Prepare for bold, spicy, and utterly addictive flavors with these Korean Grilled Chicken Wings. Ideal for a backyard cookout, game day, or an easy weeknight meal, this recipe blends classic Korean seasonings with the smoky depth that cooking over wood or pellets provides. Made on a pellet grill, these wings deliver a satisfying crisp on the outside and juicy meat inside, and can be ready in under an hour.
Spicy Grilled Korean Chicken Wings
These wings marry traditional Korean ingredients—think gochugaru and a tangy wing sauce—with the convenience and flavor of pellet grilling. A simple dry rub and a generous final toss in a bright, spicy sauce are all it takes to produce wings that are full of character and big on heat and umami.
Use a dependable Korean seasoning blend as the base of your dry rub, then finish with a Korean-style wing sauce for a spicy, slightly sweet glaze. A light coating of oil helps the rub adhere and promotes crisp skin when the wings hit the hot grill.
Why You’ll Love This Dish…
- Explosive Flavor: Korean spices and a vibrant wing sauce create a spicy, tangy profile that keeps you coming back for more.
- Smoky Grilling: Pellet grilling adds a subtle wood-fired smoke that enhances the chicken’s natural flavor.
- Fast and Simple: With minimal prep and about an hour of cook time, these wings are a quick way to serve something impressive.
- Flexible Serving Options: Serve them as an appetizer, main course, or snack at parties—these wings work every time.
Browse my Traeger recipes collection for more grilling inspiration.
Recipe Shopping List
Below are the basic ingredients you’ll need. Refer to the ingredient list in the recipe card for exact amounts.
- Chicken wings
- Oil
- Korean seasoning blend (dry rub)
- Gochugaru (Korean red pepper flakes)
- Korean-style wing sauce
Check out more of my favorite Traeger recipes for additional ideas.
How To Make This Recipe
Here’s a concise overview of the cooking process. Follow the full instructions below while you grill.
- Prep: Pat the wings dry with paper towels — dry skin crisps up better on the grill.
- Season: Toss the wings with oil, then coat evenly with the Korean seasoning blend and a pinch of gochugaru for heat.
- Grill: Arrange the wings in a single layer on a clean, preheated grill set to 400°F so they cook evenly and develop a crisp exterior.
- Flip & Monitor: Turn the wings halfway through cooking and watch them closely. Cook to proper temperature and visual cues rather than relying solely on the clock.
- Finish: Remove the wings when fully cooked and crisp, then toss them in the Korean wing sauce to coat before serving.
Try these wings with a side of cucumber kimchi or japchae for a full Korean-inspired spread.
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer at 325°F for 15–20 minutes, or until heated through. This helps restore crispiness better than a microwave.
Wings are best right after grilling for optimal texture and flavor. If you need to make them ahead, grill them, transport under foil if necessary, and briefly reheat in the oven or on a grill before serving.
Also delicious: miso-glazed wings for a different savory twist.
Serve This With…
- Cucumber kimchi
- Japchae (stir-fried glass noodles)
- Homemade kimchi
- Spicy garlic scapes
More Chicken Wing Recipes
- Thai Red Curry Chicken Wings
- Hell’s Kitchen Grilled Chicken Wings
- Lemon Pepper Smoked Wings
- Garlic Parmesan Smoked Wings
- Sweet Heat Smoked Spicy Chicken Wings
- Smoked Air Fryer Chicken Wings
- Mango Chipotle Smoked Chicken Wings
- Grilled Berbere Chicken Wings
Korean Grilled Chicken Wings
These wings are cooked on a pellet grill in under an hour and deliver a crisp exterior and juicy interior, finished with a bold Korean-style wing sauce.
10 minutes
1 hour
1 hour 10 minutes
Ingredients
- 2 pounds chicken wings
- 3 tablespoons oil
- 3 tablespoons Korean seasoning blend
- 1 teaspoon gochugaru
- ½ cup Korean wing sauce
Instructions
- Pat the wings dry with paper towels to remove excess moisture.
- Toss the wings with oil, then evenly coat with the Korean seasoning blend and gochugaru.
- Place the wings in a single layer on a clean grill grate.
- Preheat the grill to 400°F and begin cooking the wings.
- Watch the wings closely and use internal temperature and visual cues to confirm doneness; times are estimates.
- Cook for about 30 minutes, then flip the wings.
- Continue cooking another 30–45 minutes, or until the wings are fully cooked and the skin is as crisp as you prefer.
- Remove from the grill and toss the hot wings with the Korean wing sauce to coat before serving.
Nutrition Information (per serving)
- Yield: 4
- Serving Size: 1
- Calories: 623
- Total Fat: 48g
- Saturated Fat: 15g
- Unsaturated Fat: 29g
- Cholesterol: 139mg
- Sodium: 2948mg
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 29g