Sweet and Spicy BBQ Chicken Wings
Sweet & Spicy BBQ Chicken wings marinaded in honey, grated apple, garlic, mirin, soy sauce, and my secret - spicy fermented Korean chili paste, Gochujang!
Servings: 4 (roughly 26 wings)
Calories: 463kcal
Ingredients
- 3 lbs chicken wings (flats/drumettes) (Please note: For this recipe, I only used 1.5 lbs or 13 pieces of wings, but made the marinade enough for 3 lbs.)
Seasonings:
- 1 cup soy sauce
- 1 cup mirin
- ½ cup sugar
- 4 Tbsp gochujang (Korean chili paste)
- 8 cloves garlic (minced or garlic-pressed)
- 2 Tbsp roasted sesame oil
- 1 Tbsp toasted white sesame seeds
- 1 green onion/scallion (finely chopped)
- 1 Tbsp honey
- 1 apple (grated; I used Fuji apple)
Instructions
- In a medium-size bowl, whisk all the marinade ingredients together. You can keep the marinade in a Mason jar for up to 2 weeks.
- Put the chicken wings and the marinade in a Ziploc bag or baking pan. Marinate the chicken for 4 hours to overnight.
Outdoor Grill Instructions
- Grill the chicken wings over indirect heat for 15-20 minutes (depending on the size of your wings), flipping every 5 minutes. Be careful not to burn the chicken.
Oven Instructions
- If you want to use the oven, preheat oven to 400ºF (200ºC). Place chicken in a single layer on a wire rack on the baking sheet lined with aluminum foil (for easy cleaning later). Bake for 45 minutes (depending on the size of your chicken wings) until cooked through. Tip: Chicken is done cooking when its internal temperature reaches 165ºF (75ºC). If chicken is cooked through but not charred on top, then switch the oven setting to broil for 2-3 minutes.
Nutrition
Calories: 463 kcal · Carbohydrates: 6 g · Protein: 35 g · Fat: 31 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 141 mg · Sodium: 519 mg · Potassium: 318 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 306 IU · Vitamin C: 3 mg · Calcium: 45 mg · Iron: 2 mg