Grilling season has a way of announcing itself—and these Korean Chicken Wings do the same. This recipe is fire-kissed, bold-glazed, and built for the kind of evening where the grill stays lit long after the sun goes down. Think crackling skin lacquered in a deep, glossy glaze of gochujang, honey, and sesame—smoke threading through heat, sweetness balanced by just enough bite, and the kind of aroma that draws guests outdoors before you’ve even called them.

Chef Johan Magnusson of Big Swede BBQ brings his signature precision to this recipe, marrying Korean pantry staples with the live-fire craft he’s built his reputation on. The technique is straightforward: a baking-powder coating creates extraordinary crispness on the skin, while indirect heat on your Summerset grill gives the wings time to render slowly before a brief, high-heat finish locks everything in. That final toss through the warm glaze—gochujang deepened with garlic and ginger, brightened with rice vinegar—is the moment this dish becomes something worth savoring.

Finished with sesame seeds and sliced green onion, the wings arrive at the table with color, texture, and character. Serve them as a centerpiece spread or the first act in a longer evening outdoors—either way, they disappear fast.

For more food inspiration, follow Johan Magnusson of Big Swede BBQ across social media and shop his award-winning rubs and cookbook at BigSwedeBBQ.com.

Serves 3-4

Korean Chicken Wings Ingredients

  • 3 lbs Chicken Wings, separated into flats and drums
  • 1 Tbs Baking Powder
  • 1 tsp Sea Salt
  • 1 tsp Big Swede BBQ Badass Texas Boost, or your favorite SPG rub

Korean Glaze

  • ½ cup Gochujang
  • ¼ cup Honey
  • 3 Tbs Soy Sauce
  • 2 Tbs Rice Vinegar
  • 1 Tbs Sesame Oil
  • 4 cloves of garlic, minced
  • 1 Tbs Fresh Ginger, grated

Garnish

  • Sesame Seeds
  • Sliced Green Onions

Korean Chicken Wings Directions

  1. Pre-heat your Summerset grill by igniting all main burners. Then close the hood and allow the grill to heat for 10 to 15 minutes; the hood thermometer should reach approximately 425°. Turn off all the knobs except one.
  2. Pat the chicken wings dry with paper towels. In a large bowl, combine the wings with baking powder, sea salt, and Texas Boost. Toss until evenly coated. The baking powder helps create a crisp exterior.
  3. Place the wings on the grill over indirect heat. Close the hood and cook for 30–35 minutes, flipping every 10 minutes, until the skin is rendered and crisp.
  4. While the wings cook, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Place the saucepan on the grill over direct heat and simmer for 5–7 minutes until slightly thickened.
  5. When the wings reach an internal temperature of 185°, move them briefly to the hot side of the grill to crisp the skin further, watching carefully for flare-ups.
  6. Remove the wings from the grill and toss immediately in the warm Korean glaze until fully coated.
  7. Transfer to a serving platter and garnish with sesame seeds and sliced green onions.
  8. Serve immediately.

Created by our Brand Ambassador, Chef Johan Magnusson of BigSwedeBBQ.com