Gochujang Butter Grilled Wings Recipe
There’s something truly magical about the smoky, savory, and slightly spicy flavor of Gochujang Butter Grilled Wings sizzling over an open flame. These wings balance crave-worthy heat and sweetness with a melt-in-your-mouth buttery glaze, finished off with a toasty char and a sprinkle of fresh garnishes. Whether you’re firing up the grill for game day, backyard gatherings, or just a treat-yourself dinner, this recipe turns humble chicken wings into a showstopping, finger-licking feast that always brings people together.
Ingredients You’ll Need
Just a handful of key ingredients are all it takes to make Gochujang Butter Grilled Wings truly unforgettable. Each is chosen for its flavor punch, adding either heat, tang, umami, or lusciousness to the wings, and together, they transform a simple dish into something extraordinary.
- Chicken wings (2 pounds): The main event, perfect for grilling and soaking up every delicious drop of sauce.
- Salt and pepper to taste: Essential for seasoning the wings and enhancing all those bold flavors.
- Unsalted butter (3 tablespoons, melted): Brings a rich, silky base to the glaze while mellowing out the gochujang’s heat.
- Gochujang (2 tablespoons): This Korean chili paste brings the signature deep spice and a gentle sweetness.
- Soy sauce (1 tablespoon): Adds savory umami depth and balances the overall flavor.
- Honey (1 tablespoon): A touch of honey rounds out the heat and gives the glaze irresistible stickiness.
- Garlic powder (1 teaspoon): For a savory backbone and aromatic warmth in every bite.
- Sesame oil (1 teaspoon): Just a drizzle imparts a nutty, toasted nuance that’s classic in Korean cuisine.
- Rice vinegar (1 tablespoon): Lifts the glaze with a gentle tang that keeps things bright and lively.
- Sesame seeds and chopped green onions (for garnish): A final flourish for texture, color, and a fresh pop of flavor.
How to Make Gochujang Butter Grilled Wings
Step 1: Prep the Grill and Your Wings
Start things off right by preheating your grill to medium-high heat, aiming for that golden zone where wings get perfectly scorched without burning. Pat your chicken wings as dry as possible using paper towels (this is the secret to incredibly crispy, charred edges!). Sprinkle them generously with salt and pepper, making sure they’re seasoned all over—this base layer is crucial for drawing out flavor.
Step 2: Whisk Up the Flavor Bomb Sauce
In a mixing bowl, combine the melted butter, gochujang, soy sauce, honey, garlic powder, sesame oil, and rice vinegar. Whisk until silky and fully blended, letting the butter help mellow and marry the other punchy ingredients into one smooth, savory-sweet sauce. Set aside a small portion of this mixture for basting the wings while grilling; this is your ticket to extra-luscious layers!
Step 3: Toss and Coat the Wings
Pour the majority of your gochujang butter sauce over the seasoned wings and toss until each one glistens with that gorgeous reddish glaze. The mixture should cling like a dream, coating the meat thoroughly for flavor in every single bite.
Step 4: Grill and Baste to Perfection
Arrange the sauced wings on the grill, close the lid, and let the magic happen. Grill for 20–25 minutes, turning the wings every 5 minutes to ensure even cooking and glorious grill lines. With each turn, brush them with your reserved sauce—this layering builds flavor and creates that sticky, caramelized crust that makes Gochujang Butter Grilled Wings irresistible.
Step 5: Rest, Garnish, and Enjoy!
Once the wings are fully cooked through and beautifully charred, transfer them to a plate and let them rest for a few minutes to lock in all the juices. Generously sprinkle with sesame seeds and a flurry of freshly chopped green onions. Serve piping hot, and watch them disappear fast!
How to Serve Gochujang Butter Grilled Wings
Garnishes
The crowning glory for these wings is a sprinkle of toasted sesame seeds and handfuls of chopped green onions. These not only add exciting color and crunch but also bring out the nutty, spicy depths in every bite. If you’re feeling extra, a final hit of flaky sea salt or a squeeze of fresh lime really wakes everything up.
