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Korean chicken wings

Korean Chicken Wings

09/16/2026|by Jason Klein

Football is back, and Korean Chicken Wings deserve a spot on the game-day menu. Created with Chef Johan Magnusson of Big Swede BBQ, this recipe brings sweet heat, crisp skin, and a sticky gochujang glaze to the backyard. Grab a platter, turn on the game, and get the TrueFlame grill going because these wings are made for sharing.

The secret starts before they ever hit the grates. A light coating of baking powder helps the skin crisp over indirect heat, while sea salt and Big Swede BBQ Badass Texas Boost add a savory layer of seasoning. Once the exterior turns golden and crunchy, a quick finish over direct flame adds that last bit of char.

Then comes the glaze. Gochujang provides a deep chile kick balanced by honey, soy sauce, rice vinegar, sesame oil, fresh ginger, and garlic. Toss it together while everything is still hot so the sauce clings to every flat and drum. Sesame seeds plus sliced green onions finish the platter with extra texture and a fresh bite.

This recipe is part of TrueFlame's collaboration with Chef Johan Magnusson, bringing his passion for cooking over fire to your patio. Johan founded Big Swede BBQ to share approachable outdoor cooking techniques, creative recipes, and bold seasonings with backyard cooks.

For more food inspiration, follow Johan Magnusson of Big Swede BBQ on social media. You can also visit BigSwedeBBQ.com to find his award-winning rubs, recipe videos, and Badass Backyard Cooking cookbook.

Serves 3-4

Korean Chicken Wings Ingredients

  • 3 lbs Chicken Wings, separated into flats and drums

  • 1 Tbs Baking Powder

  • 1 tsp Sea Salt

  • 1 tsp Big Swede BBQ Badass Texas Boost, or your favorite SPG rub

Korean Glaze

  • ½ cup Gochujang

  • ¼ cup Honey

  • 3 Tbs Soy Sauce

  • 2 Tbs Rice Vinegar

  • 1 Tbs Sesame Oil

  • 4 cloves of garlic, minced

  • 1 Tbs Fresh Ginger, grated

Garnish

  • Sesame Seeds

  • Sliced Green Onions

Korean Chicken Wings Directions

  1. Preheat your TF grill by igniting all main burners. Then close the hood and let the grill heat for 10 to 15 minutes; the hood thermometer should reach about 425°. Turn off all the knobs except one.

  2. Pat the chicken wings dry with paper towels. In a large bowl, combine the wings with baking powder, sea salt, and Texas Boost. Toss until evenly coated. The baking powder helps create a crisp exterior.

  3. Place the wings on the grill over indirect heat. Close the hood and cook for 30–35 minutes, flipping every 10 minutes, until the skin renders and crisps.

  4. While the wings cook, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Place the saucepan on the grill over direct heat and simmer for 5–7 minutes until slightly thickened.

  5. When the wings reach an internal temperature of 185°, move them briefly to the hot side of the grill to crisp the skin further, watching carefully for flare-ups.

  6. Remove the wings from the grill and toss immediately in the warm Korean glaze until fully coated.

  7. Transfer to a serving platter and garnish with sesame seeds and sliced green onions.

  8. Serve immediately.

 

From Brand Ambassador Johan Magnusson of BigSwedeBBQ.com