Spicy Grilled Chicken Wings

Gochujang and grated fresh ginger give this dish a tasty kick. The honey in the marinade chars a good bit on the grill for a rich, caramelized flavor that balances out the heat.

Spicy Grilled Chicken Wings
Photo: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Claire Spollen
Active Time:
30 mins
Marinate Time:
1 hrs
Total Time:
1 hrs 30 mins

"Korean barbecue, whether enjoyed at a restaurant or at home, consists of meat and sometimes vegetables cooked quickly on a tabletop grill," writes recipe developer Ann Taylor Pittman, who fondly recalls childhood trips to Korean barbecue joints. "Popular offerings include bulgogi (thinly sliced beef marinated in soy sauce, brown sugar, and garlic), galbi (flanken-cut beef short ribs in a similar marinade), and samgyeopsal (sliced pork belly)—all served with kimchi, rice, red leaf lettuce, sauces, and lots of little relishes and side dishes called banchan."

For our September 2021 issue, Pittman fused the bold flavors of Korean barbecue with the South's prized barbecue culture to create a mash-up of the ages. Kick things up a notch at your next barbecue with these Spicy Grilled Chicken Wings. "Chargrilled chicken wings pick up lots of kick from gochujang, a spicy-sweet Korean fermented chile paste that has become increasingly available in grocery stores," writes Pittman. Gochujang works alongside grated fresh ginger to give this dish a tasty zing. The honey in the marinade chars a good bit on the grill for a rich, caramelized flavor that balances out the heat.


  • ½ cup gochujang 

  • 2 tablespooons toasted sesame oil

  • 2 tablespoons honey

  • 1 tablespoon grated fresh ginger

  • 3 large garlic cloves, grated

  • 4 pounds chicken wings, separated into flats and drumettes, wing tips discarded

  • ¼ cup chopped scallions

  • 1 tablespoons toasted sesame seeds


  1. Whisk together gochujang, oil, honey, ginger, and garlic in a large bowl. Add chicken wings, and toss well to coat. Let marinate in refrigerator 1 hour.

  2. Preheat a grill to medium (350°F to 400°F). Remove wings from marinade, letting excess drip off; discard marinade. Arrange wings on oiled grates. Grill, covered, until a thermometer inserted into thickest portion of meat registers 165°F, about 20 minutes, turning wings every 4 to 5 minutes. Arrange wings on a platter, and sprinkle with scallions and sesame seeds.

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