BBQ Chicken Wings

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BBQ Chicken Wings | Easy Japanese Recipes at

Time to say good bye to summer and wish everyone a Happy Labor Day!  Be it with one last barbecue, the last dive in the pool, and the last break before the kid’s crazy schedules start!  We barbecue pretty much all year around but we definitely barbecue more frequently during the summer time.  I want to squeeze in one more BBQ recipe before its season ends.  Hope you enjoy my BBQ Chicken Wings recipe as much as my family did.

BBQ Chicken Wings |

Today’s recipe is adapted from my BBQ Beef Short Ribs recipe.  We really like this marinade and use it often, but one day I made the same marinade for chicken wings and decided to change a little bit by adding honey and an apple.  It was another hit especially for our children, so I decided to record this slightly adapted version in my Just One Coookbook as well.  It’s really easy and delicious, just like the BBQ Beef Short Ribs recipe.

I hope you enjoy the holiday with your family and friends, and Happy Monday to everyone else who’s having regular Monday! :)

BBQ Chicken Wings |

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BBQ Chicken Wings
Prep time
Cook time
Total time
Serves: 3-4
  • 1.5-2 lb chicken wings/drumettes
  • 1 cup soy sauce
  • 1 cup mirin
  • ½ cup sugar
  • ¼ cup gochujang
  • 8 garlic cloves, minced or garlic-pressed
  • 2 Tbsp. sesame oil
  • 1 Tbsp. sesame seeds
  • 1 green onion, finely chopped
  • 1 Tbsp. honey
  • 1 Fuji apple, grated
  1. In a medium size bowl, whisk all the ingredients together.
  2. Marinade for 4 hours to over night.
  3. Start grill. We usually use gas grill for cooking, but for charcoal flavor we also use this mini Weber once in a while…
  4. Grill the meat for 3-4 minutes each side and be careful not to burn the chicken.
If you want to use oven, preheat oven to 400F. Place chicken in a single layer on a wire rack over oven tray lined with aluminum foil (for easy cleaning later). Bake 30 minutes (depending on the size of your chicken wings) until well browned and cooked through. If chicken is cooked through but not brown enough, then change the oven setting to broil and broil for 2-3 minutes at the end.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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  1. Oh wow Nami, these look great! It was second day of spring here yesterday (and Father’s Day) and so, yes, eager to taste summer, we cooked American-style beef burgers over our charcoal barbecue! These wings must have been so tasty and I am pleasantly surprised at the grated apple in the marinade… delish! Hope back to school routine is not too hectic for you!

    • Haha! Funny… I know what you mean because I now live in the US and I know no one would eat (American) wings with chopsticks!

      However, if chicken wings are served with other Japanese food, sometimes people hold one side of the wing with chopsticks on one hand and other side with your other hand. Otherwise we have to wipe our hands each time to hold chopsticks to eat other food on the table.

      Of course, most of the time when chicken wings are served we use both hands, but when it gets messy, I still use my right hand for chopsticks to hold the wing! Until you mentioned, I never thought it’s a funny scene for others. Although I think it’s practical to eat like that (one side chopsticks one side hand), I have no idea if this is considered as a bad chopstick manner in Japan… Someone might give me a lecture. Haha.

      • Eha

        Am warmly laughing: I’m European born, Caucasian of race, living in Australia, but have always used chopsticks to eat my chicken wings [as I do with 80% of all other food :) !]. And if someone DID give me a lecture, am afraid I would softly disregard and say ‘my way’!!

  2. That’s amazing Nami. I was thinking of you earlier today and wondering if you’d put up a new post so came to your wonderful blog but must have been just ahead of you as this wasn’t up yet. But I was clearly in the zone because I went out and bought 2kg of chicken wings, marinated them and BBQed them for dinner. Slightly different marinade but delicious all the same. I’ll have to try your recipe next xx

  3. Nami, what an interesting twist adding a grated apple to the marinade for these BBQ Chicken Wings – the recipe looks wonderful and I am thinking that having made my usual recipe for grilled chicken wings last week, it is high time that I try a new one and this recipe of yours sounds wonderful, I am sure that we will thouroughly enjoy it. The photos just amaze me, they are terrific – a true feast for the eyes!
    Have a wonderful Monday too!

