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Sweet and Spicy Gochujang Chicken Wings

Sweet and Spicy Gochujang Chicken Wings

Lee - Smoke & Sear
Servings: 4 Total Time: 3 hrs Difficulty: Intermediate Hot 'n Spicy Hot 'n Spicy Smoke & Sear Fav. Smoke & Sear Fav.
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Korean-Inspired Sweet and Spicy Chicken Wings

If you’re ready to take your chicken wings to the next level, you’re in the right place. This recipe for Sweet and Spicy Gochujang Chicken Wings is a game-changer. Gochujang, a Korean chili paste made from red chili peppers, fermented soybeans, rice, and salt, brings a unique, spicy, and slightly sweet flavour that’s simply addictive. After a lot of experimenting, I’ve nailed down the perfect balance of heat and sweetness. Let’s get grilling!

Sweet and Spicy Gochujang Chicken Wings

Wings
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Prep Time 2 hrs Cook Time 1 hr Total Time 3 hrs
Difficulty: Intermediate Cooking Temp: 200  C Servings: 4 Estimated Cost: £ 10 Calories: Approximately 400 per serving Best Season: Suitable throughout the year
Author: Lee - Smoke & Sear Cooking Method: , , Cuisine: Courses: Recipe Keys: Hot 'n Spicy Hot 'n Spicy Smoke & Sear Fav. Smoke & Sear Fav.

For the Wings:

For the Rub:

For the Sauce:

For Plating:

Instructions

  1. Preparing the Wings

    • Separate Wings: First things first, separate your wings into drums and flats. This won’t affect the flavour, but it'll make your wings look top-notch.
    • Apply Rub: Mix together light brown sugar, sea salt, ground black pepper, Chinese five spice powder, and onion powder to make the rub. Apply the rub all over the wings for an even coating.
    • Sprinkle Cornflour: Sprinkle the wings with cornflour and leave them on a wire rack in the fridge for a couple of hours. This helps the skin get extra crispy.

  2. Cooking the Wings

    • Preheat Grill: Preheat your grill to 180°C – 200°C, setting it up for indirect heat.
    • Grill Wings: Place the wings on the grill and cook them indirectly until they reach an internal temperature of around 90°C. This ensures the skin is crispy and the meat falls off the bone.

  3. Making the Gochujang Sauce

    • Combine Ingredients: In a saucepan, combine cold water, Sprite, granulated sugar, dark brown sugar, and soy sauce. Bring to a boil over high heat, stirring until the sugars dissolve.
    • Add Gochujang: Reduce the heat and add Gochujang, dark sesame oil, and rice vinegar. Simmer until you’re happy with the thickness of the sauce.

  4. Tossing and Plating

    • Toss Wings in Sauce: Once the wings are cooked, toss them in the Gochujang sauce until they’re well coated.
    • Plating: Plate the wings and pour over a little extra sauce. Sprinkle with white and black sesame seeds.
    • Gochujang Mayo: Mix mayonnaise, Gochujang, and lemon juice to make the spicy mayo. Drizzle over the wings.
    • Spring Onions: Add curled spring onions on top for a finishing touch.

Equipment

Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!

Note

  • Extra Crispiness: For extra crispy skin, you can increase the cooking temperature slightly during the last 5 minutes of grilling.
  • Gochujang Mayo: If you want more heat, add more Gochujang to the mayo.
Keywords: Gochujang, Chicken Wings, BBQ, Sweet and Spicy, Korean BBQ, Grilling, Chicken Recipes
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Oh good f*****g lord . . . I think I’ve just witnessed the best Typhoon display I’ve seen yet. Today was proper grim as well — cold, windy, dark moody skies, low cloud cover — but somehow that just made it even better. The whole thing felt more dramatic, more aggressive, more powerful. That sky absolutely set the mood. And Flt Lt Tom Nation – DRAGON01 . . . good lord mate. How the hell he went straight from take-off into that display is on another level. That was unreal. #raf #typhoondisplayteam @raf_typhoondisplayteam @planetom91

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Wing capacity: approx. 250–300 wings

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THE BAPTIZER 🔥 Built by @kendogrills for Callum / @outd_oorfoodie A proper monster of a build: Bath: 1000mm x 800mm x 250mm Steel: 8mm plate Height: 1760mm Weight: approx. 250–300kg Burners: 4 super-powered gas burners Oil capacity: up to 120 litres Wing capacity: approx. 250–300 wings First came the hot wing challenge… Then came the pig. The sound. The crowd. The spectacle. Absolutely insane. UK BBQ just levelled up.

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The Big BBQ Community Cookout 2026 🔥 What a weekend. Fire, food, beers, singing, sharing plates, old friends, new friends, and that proper UK BBQ community feeling from start to finish. Events like this prove it’s never just about the food — it’s the people around the fire that make it special. Huge credit to everyone involved for making it what it was. Already counting down to the next one 🍻🔥

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Top 100 UK BBQ Instagram Accounts – 2026 👀🔥 Let’s be honest . . . whenever this list gets mentioned, everyone wants to know the same thing: “Am I on it?” 😅 After a fair few people asking whether I’m going to update it, and with the old list already pulling in 5,486 visits this year, I decided it was definitely time. But this time, I’m doing things differently. Rather than it being based on my opinion, I’ve opened up voting to the legends in my UK BBQ WhatsApp Community — that’s 450+ members of friendly, like-minded BBQ folk whose opinion should mean a lot more than mine ever has 🙂 ha So this year, it’s not just my list . . . it’s our list. The people’s choice. I’ll collate all the votes, work out the final rankings, then share the results far and wide — including over on the Smoke & Sear website too. If you fancy joining the WhatsApp community, you can find all the details here: https://www.smokeandsear.world/bbq-community/uk-bbq-whatsapp-community/ It’s 100% free — just a cracking community full of good people, BBQ chat, advice, inspiration, and a bit of the usual nonsense along the way. Let’s see who makes the list this year 👊🔥 #UKBBQ #BBQCommunity #SmokeAndSear #BBQFamily

EMBER Pork Belly Lollipops with Bright Orange Pepper Drizzle, Crackling Crumb & Spring Onion

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EMBER Pork Belly Lollipops with Bright Orange Pepper Drizzle, Crackling Crumb & Spring Onion This one stopped me in my tracks. Without a doubt, this is the best thing I’ve ever cooked in my 5-year BBQ journey. I’m not even exaggerating. It completely shocked me. Sticky, smoky pork belly cooked low and slow with @fourge.bbq EMBER rub, braised until tender, skewered, dunked in glaze and tacked back up on the @ninjakitchenuk FlexFlame until it went dark, glossy and savage. Then finished with that bright orange pepper drizzle, crackling crumb and spring onion. The pork came from @thecateringbutcher , and the full step-by-step recipe is now live over on the Smoke & Sear website: https://www.smokeandsear.world/BBQ-recipes/ember-pork-belly-lollipops-with-bright-orange-pepper-drizzle-crackling-crumb/ Honestly, this cook had everything. Smoke. Stickiness. Crunch. Colour. And that EMBER rub did exactly what it was built to do. #BBQ #UKBBQ #PorkBelly #PorkBellyLollipops #ninjaflexflame