August 20, 2015

Spicy Korean Chicken Wings

Recipe: Eric Vellend

Sweet, fiery and crackling with sesame seeds, these succulent morsels leave Buffalo wings in their dust.



  • 1⁄2 cup gochujang (Korean chili paste)
  • 6 tbsp apple-cider vinegar
  • 3 tbsp honey
2 tbsp sesame oil


  • 4 lb. chicken wings, tips removed, separated at joint
  • 2 tbsp tamari soy sauce
2 tbsp sesame oil
  • 1 tbsp finely grated garlic
  • 1 tbsp finely grated ginger
  • Salt and pepper to taste
  • Toasted sesame seeds and sliced green onion, for garnish


Yield: Serves 4-6

  1. To make sauce, whisk all ingredients 
in a bowl. Transfer to mason jar. Refrigerate up to 3 months.
  2. To marinate wings, combine chicken, tamari, sesame oil, garlic, ginger, salt 
and pepper in large bowl. Mix thoroughly. Transfer to freezer bag. Press out air and close. Refrigerate for a minimum of 4 hours or overnight.
Bring sauce to room temperature. Preheat grill to medium-high. Clean and oil grate, and add chicken. Cook, turning occasionally, until crisp and cooked through, 20 minutes. Transfer chicken to large mixing bowl. Drizzle with some sauce. Toss. Transfer to warm serving platter. Sprinkle with sesame seeds and green onion. Serve with more sauce on side.

Yvonne Duivenvoorden


House & Home June 2014