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Korean BBQ Chicken Wings


Koreans are really big on both barbecue and crispy chicken wings so it only felt natural to marry the two.  Today’s recipe feature baked wings that despite never touching a fryer, come out juicy and crisp.  They get glazed in a syrupy Korean barbecue sauce that is savory, salty, sweet and delicious.  The sauce is simple and versatile.  You can use it as a dipping sauce, apply it to more traditional recipes as a marinade for galbi or even in special ways like for Korean bbq jerky. It’s safe to say, if you enjoy Korean barbecue and crispy wings, this is the recipe for you.

The secret lies in the 2-step method for achieving a bronzed and crunchy exterior while preserving the juicy tender meat interior.  Be mindful not to overcook these guys since the broil method can go from crisp to blackened if you’re not careful.  Other than that, it’s an easy recipe that doesn’t involve bubbling cauldrons of oil or makes your entire home smell like a fryer.  Clean up is minimal and if you’re like me, you can enjoy ripping-and-dipping with the leftover sauce which also makes a great marinade for chicken later, if you so please.

Korean BBQ Chicken Wings
Cook time

Total time


Serves: 1-2 dozen

  • 1-2 dozen chicken wings
  • ¼ c soy/tamari
  • 3 tb sugar
  • ½ tb sesame oil
  • ¼ c grated fuji apple/Asian pear
  • 2-3 cloves of garlic
  • 1″ piece of ginger
  • Sesame seed and scallion garnish

  1. In a pot, cover your chicken with water and bring it to a rolling boil with a light pinch of salt.
  2. Drain and blot each piece well. The drier the chicken, the better it will crisp up.
  3. For the sauce, combine the soy/tamari, sugar, sesame oil, apple/pear and grated garlic and ginger. Bring this sauce to a bubble and reduce by half. Remember that it will continue to thicken as it cools.
  4. In a single layer, broil your chicken for 15-30 minutes. Keep your eye on them as each broiler is different. Rotate each piece half way through. It is ready when it’s golden brown.
  5. In a bowl, combine your chicken and sauce, reserving about a ¼ of it for dipping later.
  6. Garnish with your desired toppings from scallions, sesame seeds, red pepper flakes, crushed nuts, etc.
  7. Serve with rice or pickled radish.


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