  4. Nice solid glaze! Thats a different marination then what we are used to for bbq. If I ever get all those ingredients together, I ll be happy to try it out. ^.^ Cant wait for November, when our friends come down from europe. We usualy have a couple of BBQ, our season is just starting. 😉

    • Eha

      Echoes flying around :) ! How does 26 degrees C, not a cloud in the sky, not even a balmy breeze – real bbq weather . . . well, sorry, it’s our turn for ‘bragging rights’, but I’m sure we’ll promise to be kind!!!

  5. Nami, those are some of the most fabulous looking wings I have ever seen!! Yes.. goodbye to summer. I hope we have a long cool (not cold) fall season now. :)

    PS… I have an award for you on my blog posted dated 9-2-12. Please drop by and collect it when you get the chance. :)

  6. Nami, that picture almost took my breath away, it’s so pretty! And the wings sound delicious, for sure, I don’t know what that green drink is but I love the color of it in your photo. Gochjang is now on my shopping list for the Asian store, thanks, I always learn something new from you!

  7. Candice

    Happy Labor Day! These chicken wings look amazing, Nami. Can these chicken wings be baked/broiled in the oven? I don’t have a grill at home.

    • Sure, you can use oven too. Place chicken in a single layer on a wire rack over an oven tray lined with aluminum foil. Bake 30 minutes at 400F (depending on the size of your chicken wings) until well browned and cooked through. If chicken is cooked though but not brown enough, then you can use broil for 2-3 minutes at the end.

      Hope this helps. :)

  8. These are some fingerlicking good wings! I loved the short ribs marinade and I love this one just as much! Great addition with the apple! Hope you and your family had a wonderful weekend!

  9. I don’t know why every time I look at your pictures, the words beautiful morning comes in my mind, I guess it’s the lighting. I adore your pictures!
    Awesome looking BBQ chicken wings. Wish I could have a bite :)

  10. Oh Nami… I wish I could have had a plate of these this weekend! I can smell them from here! I am not so good on the grill. So I will just have to find a way to adapt these to indoor cooking. They look scrumptious! : )

  11. Nami, I think I could have your gorgeous BBQ dishes several times a week. The chicken looks so sticky and as soon as I saw gochujang I knew I would love this marinade. (Have I told you I cannot live without gochujang?. It’s such a magic ingredient making everything taste better, giving a kick to every dish and making every sauce silky and smooth.) The last photo is so real I almost feel the fabulous smell of the drumettes! I don’t have a grill alas, but I will remember your marinade and use it under the broiler. Fuji apple… I must check what it is.

  12. No don’t let summer be over yet;) When we had the outdoor space to do it, we too bbq all year long. Food just taste better that way. Your chicken wings look so so good. Thanks for sharing Nami:) Now I’m really hungry from my visit here.

  13. These are gorgeous wings, Nami! The glazing are just perfect. Love the composition, my friend. I told you, Nami – cookbook. :) When you’re ready, I will be happy to hold the reflector or some of the lights for you. 😉

  14. Happy Labor day (one day late) and what beautiful bbq chicken wings! These look too good not to make as soon as possible (hopefully later on this week). Thank you for sharing!

  15. I’m not ready to say goodbye to summer just yet. Seattle is actually seeing some lovely warm weather after a very, very cool summer. We hate to see it end. Thanks for adding a link to gochujang. It’s not an ingredient I’ve used before. We love these little drumsticks in our house.

  16. Dear Nami,

    I love chicken wings because of its texture and also the delicious skin when BBQed! Your recipe is delicious because you are using a Weber and coal which I am sometimes too lazy to do. But summer is fast approaching and time to fire up the BBQ again. My shortcut recipe is to bake them in the oven in winter which is also quite nice because the skin is so crispy and delicious.

