Por Chef Eric Gephart

Gochujang Chicken Wings

Raciones: 6 people
Tiempo de cocción: 0 - 30 min
A la parrilla
Aves de corral


  • Main

  • Gochujang Sauce

One of the oddest reoccurring question I get as a chef is,“what would your last meal be” ....Well, here it is, a fun and delicious grilled wing!

Infused with the bold flavors of Korean gochujang paste, sweet chili, and a hint of maple syrup, these wings offer a tantalizing mix of sweet, spicy, and savory notes. Whether you're serving them at a game day party or a summer cookout, these wings are guaranteed to be a hit with everyone.


  1. 01

    Stabilize your grill at 400F.

  2. 02

    Set your grill up for a semi-indirect cook meaning, install one half-moon deflector shield and leave the other side open.

  3. 03

    Next, install your grill grates at the highest portion of the divide and conquer system.


  5. 04

    Season your wings with Salt, Pepper, Garlic.


  7. 05

    Place the wings on the grill grate over the deflector shield with the thickest portion of the wing closest to and facing the heat.


  9. 06

    Allow to cook for 25 minutes.

  10. 07

    Feel free to transfer the wings to the direct side to finish up to get the wings to the internal temp of 170F.


  12. 08

    Prepare the gochujang glaze by combining and whipping together all gochujang ingredients into a bowl.


  14. 09

    Once you love the bark, coat the wings with the gochujang glaze over the flame.


  16. 10

    Allow them to tack up and accept the smoke from the carnalizing glaze. Transfer to the presentation plate and garnish with scallion and sesame seeds.