is the sauce. The gochujang butter sauce is a delicious balance of sweet and spicy, with hints of fresh ginger and soy sauce. Forget traditional Buffalo sauce—this is the wing sauce you’ll want to keep on repeat.
Ingredients
- Chicken wings: Separate the chicken wings into drumettes and flats, and freeze the wing tips for homemade stock.
- Baking powder: Make sure your baking powder is aluminum-free.
- Cornstarch: Along with the baking powder, cornstarch helps crisp up the wings.
- Ginger: Fresh ginger is best, but you can use ginger paste as a substitute.
- Butter: Use unsalted butter.
- Honey: This gives the sauce its sticky sweetness. If you like a spicier sauce, use hot honey.
- Gochujang (Korean chile paste): This fermented red pepper paste is big on flavor with a kick of heat.
How to Make Gochujang Butter Grilled Wings
1-Prepare the wings: Coat the wings with baking powder, cornstarch, and kosher salt. Grill over direct medium heat until fully cooked, with the skin golden brown and crispy.
2-Make the sauce: Sauté the garlic and ginger in melted butter until fragrant, then whisk in the remaining ingredients and simmer until warmed through.
3-Coat the wings: Toss the grilled wings in the sauce until evenly coated, then garnish with thinly sliced scallions and a sprinkle of sesame seeds.
Other Ways to Cook Gochujang Butter Chicken Wings
- For Indirect Grilling: Preheat the grill to medium heat (400ºF to 425ºF) using the indirect cooking method. Arrange the wings in a single layer on the indirect heat side, leaving space between each piece. Cover and cook for 20 to 25 minutes, until the tops are golden-brown and crispy. Flip the wings, cover again, and grill for another 20 to 25 minutes until the other side is equally crisp and golden.
- For Baking: Place a rack in the center of the oven and preheat to 425°F. Arrange the wings in a single layer and bake for 20 to 25 minutes until golden-brown and crispy on top. Flip them over and bake for an additional 20 to 25 minutes until the second side is just as golden and crisp.
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Gochujang Butter Grilled Wings
Ingredients
- For the chicken:
- 3 pounds chicken wings preferably party wings
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- 1 teaspoon kosher salt
- For the sauce and serving:
- 2 cloves garlic
- 1 1-inch piece ginger
- 2 tablespoons unsalted butter
- 1/4 cup honey
- 2 tablespoons gochujang Korean chile paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon plus 1 1/2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 medium scallion thinly sliced (optional)
- White sesame seeds for garnish (optional)
Instructions
- Heat an outdoor grill for direct, medium heat (350ºF to 375ºF).
- Prepare 3 pounds chicken wings if the wings are whole and not yet separated: Use a chef’s knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or freeze the wing tips for stock. Cut through the second joint to separate the wing into forearm (flat) and upper arm (drumette) portions.
- Pat the wings dry with paper towels and place in a large bowl. Sprinkle with 2 teaspoons baking powder, 2 teaspoons cornstarch, and 1 teaspoon kosher salt. Toss with your hands to evenly coat the wings.
- When the grill is ready, scrape the grates clean. Grilling in batches if needed, place the wings on the grill in a single layer with space between each one. Cover and grill, flipping every 5 minutes, until cooked through and the skin is evenly browned and crisp, 25 to 30 minutes. About 10 minutes before the wings are ready, make the sauce.
- Mince 2 garlic cloves. Peel and finely grate 1 (1-inch) piece fresh ginger until you have 1 tablespoon. Melt 2 tablespoons unsalted butter in a small saucepan over medium-low heat. Add the garlic and ginger and cook until fragrant, about 1 minute. Add 1/4 cup honey, 2 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon plus 1 1/2 teaspoons rice vinegar, and 1 teaspoon toasted sesame oil. Whisk until combined and cook until warmed through, about 30 seconds. Turn off the heat. (Alternatively, place the butter, garlic, and ginger in a microwave-safe bowl and microwave in 30-second intervals until the butter is melted.
- When the wings are ready, transfer to a large bowl. Drizzle with the sauce and toss evenly to coat. Garnish with 1 thinly sliced medium scallion and white sesame seeds if desired.
