These Korean BBQ Wings are flavorful. They are crispy, spicy, sticky, savory, tangy have the perfect touch of sweetness. The sauce has a perfect consistency and seasoning, similar to BBQ sauce but less sweet! These Korean Chicken wings are the perfect party appetizer or game day food.
In this recipe, I am going to show you how to cook Korean BBQ wings in an Instant Pot, Ninja Foodi, in the oven, and on the grill! The perfect BBQ recipe to make all summer!
Craving for some Korean food? You probably have heard of Korean-style fried chicken before, and have maybe even ordered one from your local Korean restaurant. Korean crispy chicken wings recipe is made in multiple ways and often served with different types of sauces. They are so tasty and tempting. Today, I am going to show you how to make these Korean BBQ chicken wings that are incredibly delicious yet easy to make.
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Why You'll Love these Korean BBQ Wings:
Unlike other Korean fried chicken you can find at Korean restaurants, these wings are made in a pressure cooker (Ninja Foodi 8-qt. 9-in-1 Deluxe XL Cooker & Air Fryer ) and used very little oil. There is no deep-frying or high-level cooking skill required. Serve this with Kimchi Fried Rice -Bokkeumbap (Easy and Flavorful) or Sweet Potato Noodles (Korean Japchae)
This Korean BBQ wings recipe is a healthier alternative for those who want to save on calories without sacrificing the taste! They are so tasty and tempting.
CHECK OUT THESE HIGH-RATED INSTANT POT RECIPES:
- INSTANT POT CHICKEN WINGS WITH BUFFALO SAUCE
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- INSTANT POT BEEF STROGANOFF
- INSTANT POT BRISKET AKA PULLED BEEF FOR SLIDERS!
- INSTANT POT BEEF SHORT RIBS - BONELESS!
- INSTANT POT GREAT NORTHERN BEAN SOUP
- INSTANT POT ITALIAN SAUSAGE KALE SOUP
Don't worry, this recipe will also work with Instant Pot or conventional oven. I will show you the complete instructions for each method on the recipe card below.
The chicken wings have the perfect crispiness on the outside (skin part), and the sauce is absorbed and flavors the meat inside without getting soggy.
Korean Chicken Wings Ingredients:
To make this Korean Chicken Wings recipe, you will need ground paprika, cayenne pepper, salt, garlic powder, Gojuchang sauce, ginger, garlic, honey water, sesame oil, ground mustard, and soy sauce. You can find all of these ingredients in your pantry, from local grocers or online.
Korean BBQ Sauce with Gojuchang:
Gojuchang is a popular Korean red chili paste that is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, Meju powder, Yeotgireum, and salt. It has a thick and sticky consistency and is spicy and pungent in flavor.
Gojuchang sauce is used in various Korean dishes from bibimpap, salad, stew, soups to marinated meat dishes for BBQ. I've posted a quite few recipes using Gojuchang here.
How to Make Korean Chicken Wings:
These wings are made using a pressure cooker. First, I seasoned the wings with dry seasoning, then cooked at high pressure for 5 minutes plus 15 minutes air crisp using my Ninja Foodi Pressure Cooker TenderCrisp . Once cooked and crisped, I dipped and coated the wings in a homemade sauce.
For non-Ninja users, you can follow the same directions, and just crisp the chicken in the oven instead of the air-crisp. I will also add some instructions for cooking these wings using a conventional oven.
📖 Recipe
Korean BBQ Wings
Ingredients
- 2 lbs chicken wings
- ½ teaspoon ground paprika
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder (salt-free)
- 3 tablespoon Gochujang
- 1 garlic (minced)
- ½ teaspoon freshly grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon pure honey (use more according to your liking)
- ½ tablespoon sesame oil
- 1 teaspoon rice vinegar
- ½ tablespoon water
- ⅛ teaspoon ground mustard
- sesame seeds or Furikake
- 5 dried chili pepper (soak in hot water for about 20 minutes, chopped)
Method
- Place the chicken wings into a large bowl. Use paper towels to pat dry the wings. Transfer to a bowl.
- In a small bowl, mix together the garlic, salt, paprika, and cayenne pepper.
- Sprinkle the seasoning all over the wings, toss to coat evenly using your hands or tongs.
- In a small mixing bowl, mix in all the Korean BBQ sauce ingredients and stir to combine. Set aside.
- Pour ¾- 1 cup of water into Instant Pot® and add a trivet or a steamer basket. Place the chicken into the trivet or steamer basket. Make sure the wings are not touching the water!
- Close the lid, select "Manual", 5 minutes for fresh wings or 12-15 minutes for frozen.
- When the cooking cycle is done, let the pressure release naturally for 10 minutes then turn the PRESSURE RELEASE valve to the VENT position. If the wings are below the minimum safe internal temperature of 165 °F, return to the instant pot and pressure cook the wings for an additional 2 minutes with quick release.
- Crisp the Chicken: Transfer wings into a large bowl, pat them dry with paper towels, and pour half the Korean BBQ sauce over the chicken wings and gently toss.
- Arrange the wings on the wire rack one above center position inside the broiler. Cook until crisp, about 4-6 minutes, turning pan once halfway through.
- Remove from the oven, pour in the remaining sauce, and chili peppers before serving, toss to coat. Serve with sesame seeds or Furikake.
Nutrition
Notes
COOKING INSTRUCTIONS FOR NINJA FOODI USERS:
- Pour a cup of water into the pot. Place wings into the Cook & Crisp™ Basket and place basket in the pot.
- Close the lid and set it to "Manual" for 5 minutes.
- When pressure cooking is complete, quickly release the pressure by turning the PRESSURE RELEASE valve to the VENT position.
- Air Crisp the Chicken Wings: Make sure that your inner pot is dry. Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 15 minutes. Open every 3-5 minutes to check for the crispness of your desire.
- When cooking is complete, transfer the wings into a large bowl and pour in the Korean BBQ sauce, and chili peppers. Toss to coat. Serve with sesame seeds or Furikake.
- Season the chicken wings with dry seasoning + 1-2 tablespoons of vegetable oil (do not use olive oil). Toss to coat.
- Preheat the oven to 450°F.
- Line a large rimmed baking sheet with foil and coat with nonstick cooking spray.
- Transfer the wings, skin side up, to the prepared baking sheets. Do not overlap.
- Roast the chicken wings for about 35 minutes or until they are fully cooked and crispy. If the wings are below the minimum safe internal temperature of 165 °F, return to the oven and continue baking.
- Transfer the cooked and crispy chicken wings into a large bowl. Pour in the Korean BBQ sauce, toss to coat.
- Serve with sesame seeds or Furikake.
- Heat a charcoal or gas grill; moderately hot and the rack 4 to 6 inches from the heat.
- Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice. Cook the wings are cooked through, 15 to 20 minutes.
- In a small bowl, combine the Korean BBQ sauce ingredients
- Transfer the cooked and crispy chicken wings into a large bowl. Pour in the Korean BBQ sauce, toss to coat.
- Put the wings on the hot part of the grill. Cook uncovered, turning occasionally until they're nicely browned on both sides.
Ana says
These Korean BBQ wings look so divine in your pictures! I bet it tastes so yum!
Nicci says
You take some mouth-watering pictures!! Wow! And I can appreciate a chicken recipe with some kick. Yum!
Ruth I says
Thank you for adding different ways of cooking it. I will be using an oven for this. I can't wait to try this. This is one of our favorites!
Victoria says
These look delicious and the recipe seems fairly simple to make. I'll have to make sure to get this added to my meal plan for next week.