  17. I still don’t feel ready to say goodbye to summer yet, but it’s harder to be in denial after Labor Day. That chicken looks mouthwatering, nicely glazed and just slightly charred. I have to tell you, I did make your Thai lemongrass chicken again for our potluck/cookout at work on Labor Day! I cut up the meat and grilled it at home as kabobs, then reheated them on an electric griddle at work, and they were so popular there were none left. I’ll have to try this recipe now!

  18. We eat a LOT of chicken wings (and I mean A LOT!) so I’m always looking for new (and easy) ways to make them. I love this! I’m totally saving this one for the weekend!

  19. BBQ chicken is one of my favorite dishes! I used to request that my mom (or dad) make it for me every year on my birthday. Yours looks finger-lickin’ good!!!! :)

  20. A great dish for summer BBQ – great way to end summer. This would be nice any time of the year, however. Great flavor. Had to laugh at the chopstick comments! Good stuff – thanks.

  21. Deliciousness…
    You know I was just telling my hubby lets go n eat chicken wings for lunch somewhere, today kids have started their school so after a long time we both are alone for lunch and Man I don’t want to cook… Now I see this…
    I need these delicious babies now…LOL

  22. The marinade sounds so tasty, I never had it with apples, but I can imagine the sweetness of the Autumn in the sauce. It is going on my “to try” list!

  23. I read your post from my email and couldn’t wait to comment but got distracted and here I am now few days later :) Those wings are calling my name. Nami you have outdone yourself. I love how you made those drumettes or perhaps we should thank “grill master” for mouthwatering end results? Marinade is just absolutely amazing. Thank you for posting this, you sure know how to make me hungry!

  24. These look so deliciously crispy, Nami – just the perfect conclusion for summer grilling! I love the texture – it’s just amazing… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…

  25. Nami, these little chicken wings look so delicious and sticky good to me, I will be trying them out. I have fallen in love with that ponzu sauce and most all of the condiments that I bought. Your cooking is so inspiring thanks. I hate to say goodbye to Summer and all the fun it brings but life must go on I suppose. I have been so out of it since our exchange student has come I haven’t been blogging much or anything. But she has been here almost a month so things are calming a bit for me and I can relax more. You have been so busy with your blog I see I’m so far behind all of your lovely recipes. I will be pinning them :)

  26. Heather

    What could I use instead of gochujang I live in Chester, England and haven’t heard of it.
    Kind regards

    • Hi Heather! It’s a Korean condiment, so you can find it in Korean/Asian (or sometimes even in Japanese) supermarket. It’s sort of key ingredient here to give a spicy kick to these wings. You can omit or try with other kinds of chili. If you omit, it lacks some depth in flavor, so maybe add garlic to spice it up. If you have miso you can add that instead too. Hope that helps!

  27. Christina Chiew

    Hi Nami

    This looks delicious, but are the wings spicy ? My kids do not take chilli so I wonder if the Korean sauce is spicy.
    Thanks !

    • Hi Christina! Don’t worry, it shouldn’t be too spicy. My kids and I can’t eat spicy food. :) I would recommend you to add a little bit or you can omit, if you worry. :)

  28. Harumi Sharp

    BBQ Chicken Wingsを作ってみました。リンゴがなかったので、アップルソースで代用。

    • こんにちは、はるみさん!このレシピを作ってくださって、どうもありがとうございます!アップルソース、いいですね!リンゴ味がちょっと隠し味であると、とても美味しいです。ご丁寧にフィードバックを頂きありがとうございました! :)

  29. Rebecca Lim

    Hi , I love you recipes , especially your bento recipes . I will be having a bbq next week and wanted to make bbq wings and came upon your recipe . I was wondering if I can replace the gochujang with red pepper flakes instead ?

    • Hi Rebecca! Thank you so much for trying my recipes! Yes, you can. The marinade is pretty flexible, so if you like it to be spicy, you can definitely add more red pepper flakes. Hope you enjoy this recipe! :)