June 28, 2019

Korean Glazed Chicken Wings

Recipe: Eshun Mott

Prep Time: 15 minutes

Total Time: 60 minutes

Dry brining these wings ahead helps crisp up the skin and season the meat.


  • 1 tbsp kosher salt
  • 1⁄2 tsp baking soda
  • 3 lbs. split chicken wings
  • 1⁄4 cup gochujang
  • 1⁄3 cup light soy sauce
  • 1⁄4 cup sesame oil
  • 1⁄4 cup canola oil
  • 2 tbsp grated ginger
  • 2 tbsp grated garlic
  • 2 tbsp honey
  • 1 tbsp toasted sesame seeds (optional), for garnish


Yield: Serves 4 to 6

Plan Ahead: Wings need to dry brine in refrigerator for 8 hours, or overnight

Dry Brine Wings

  1. Combine salt and baking soda, and toss with chicken wings. Place chicken on rack over baking sheet and refrigerate, uncovered, for 8 hours, or overnight.

Marinate Wings

  1. In bowl, combine gochujang and soy sauce, and stir until gochujang is fully incorporated. Stir in oils, ginger and garlic.
  2. Pour 1⁄2 cup of mixture over wings and toss to coat evenly. Add honey to remaining marinade.

Grill Wings

  1. Heat barbecue in order to cook over indirect heat at 425°F.
  2. Place wings over low element and cook, turning and moving occasionally, for about 40 minutes, or until meat is browned and cooked through.

Glaze And Finish Wings

  1. Remove wings to bowl and toss with half of remaining glaze. Turn barbecue to medium-high and return wings to grill for 5 more minutes, until caramelized.
  2. Remove from grill. Brush with remaining glaze and sprinkle with sesame seeds, if desired. Serve with wet wipes!
Author: Eshun Mott

Maya Visneyi


House & Home July 2019