Name: Grilled Korean Barbecue Wings
Prep time: 750 min
Cook time: 45 min
Total time: 795 min
Ingredients: 2 1/2 pounds chicken drumettes; 4 cloves garlic (minced); 2 tablespoons toasted sesame oil; 1/4 cup soy sauce; 1 teaspoon freshly grated ginger; 1 to 2 teaspoons chili garlic sauce (to taste); 1/2 teaspoon B&B Texas Trinity Rub or your favorite rub; 1 cup cola; 1 cup soy sauce; 3/4 cup brown sugar; 1/4 cup rice vinegar; 3 cloves garlic (minced); 1 to 2 teaspoons chili garlic sauce (to taste); 1 1/2 teaspoons toasted sesame oil; 1 1/4 teaspoons freshly grated ginger; 1/2 teaspoon B&B Texas Trinity Rub or your favorite rub; 2 tablespoons cornstarch ((corn flour)); 2 tablespoons honey; 1 tablespoon sliced green onions ((spring onions)); 1 to 2 teaspoons sesame seeds

Kick up your next game-day barbecue with grilled Korean barbecue wings. Sweet, spicy, and irresistible, your friends will love snacking on these while the game is on the TV or happening on the field.

Drumettes are part of the chicken wing but look like drumsticks. If you can’t find them at your grocery, ask your butcher to help you cut some. Alternatively, you can buy full chicken wings and cut at the knuckles to make your own.

If you don’t have time to marinate the wings for a full 12 to 24 hours, you can get away with a quick four-hour marinade. But, it’s worth the time, so plan ahead!

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After removing the chicken drumettes from the marinade, cook them on the grill.

A stainless steel pot holds the drumette sauce with a whisk inside.

Combine the sauce ingredients in a pot and heat through, adding the honey as the last step.

Raw chicken drumettes sitting in marinade.

Make sure to allow yourself 12 to 24 hours to marinate the chicken, for the best flavor.

A pile of grilled chicken drumettes on a white serving plate.

This delicious grilled wings are both sweet and spicy.

A close up shot of a pile of grilled and glazed chicken drumettes.

These grilled and glazed chicken drumettes will be a hit at your next party.

Looking down onto a pile of grilled and glazed chicken drumettes on a white plate.

The grilled and glazed Korean chicken wings will need plenty of napkins!

Grilled Korean Barbecue Wings Recipe

Ash Hodgson

reviews

Kick up your next game day barbecue with Grilled Korean Barbecue Wings. Sweet, spicy, and irresistible, your friends will love snacking on these while watching the game.

Print Review

Preparation 12 30

Cook 45

Ready in 13 15

Servings Servings

CourseAppetizer

InfluenceAsian

DifficultySeasoned

MethodGrill

Similar RecipesFinger Food

Print Review

Ingredients

Marinade

2 1/2 pounds chicken drumettes
4 cloves garlic minced
2 tablespoons toasted sesame oil
1/4 cup soy sauce
1 teaspoon freshly grated ginger
1 to 2 teaspoons chili garlic sauce to taste
1/2 teaspoon B&B Texas Trinity Rub or your favorite rub
1 cup cola

Korean Barbecue Glaze

1 cup soy sauce
3/4 cup brown sugar
1/4 cup rice vinegar
3 cloves garlic minced
1 to 2 teaspoons chili garlic sauce to taste
1 1/2 teaspoons toasted sesame oil
1 1/4 teaspoons freshly grated ginger
1/2 teaspoon B&B Texas Trinity Rub or your favorite rub
2 tablespoons cornstarch (corn flour)
2 tablespoons honey

Garnish

1 tablespoon sliced green onions (spring onions)
1 to 2 teaspoons sesame seeds

Equipment

mesquite natural lump charcoal

Directions

Marinade

The night before, place the chicken drumettes in a large bowl. Add the garlic, toasted sesame oil, soy sauce, ginger, chili sauce, seasoning, and cola. Using your hands, work the marinade into the wings.
Transfer the marinade and chicken to a sealable bag, then allow to marinate in a chilled cooler for 12 to 24 hours.

Korean Barbeque Glaze

Light the charcoal and let burn until glowing hot.
Add the soy sauce, brown sugar, rice vinegar, garlic, chili garlic sauce, sesame oil, ginger, BBQ rub, and cornstarch into an oven-safe saucepan. Whisk to combine.
Place the saucepan on the grill over medium heat, and allow the mixture to come to a simmer. Whisk frequently, until the glaze becomes glossy and thickened. Remove from the heat.
Finish the glaze by whisking in the honey and allowing it to cool slightly.

Wings

Remove the chicken wing drumettes from the marinade, and pat dry with paper towels. Discard the remaining marinade.
Place the drumettes on the grill grate. Cook until well browned on all sides, turning occasionally, 25 to 30 minutes. Remove from the heat.
Add the chicken drumettes to a large steel bowl and toss with the Korean barbeque glaze. Turn the drumettes out onto a serving platter, and garnish with sesame seeds and chopped green onions.

Nutritional Information

Calories: 706kcalCarbohydrates: 66gProtein: 36gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 118mgSodium: 4301mgPotassium: 495mgFiber: 1gSugar: 56gVitamin A: 273IUVitamin C: 3mgCalcium: 98mgIron: 4mg