These crispy grilled chicken wings are coated with a savory and sweet sticky glaze inspired by Korean BBQ flavors. You can also easily make them in the oven.
So far this summer, I’ve made quite a few tasty crispy chicken wing recipes via my oven like Baked Garlic Parmesan Wings, Baked Salt and Pepper Wings, and Baked Orange Chicken Wings, but now that we have a grill, I was eager to see how chicken wings would turn out on the grill. They are crispy and flavorful and I glazed them with a sweet and savory glaze reminiscent of Korean BBQ.
The nice thing is that we can use our grill in the summertime to make these, but during the colder months they’re easy to make in the oven, too. So, I’m sharing how to grill chicken wings and how to bake them in the oven, too.
The chicken wings are first marinated in a soy sauce and sriracha marinade before they are grilled. Just before they are done, I like to glaze them with a Korean-style BBQ sauce.
How to Marinate Chicken Wings
The wings are first marinated in a sweet and savory marinade which is often used for Korean BBQ.
- Soy sauce
- Sesame oil
- Black vinegar
- Brown sugar
I like to place the chicken wings in a large bowl and pour the marinade over them. I marinate the wings for about an hour before grilling them, but you can shorten that time, if needed. At a minimum, marinate the wings for at least 20 minutes.
Once the wings are marinated remove them from the marinade, but save the marinade because you will boil it down to make the glaze.
How to Grill Chicken Wings
Preheat the grill to 400°F. Once the grill is heated, place the chicken wings on the grates and cook them for 30 to 40 minutes or until the skin is crispy. I like to check on them every few minutes and turn them so they don’t cook too much on one side.
How to Make the Glaze
While the chicken wings are on the grill prepare the glaze. Pour the glaze into a saucepan and bring it to a boil.
Combine some cornstarch with water in a small bowl. Add the mixture to the sauce. The cornstarch will help thicken the glaze. Once the glaze has thickened, remove it from the heat to cool.
Brush the grilled chicken wings with the glaze and serve.
How to Bake the Chicken Wings
If you don’t have a grill you can cook the wings in the oven, instead. Follow the instructions for marinating the chicken wings.
Line a baking sheet with tin foil and spread the chicken wings into an even layer. Bake the chicken wings for 40 to 60 minutes or until the skin is nice and crispy. Unlike the grill method, you don’t have to turn the wings while they bake.
Once baked you can glaze the chicken wings and serve.
Korean Style Grilled Wings
- 2 lbs of chicken party wings
- 1/4 cup low sodium soy sauce
- 1 tbsp sriracha
- 2 tsp sesame oil
- 1 tbsp black vinegar
- 6 tbsp brown sugar
- 4 cloves garlic minced
- 1/2 cup water
- 2 tsp cornstarch + 2 tbsp water
- white sesame seeds optional, for garnish
- chopped parsley optional, for garnish
- Mix all marinade ingredients into a bowl. Add raw chicken wings to a large ziploc bag and pour in the sauce. Let wings sit in the marinade for at least 1 hour. Heat grill (or oven) to 400°F and remove wings from bag, reserving marinade.
- Cook wings until skin is crispy, checking on them every few minutes and flipping as necessary so they don't burn or stick to the grill. It will take about 30-40 minutes.
- When wings are almost done, pour marinade into a small pot on stove and bring to a boil. Dissolve cornstarch in water and add in, stirring constantly until glaze bubbles and thickens. Let sauce cool for a few minutes.
- Brush finished wings with sauce, and sprinkle white sesame seeds and parsley if using.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Spread the wings in an even layer on the baking sheet and bake them for 40-60 minutes.
- Unlike the grill method, you don't need to flip the wings while they're in the oven. Just bake them until they are golden and crispy.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.