Korean BBQ Chicken Wings

Sweet and spicy, cook up wings in batches for big game days!

by the Perdue Farms Culinary Team

Inspired by West Coast food truck cuisine, these sweet and spicy wings will be a hit at your next game-day gathering! If you like your wings smoking hot, add Sriracha sauce to the recipe.

If time allows, marinate wings overnight, and plate, with sesame seeds and chopped green onions sprinkled overtop.



    For Marinade

  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons Sriracha sauce (optional, for more heat)
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons finely grated garlic
  • 2 tablespoons finely grated ginger
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • Sesame seeds and chopped green onions (for garnish)

Step 1: Make Marinade

Whisk marinade ingredients together. Add wings to a large zipper closure bag and pour mixture over, making sure to evenly coat wings. Refrigerate overnight (or 4 hours, if you’re in a pinch).

Step 2: Oven Roast

Preheat oven to 375 F. Spray a parchment-lined sheet tray with cooking spray; place the wings evenly onto the tray, making sure not to overlap. Drizzle remaining marinade over the wings, and cook for 40 to 55 minutes, turning once halfway through cooking. Wings are done when digital thermometer, inserted in thickest part of wings, registers 180 F and the bones no longer look red/raw.

Step 3: Plate

Place wings on a serving platter; drizzle with any excess cooking liquid from the sheet tray and garnish with sesame seeds and green onions.

Perdue Farms Culinary Team

Meet the Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. Day to day, the chefs contribute to recipe development, culinary ideation and all culinary aspects of the company business.

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