Korean BBQ wings

Korean BBQ wings

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 10 mins Cook: 40 mins plus soaking time

Easy

6 (2 skewers each)
Hot, sweet and sticky, these Korean chicken wings make a great choice for a dinner party starter

Nutrition and extra info

Nutrition: per serving

  • kcal344
  • fat17g
  • saturates4g
  • carbs25g
  • sugars24g
  • fibre0g
  • protein24g
  • salt1.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 12 chicken wings
  • 11⁄2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tbsp sesame seeds, toasted
  • 2 spring onions, finely sliced at an angle
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the sauce

  • 4 tbsp rice wine vinegar
  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 5 tbsp golden caster sugar
  • 2½ cm/1in piece ginger, peeled and grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1½ tbsp sriracha chilli sauce (or other hot chilli sauce)
  • 4 tbsp tomato ketchup

Method

  1. Soak 12 wooden skewers in water for at least 10 mins. To make the sauce, pour the vinegar and soy into a jug. Heat the sugar and 1 tbsp water in a small pan until the sugar has dissolved, then simmer until it turns a deep caramel colour. Standing well back as it will spit, pour in the vinegar and soy. Reduce the heat and let it bubble for a few mins, then add the remaining sauce ingredients, stir well and cook for 5 mins until smooth and thickened. Set aside.

  2. Light the barbecue (or set your oven grill to medium). Once the coals have died down, spread out to an even layer. Cut the tips from the chicken wings, then stretch them out as straight as you can and push a skewer through the length of each wing. Brush the skin with the oil and season. Cook the wings on the barbecue or under the grill for 10 mins each side, until the chicken is cooked through and the skin is golden brown and crisp.

  3. Remove the skewers to a large plate. Pour two-thirds of the sauce into a bowl, reserving the rest in the pan. Using a brush, coat each skewer well with the sauce from the bowl, then return them to the barbecue or grill and cook for a further 2-3 mins each side until the sauce has caramelised.

  4. Transfer the skewers to a serving platter. Reheat the reserved sauce, adding a splash of water to loosen if needed, then drizzle over the skewers. Top with the sesame seeds and spring onions.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

skodaguy's picture

Made this using strips of chicken breast oiled before put on BBQ and used cayennene pepper instead of chiili sauce. Deliciuos with a kick, go easy on the cayenne. Will become part of my BBQ recipe list. Put marinade on twice each side on BBQ

marchouse's picture
5

So simple and delicious. Highly recommend.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…