• Home
  • BBQ
  • Double Cooked Korean BBQ Wings
0 0
Double Cooked Korean BBQ Wings

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
800g Chicken Wings
1cm Grated Fresh Ginger
3 Tbsp Corn Flour
1 Pinch Salt
1 Pinch Black Pepper
Frying Oil
Enough for about 1cm depth in the pan Vegetable oil
Korean BBQ Sauce
2 bulbs chopped Garlic
2 Tbsp Gochujang Chilli Paste
1 Tbsp Dark Soy Sauce
2 Tbsp Brown Sugar
1 Tbsp Toasted Sesame Oil
1 Tbsp Rice Wine Vinegar
To Serve
1 Tsp Sesame Seeds
2 Chopped Scallions
Chopped Red Chilli Optional

Double Cooked Korean BBQ Wings

Hot and spicy Korean BBQ-inspired Chicken Wings fried and finished off on the grill


    Sticky, Spicy wings coated in a BBQ sauce made with Gochujang chilli paste

    • 50 minutes
    • Serves 2
    • Hard


    • Wings

    • Frying Oil

    • Korean BBQ Sauce

    • To Serve



    I love chicken wings and these Korean BBQ Wings are delicious. They are coated in seasoned cornflour and fresh ginger which gives them a nice crispiness and acts as a great base to build flavours on. We have done a few wing recipes now, try these Buffalo Wings or these BBQ Hot Wings – they are all spicy, that’s a theme! What makes these Korean BBQ Wings different is the cooking process. Double cooking the wings leads to an extra crispy crunch which is really, really good.

    Shallow fried in a cast iron pan

    The key to this sticky Korean BBQ Sauce is the gochujang chilli paste. Look for it in your local Asian supermarket. It’s a spicy, savoury and sweet fermented chilli paste used in Korean cooking and is worth finding for this delicious sauce for these BBQ wings.

    Korean BBQ Sauce in a mini Dutch Oven

    I cooked these Korean BBQ Wings first of all on the BBQ with a cast iron but you can easily do that step inside in a pan or in a deep fat fryer if you prefer. Also, you can do the first cook in advance (I did the first cook in between rugby matches and the second cook after the final whistle!) or you can go straight to the second cook.

    Serve these as part of a main meal, or as a first course of a BBQ feast. Scatter with chopped scallions, some sliced fresh chilli if you want and a smattering of sesame seeds.

    (Visited 171 times, 1 visits today)



    In a bowl, mix the chicken, grated ginger, cornflour and salt and pepper.


    Mix all the sauce ingredients together in a saucepan and get on the heat. Allow to cook and get sticky for around 5 minutes. If you reduce it too much, you can loosen it with a little water. Leave to the side until you need it.


    Get your pan oil on the heat and get the oil in. Add vegetable oil until it's about 1cm deep. When you think it is hot enough, drop one wing in. It should sizzle immediately (around 190 degrees C). Fry the wings in batches, don't crowd the pan. Cook for 3-4 minutes on each side. You want them to be golden and crispy looking. Remove cooked wings and set on kitchen paper until you need them. Continue until all the wings have been cooked once.


    When you're finished with the oil, remove the pan from the heat and set it aside somewhere safe. This pan of hot oil is very dangerous. Do not set anywhere someone might touch or kick it!


    On the grill then, cook the wings for a second time until they have a nice flame-grilled appearance. Reheat the sauce on the BBQ. Don't worry about crowding the grill this time but beware of flare ups. Move the wings away from very firey areas of the BBQ. Place cooked wings aside in a bowl.


    When all the wings are off the grill, pour over the reheated sauce. The sauce should be dark, thick and sticky by now - it doesn't toss very well, it's better to stir it! Top with the sesame seeds, chopped scallions and fresh chilli (if using)!

    Mark T

    Chicken and Chorizo Dutch Oven Jambalaya
    Chocolate Leprechaun Hats
    Chocolate Leprechaun Hats
    Chicken and Chorizo Dutch Oven Jambalaya
    Chocolate Leprechaun Hats
    Chocolate Leprechaun Hats

    Add Your Comment