Korean style BBQ wings
The sauce for these Korean style BBQ chicken wings is made with fiery gochujang, soy sauce and lime juice, for a spicy, salty and slightly sour sauce that's very moreish. Garnish with spring onions and chilli, plus sesame seeds. A handful of crushed, toasted peanuts would also work well.
Ingredients
Metric
Imperial
Wings
- 6 chicken wings, separated into drums and flats
- 3 tbsp of gochujang
- 3 tbsp of light soy sauce
- 1 tbsp of dark brown sugar
- 1 tbsp of rice vinegar
- 2 tsp sesame oil
- 5 garlic cloves, grated to a paste
- 3 limes, juiced
Garnish
- 1 spring onion, finely sliced
- 1 red chilli, finely sliced
- 1 tsp sesame seeds
Method
To make the sauce, combine all the ingredients apart from the lime juice in a small saucepan and heat gently, stirring for a few minutes until the sugar is dissolved and the sauce is bubbling. Turn off the heat and squeeze in the juice of 1 lime to start with, then taste and add more if necessary
- 3 tbsp of gochujang
- 3 tbsp of light soy sauce
- 1 tbsp of dark brown sugar
- 1 tbsp of rice vinegar
- 2 tsp sesame oil
- 5 garlic cloves, grated to a paste
- 3 limes, juiced
To cook the wings, light a BBQ for indirect cooking, with the coals arranged either in the centre or off to one side
- 6 chicken wings, separated into drums and flats
Cook the wings over direct heat but close to the coals for around 30 minutes, or until golden and crisp all over (move them closer to the coals as they start to burn down)
Once cooked, toss with the sauce and garnish with the spring onions, chilli and sesame seeds
- 1 spring onion, finely sliced
- 1 red chilli, finely sliced
- 1 tsp sesame seeds
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