Sticky Gochujang Sesame Chicken Wings with Fresh Ginger
Gochujang, honey, sesame oil, soy and fresh ginger create a rich red glaze that clings to BBQ chicken wings. Cook the wings first, then lacquer them near the heat for savoury chilli stickiness without burning.
Ingredients
Chicken Wings
- 1.2 kg chicken wings split into flats and drumettes
- 1 tbsp neutral oil
- 1½ tsp fine sea salt
- 1 tsp white pepper
- 1 tsp baking powder
- ½ tsp garlic granules
- ½ tsp ground ginger
Sticky Gochujang Sesame Glaze
- 70 g gochujang
- 45 g runny honey
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2 garlic cloves finely grated
- 18 g fresh ginger finely grated
- 1 tsp brown sugar
- 1 tbsp water plus extra if needed
- 1 tsp sesame seeds
- 2 spring onions finely sliced
Instructions
Season and Rest the Wings
- Pat the chicken wings dry with kitchen paper. Put them in a bowl with the oil, salt, white pepper, baking powder, garlic granules and ground ginger.
- Toss well, making sure the seasoning gets into the bends and joints. Set the wings on a rack and chill uncovered for 45 minutes, or up to overnight if you’re planning ahead.
Prepare the BBQ for Indirect Heat
- Light the BBQ for two-zone cooking. Aim for medium heat on the indirect side, around 180°C to 200°C.
- Clean and oil the cooking grate. Gochujang glaze is sticky, so you want the wings moving freely before the sauce gets involved.
Cook the Wings Until the Skin Tightens
- Place the wings on the indirect side. Close the lid and cook for 25 to 30 minutes, turning once or twice.
- The skin should look dry, lightly bronzed and slightly blistered in places. Check the thickest drumette reaches at least 74°C, though I prefer wings closer to 80°C for better texture.
Make the Gochujang Sesame Glaze
- In a small pan, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, brown sugar and water.
- Warm gently for 2 to 3 minutes until smooth. Don’t boil it hard. You just want the sugar dissolved and the ginger softened.
Glaze in Layers
- Brush the cooked wings lightly with the gochujang glaze. Move them nearer the direct heat, but not right over fierce flames.
- Turn every minute and brush again. Repeat for 4 to 6 minutes until the glaze looks glossy, red and tacky. If it darkens too quickly, slide the wings back to the cooler side.
Finish with Sesame and Spring Onion
- Transfer the wings to a warm tray. Sprinkle with sesame seeds and sliced spring onions while the glaze is still sticky.
- Rest for 5 minutes before serving. The glaze thickens slightly as it cools, which gives that proper finger-coating finish.
Notes
Gochujang varies quite a bit between brands. Some jars are sweeter and softer, while others are saltier and much thicker. I start with 70g, then loosen the glaze with a spoonful of water so it brushes like warm ketchup. If it drags across the wings, it’s too thick. If it runs straight off, give it a minute over gentle heat.
Fresh ginger is not a garnish here. It’s the thing that keeps the glaze lively. Ground ginger in the wing seasoning adds background warmth, but grated fresh ginger in the glaze brings the sharper, lemony heat I want with sesame. Toasted sesame oil is powerful, so measure it. Too much and the wings start tasting oily rather than nutty.
Nutrition
Calories: 498kcalCarbohydrates: 21gProtein: 33gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 142mgSodium: 1120mgPotassium: 455mgFiber: 2gSugar: 16gVitamin A: 610IUCalcium: 62mgIron: 2.4mg
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