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Korean BBQ Wings (Instant Pot or Oven Baked)

Korean BBQ Wings

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!
5 from 6 votes
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Course: Appetizer
Cuisine: Korean
Keyword: Instant Pot Korean Wings, Korean BBQ Wings, Korean Chicken Wings, Pressure Cooker Korean Wings, Spicy Korean Chicken Wings
Prep Time: 10 minutes
Cook Time: 5 minutes
Active Time: 15 minutes
Servings: 4
Calories: 323kcal
Author: Rika Livingston

Ingredients

  • 2 lbs chicken wings

Dry Seasoning:

  • ½ tsp ground paprika
  • ¼ tsp ground cayenne pepper
  • ½ tsp salt
  • ½ tsp garlic powder (salt-free)

Korean BBQ Sauce:

  • 3 tbsp Gochujang
  • 1 garlic (minced)
  • ½ tsp freshly grated ginger
  • 1 tbsp soy sauce
  • 1 tbsp pure honey (use more according to your liking)
  • ½ tbsp sesame oil
  • 1 tsp rice vinegar
  • ½ tbsp water
  • tsp ground mustard

Toppings:

  • sesame seeds or Furikake

Optional:

  • 5 dried chili pepper (soak in hot water for about 20 minutes, chopped)

Instructions

Season the Chicken Wings with Dry Seasoning:

  • 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.

Make the Korean BBQ sauce:

  • In a small mixing bowl, mix in all the Korean BBQ sauce ingredients and stir to combine. Set aside.

Cooking Instructions for Instant Pot Users:

  • 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 and make sure the pressure release valve is in the SEAL position. Select PRESSURE COOK and set HIGH. Set time to 5 minutes for fresh wings or 12-15 minutes for frozen. Select START/STOP to begin.
  • When the cooking cycle is done and beeps, 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 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. 

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 make sure the pressure release valve is in the SEAL position. Select PRESSURE and set HIGH. Set time to 5 minutes. Select START/STOP to begin.
  • 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. Select START/STOP to begin. 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. 

Video

Notes

Non-Pressure Cooker Users Only

To Cook the Chicken Wings in the Oven:
  • 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. 
On the grill: 
  • 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.
You can purchase Gochujang at any Asian grocers or select Target, Walmart, Ralph's stores for around $3.99 per jar or online at Amazon.com
I used Ninja Foodi Tender Crisp Pressure Cooker to make these wings.
 

Nutrition

Nutrition Facts
Korean BBQ Wings
Amount Per Serving
Calories 323 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Cholesterol 94mg31%
Sodium 635mg28%
Potassium 245mg7%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 23g46%
Vitamin A 379IU8%
Vitamin C 3mg4%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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