Grilled Korean BBQ Sticky Wings
The wings are grilled ‘til they’re smoky and lightly charred, and then coated in a tangy, sweet, perfectly sticky BBQ sauce — they’ll give your napkins a new sense of purpose!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled Korean BBQ Sticky Wings
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
Ingredients
FOR THE KOREAN BBQ SAUCE: ½ cup tamari or soy sauce
½ cup brown sugar
1 tablespoon rice vinegar
¼ cup gochujang sauce
2 tablespoons ginger, grated
2 cloves garlic, grated
1 teaspoon sesame oil
1 teaspoon honey
1 teaspoon black pepper
½ tablespoon cornstarch
1 tablespoon water
FOR THE CHICKEN WINGS: 2 pounds chicken wings
¼ cup scallions, sliced for garnish
Ground Black Pepper, to taste
Salt, to Taste
Directions
- To make the Korean BBQ Sauce: In a small pot, combine all ingredients except the cornstarch and water. Bring them to a simmer over medium heat for 10 minutes.
- In a small bowl, whisk together the cornstarch and water to make a slurry.
- Whisk the cornstarch slurry into the barbecue sauce, and boil it until it thickens, about 2 minutes.
- Remove the barbecue sauce from the heat and transfer it to a canning jar or another heatproof container. Set aside.
- Prepare grill to high heat.
- To make the wings: Pat the chicken wings dry with a paper towel, and then season them lightly with salt and pepper.
- Grill the wings until they’re slightly charred on all sides and the internal temperature has reached 165 º F on an instant-read thermometer, about 15-20 minutes.
- Brush the wings with a little barbecue sauce and cook for another 1-2 minutes.
- Remove the wings from grill to a large bowl, and toss them with more barbecue sauce.
- Garnish the wings with fresh scallions and serve hot.
20 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
San-J Tamari Wheat Free Soy Sauce, 10 Ounce
$5.49$0.55/oz
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
Nakano Rice Vinegar, 12 Ounce
$4.69$0.39/oz
Mother In Law's Garlic Gochujang Fermeted Chili Sauce, 9 Ounce
$9.89$1.10/oz
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Oi! 100% Pure Toasted Sesame Oil, 8.4 Ounce
$6.49$0.77/oz
L&B Pure Honey, 16 Ounce
$7.49$0.47/oz
McCormick Coarse Ground Black Pepper, 1.5 Ounce
$3.89$2.59/oz
Clabber Girl Corn Starch, 12 Ounce
$3.59$0.30/oz
Water Joe Premium Caffeinated Water, 12 Each
Deal
$8.29 was $8.99$0.69 each
Bell & Evans Chicken Wings Family Pack, 2.5 Pound
$14.99$6.00/lb
Green Onions Bunched, 1 Each
$1.49
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
Directions
- To make the Korean BBQ Sauce: In a small pot, combine all ingredients except the cornstarch and water. Bring them to a simmer over medium heat for 10 minutes.
- In a small bowl, whisk together the cornstarch and water to make a slurry.
- Whisk the cornstarch slurry into the barbecue sauce, and boil it until it thickens, about 2 minutes.
- Remove the barbecue sauce from the heat and transfer it to a canning jar or another heatproof container. Set aside.
- Prepare grill to high heat.
- To make the wings: Pat the chicken wings dry with a paper towel, and then season them lightly with salt and pepper.
- Grill the wings until they’re slightly charred on all sides and the internal temperature has reached 165 º F on an instant-read thermometer, about 15-20 minutes.
- Brush the wings with a little barbecue sauce and cook for another 1-2 minutes.
- Remove the wings from grill to a large bowl, and toss them with more barbecue sauce.
- Garnish the wings with fresh scallions and serve hot.