Side Dishes
Gochujang Butter Grilled Wings are fantastic on their own but even more memorable when paired with crunchy slaw, cool cucumber salad, fluffy steamed rice, or blistered shishito peppers. If you want to be extra cozy, serve with a ranch or blue cheese dip—the creamy contrast works wonders.
Creative Ways to Present
Arrange your wings in a heaping pile on a rustic platter, scatter garnishes generously, and serve with toothpicks for a party vibe. For a fun twist, thread the wings onto skewers before grilling and lay over a bed of kimchi or vibrant greens—an eye-catching way to show off those glistening, saucy beauties!
Make Ahead and Storage
Storing Leftovers
Any leftover Gochujang Butter Grilled Wings can be cooled completely and stored in an airtight container in the refrigerator for up to three days. Their flavor actually deepens overnight, making them just as addictive as fresh from the grill.
Freezing
If you want to prep ahead, these wings freeze beautifully as long as you skip the garnishes until serving. Arrange cooled wings in a single layer on a baking sheet to freeze, then transfer to a freezer bag or container for up to two months. When ready to enjoy, defrost overnight in the fridge for best results.
Reheating
To restore that craveable texture, reheat leftover wings in a 375°F oven for about 10–15 minutes or until sizzling hot and crisp at the edges. If you have an air fryer, even better! Avoid microwaving if possible, as it can make the skin a bit soggy.
FAQs
How spicy are Gochujang Butter Grilled Wings?
They’re pleasantly spicy but not overwhelming. The butter and honey balance out the gochujang, but you can easily adjust the heat level by adding more or less gochujang to suit your crowd’s tolerance.
Can I make Gochujang Butter Grilled Wings in the oven?
Absolutely! Simply bake the sauced wings on a wire rack at 425°F for 25–30 minutes, turning halfway and basting as you go. The result? Crispy, sticky, saucy perfection without the grill.
Is there a gluten-free option?
Yes, just swap the regular soy sauce for a certified gluten-free alternative like tamari. Double-check your gochujang too, as brands vary.
Can I make them ahead for a party?
Definitely! You can marinate the wings and store them in the fridge 24 hours in advance, then grill and garnish just before serving for ultimate freshness and flavor impact.
What can I do with leftover sauce?
Drizzle any extra gochujang butter sauce over steamed veggies, rice bowls, or even toss with roasted potatoes for a spicy, savory punch that makes everything taste exciting!
Final Thoughts
Every time I whip up a batch of Gochujang Butter Grilled Wings, they bring an extra spark to the table, beckoning everyone back for “just one more.” If you’re looking for a foolproof way to delight your friends, family, or even just treat yourself, don’t miss out on these bold, buttery, and beautifully spiced wings. Fire up that grill and prepare for rave reviews!
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Gochujang Butter Grilled Wings Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Gochujang Butter Grilled Wings are a perfect blend of sweet, spicy, and savory flavors. The gochujang marinade gives the wings a delicious kick, while grilling them adds a smoky char that elevates the dish. A must-try for any wing lover!
Ingredients
Chicken Wings:
- 2 pounds chicken wings
- Salt and pepper to taste
Gochujang Butter Sauce:
- 3 tablespoons unsalted butter, melted
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
Garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Preheat the Grill: Preheat the grill to medium-high heat.
- Prepare the Wings: Pat dry the chicken wings and season with salt and pepper.
- Make the Sauce: In a bowl, whisk together melted butter, gochujang, soy sauce, honey, garlic powder, sesame oil, and rice vinegar.
- Coat the Wings: Toss the wings in the sauce mixture, reserving a small amount for basting.
- Grill the Wings: Place wings on the grill and cook for 20-25 minutes, turning every 5 minutes and basting with reserved sauce.
- Rest and Garnish: Remove from grill, let rest, and garnish with sesame seeds and chopped green onions before serving.
Notes
- For extra crispiness, pat wings dry thoroughly before seasoning.
- Adjust gochujang amount for preferred spice level.
- Wings can also be baked in the oven at 425°F for 25-30 minutes, turning halfway.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 5 wings
- Calories: 320
- Sugar: 5 grams
- Sodium: 700 milligrams
- Fat: 22 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 1 gram
- Protein: 25 grams
- Cholesterol: 110 milligrams
