Grilled chicken wings, first marinated in Korean bulgogi marinade then grilled to perfection. This grilled chicken wing recipe will sure become your favorite. One of the best Korean inspired chicken wing recipes. | ifoodblogger.com
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Grilled Chicken Wings (Korean Inspired)

Course Dinner, lunch
Cuisine Korean
Keyword Asian chicken wings, chicken wings, Korean chicken wings
Prep Time 10 minutes
Cook Time 30 minutes
Marinating 4 hours
Total Time 40 minutes
Servings 6 servings
Calories 479kcal
Author Victor

Ingredients

  • 3 lbs chicken wings (separated, wing tips discarded)

For the bulgogi marinade:

  • 1/4 cup sesame seeds
  • 1 cup soy sauce (see notes)
  • 1 bunch scallions (white and green parts, sliced thinly on the bias)
  • 1/4 cup sugar
  • 6 cloves garlic (crushed)
  • 1/4 cup sesame oil
  • 1/2 pear (ripe, grated)
  • 2 Tbsp honey
  • 1 tsp red chili flakes

Instructions

  • If you are starting with raw sesame seeds, you need to first toast them. In a pre-heated skillet over low heat, toast the sesame seeds for about 1-2 minutes, stirring frequently, until you start to smell the aroma of toasted sesame seeds.
  • To prepare the chicken wing marinade, combine all the ingredients in a medium bowl and whisk until all ingredients are well combined.
  • Transfer the marinade to a large Ziploc bag. Add the chicken wings, close the bag and massage the wings really well to make sure they are properly covered with the marinade. Expel as much air as you can, close bag and refrigerate for at least 4 hours, preferably overnight and up to 24 hours.
  • Preheat an outdoor grill to about 350F-400F.
  • Remove the marinated chicken wings from the marinade and pat dry with a paper towel.Try not to remove all of the sesame seeds, red pepper flakes and sliced scallions. They will add flavor to the wings.
  • Brush the preheated grill grate with vegetable oil to prevent sticking. Cook the  wings on the preheated grill, lid closed, for about 10-15 minutes on each side. You may want to use an instant read thermometer if not sure. The wings are ready when the temperature in the thickest parts registers at least 165F. 180F internal temperature gives the best results if you want fall-off-the-bone tender meat.

Notes

Soy sauce - I find that low sodium soy sauce is not sufficient to give the wings enough saltiness. I recommend using regular soy. For best results, use 1/2 cup dark soy sauce and 1/2 cup light soy sauce if you have them. See my Irresistible Chicken Wings on the Grill post for more details.

Nutrition

Calories: 479kcal | Carbohydrates: 21g | Protein: 28g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 2257mg | Potassium: 349mg | Fiber: 1g | Sugar: 16g | Vitamin A: 320IU | Vitamin C: 3.2mg | Calcium: 92mg | Iron: 3.2mg