Once I started making chicken wings like this, I never prepared them any other way

Chicken wings are the ultimate appetizer for any occasion. Whether you serve them on game day or at a summer meal, there’s nothing like a big platter of chicken wings to get the party started. We love extra crispy fried chicken wings and oven-baked chicken wings, as well as chicken wings cooked in an Instant Pot and air fryer. But with summer approaching, now is the perfect time to fire up your grill.

Grilling is also one of the easiest ways to achieve crispy results. Classic flavors like Grilled Buffalo Chicken Wings and Kansas City Style BBQ Chicken Wings are mealtime favorites. But these grilled wings with gochujang butter are about to become your new favorite. They’re tossed in a spicy and sweet gochujang butter sauce that’s so ridiculously delicious it’ll have people fighting for seconds. Serve them as a starter to share with friends or for dinner (my favorite!).

Why you will love it

• A simple combination of ingredients makes them even crispier. The key to crispy wings is to toss them with a little baking powder and cornstarch before grilling, which helps absorb some of the moisture and promotes browning.

• It’s all about the sauce. The gochujang butter sauce is sweet and spicy with a touch of fresh ginger and soy sauce. Move over, Buffalo sauce – this is the wing sauce you’ll want to add to your list.

Gochujang Butter Grilled Wings Key Ingredients

• Chicken wings: Separate the chicken wings into drumsticks and plates and freeze the wing tips for a homemade broth.

• Baking powder: Make sure your baking powder is aluminum-free.

• Cornstarch: Along with baking powder, cornstarch helps make the wings crispy.

• Ginger: Fresh ginger is best, but you can use ginger paste as a substitute.

• Butter: Use unsalted butter.

• Dear: This gives the sauce its sticky sweetness. If you like a spicier sauce, use hot honey!

• Gochujang (Korean chili paste): This fermented red pepper paste is rich in flavor with a hint of heat.

How to Make Gochujang Butter Grilled Wings

1. Make the wings. Toss wings in baking powder, cornstarch and kosher salt. Grill the wings over direct medium heat until cooked through and the skin is evenly browned and crispy.

2. Prepare the sauce. Cook the garlic and ginger in the butter until fragrant, stir in the remaining ingredients and cook until the sauce is heated through.

3. Toss the grilled wings in the sauce. Toss evenly to coat and garnish with sliced ​​green onions and sesame seeds.

Other Ways to Cook Gochujang Butter Chicken Wings

• To grill indirectly: Heat an outdoor grill to medium indirect heat (400ºF to 425ºF). Place the wings in a single layer with space between each on the indirect heat side of the grill. Cover and cook until the tops of the wings are golden and crisp, 20 to 25 minutes. Flip the wings. Cover and cook until second side is golden and crisp, 20 to 25 minutes more.

• Cook: Arrange a rack in the middle of the oven and heat the oven to 425°F. Bake until the tops of the wings are golden and crisp, 20 to 25 minutes. Flip the wings. Bake until second side is golden brown and crisp, 20 to 25 minutes more.

Gochujang Butter Grilled Wings Recipe

Move over, Buffalo sauce: There’s a new wing sauce in town. It’s spicy and sweet with a fresh touch of ginger.

Preparation time 10 minutes to 15 minutes

cooking time 25 minutes to 30 minutes

Serves 4 to 6

Ingredients

For the chicken:

• 3 pound sterling chicken wings, preferably party wings

• 2 coffee spoons baking powder

• 2 coffee spoons cornstarch

• 1 teaspoon kosher salt

For the sauce and serving:

• 2 cloves garlic

• 1 piece (1 inch) ginger

• 2 soup spoons Butter without salt

• 1/4 cup Honey

• 2 soup spoons gochujang (Korean chili paste)

• 2 soup spoons soy or tamari sauce

• 1 teaspoon plus 1 1/2 teaspoons rice vinegar

• 1 teaspoon toasted sesame oil

• 1 medium green onion, thinly sliced ​​(optional)

• White sesame seeds, for garnish (optional)

Instructions

Make the wings:

1. Heat an outdoor grill to direct medium heat (350ºF to 375ºF).

2. Prepare 3 pounds of chicken wings if the wings are whole and not yet separated: Use a chef’s knife or kitchen scissors to cut the first joint of the wing and remove the wing tip. Discard or freeze the wing tips for stock. Cut the second joint to separate the wing into forearm (flat) and arm (battery) parts.

3. Pat the wings dry with paper towels and place them in a large bowl. Sprinkle with 2 teaspoons baking powder, 2 teaspoons cornstarch, and 1 teaspoon kosher salt. Mix with your hands to coat the wings well.

4. When the grill is ready, scrape the grates. Grill in batches if necessary, place wings on grill in a single layer with space between each. Cover and grill, turning 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, prepare the sauce.

Prepare the sauce:

1. Chop 2 cloves of garlic. Peel and finely grate 1 piece (1 inch) of fresh ginger until you have 1 tbsp. 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 well combined and cook until heated through, about 30 seconds. Turn off the fire. (You can also place the butter, garlic, and ginger in a microwave-safe bowl and microwave every 30 seconds until the butter is melted.)

2. When the wings are ready, transfer them to a large bowl. Drizzle with sauce and toss evenly to coat. Garnish with 1 thinly sliced ​​medium green onion and white sesame seeds, if desired.

Recipe Notes

Get ahead: Chicken wings can be tossed with kosher salt, baking powder and cornstarch, arranged in a single layer on a rack and refrigerated up to 1 day in advance before cooking.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the upper third of a 400°F oven until heated through and the skin is crisp, about 10 minutes.