I’ve had so much positive feedback on these Korean inspired grilled chicken wings that they became a regular member of my grilling repertoire. The wings are first marinated in bulgogi sauce then grilled. Bulgogi, a Korean dish that is literally translated as ‘fire meat’. Most commonly bulgogi is made with beef, and sometimes chicken. When I first tried this marinade on chicken wings the results exceeded my expectations. I think these wings can easily rival my favorite grilled chicken wings. These wings remind me of teriyaki chicken wings, but with a less sweet, cleaner and more refined taste. There is a perfect balance of sweet and salty, with a little kick from red pepper flakes. Roasted sesame seeds and the pear add additional layers of flavor and complexity.
Alternative cooking methods
Ideally, you would want to grill these chicken wings. Gas or charcoal will do just fine. I think that little char and caramelization you get from cooking over direct heat make any meat taste awesome. Wings are no exception. If you don’t have access to a grill, one option is to bake your chicken wings, making sure that you get as much flavor from the skin as possible. This, pan-searing chicken wings then baking is the ideal way to cook them. If you are looking for the quickest cooking time, try broiling the wings. Take care to not burn them as the sauce has sugar in it. You will have to flip them more often to prevent burning. Lastly, you can also pan-frying the wings, which will give you great flavor and a very tender, fall-off-the-bone meat.
