Spicy BBQ Gochujang Chicken Wings

1.2kg chicken wings

2 to 3 spring onions, sliced

Sesame seeds, optional

Vegetable oil, for brushing

Fresh coriander, to garnish 

The Marinade

3 tablespoons light soy sauce
2 to 3 tablespoons honey
3 heaped tablespoons gochujang
2 tablespoons rice vinegar

1 thumb-size piece ginger, finely grated
3 cloves garlic, finely grated

PREPARATION

1. In a large bowl mix light soy sauce, honey, gochujang and rice vinegar until smooth.
2. Add grated ginger and garlic and stir thoroughly to form a thick red marinade.
3. Add the chicken wings and massage well so every piece is fully coated. Marinate overnight if possible, or cook immediately if short on time.

COOKING

1. Prepare a barbecue with coals pushed to the sides, creating indirect heat in the centre at around 200 to 250°C.
2. Lightly oil the grill and place the wings in the centre away from direct coals. Leave space between each wing.
3. Close the lid and cook for 10 to 15 minutes, then turn and cook for another 10 to 15 minutes until nearly cooked through.
4. Once the wings are fully cooked inside, begin basting generously with the remaining marinade.
5. Move the wings slightly closer to the heat and continue turning and basting so the glaze caramelises without burning.
6. Cook until the skin is crisp, sticky and lightly charred at the edges.
7. Remove from the barbecue and garnish with spring onion, coriander and sesame seeds if using. Serve immediately.

School of Wok Tips

• Cook wings indirectly first to avoid burning the honey.
• Only baste at the end to prevent excessive charring.
• Keep turning the wings for even caramelisation.
• Let the coals settle to a steady heat before cooking chicken.

FAQs

Can I cook these in the oven?
Yes? Roast at 200°C for 35 to 40 minutes, then brush with extra glaze and grill briefly to caramelise.

Why cook away from direct coals first?
Indirect heat ensures the wings cook through without burning the sugary glaze.

Can I make them less spicy?
Yes? Reduce the gochujang slightly and increase honey for a milder version.