Easy Gochujang Chicken Recipe | Sweet & Spicy Crispy Chicken Wings!
Craving a delicious and easy-to-make chicken dish? This Gochujang Chicken recipe is packed with flavor and comes together in no time! With just a handful of ingredients, you can enjoy crispy, juicy chicken with a sweet, savory and spicy kick. Here’s what you’ll need:
Ingredients:
– Chicken wings, thighs, or drumsticks
– 1/4 cup Korean red pepper paste (Gochujang)
– 1/4 cup soy sauce
– 1 tbsp rice vinegar
– 2 tbsp sesame oil
– 1 tbsp honey
Instructions:
– Cook your chicken to your liking (I use a drum smoker set at 180°C/350°F with nectarine wood, flipping every 10 minutes until wings were crispy and cooked through).
– Make the sauce by combining gochujang, soy sauce, rice vinegar, sesame oil, and honey.
– Brush the sauce on your chicken towards the end of cooking, repeating a couple of times for maximum flavor.
Pro Tip: You can also use this delicious gochujang sauce as a marinade for an even deeper flavor!
No matter how you cook your chicken—whether in the oven, on the grill, or in the smoker—this easy gochujang glaze will take your meal to the next level. Enjoy the perfect balance of sweet, savory, and spicy flavors with every bite!
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Removing the heat deflector is a game changer for chicken wings. I bought myself an Oklahoma Joe Bronco Pro (largely based on your videos using it) and the chicken wings without a heat deflector is the only way I want to eat wings now. I start skin down and keep them that way for 35ish minutes to get that direct heat rendering all over the skin, then I’ll flip and finish for 15ish on the other side. That direct heat flavour and the skin rendering is maillard reaction heaven
Amazing…… im going to buy some chicken now
niiice
King of real BBQ 🍖 Greetings Bernd
Try bringing them up to 85-90 degrees Celsius. They will fall off the bone and still be juicy.
Yummy