Korean Style Sticky Chicken: Gochujang Glazed
These chicken wings (or thighs) are the perfect balance between sweet, savory, and a mild kick. The Gochujang provides that addictive 'umami' flavor you only find in truly good street food.
Nutritional Values
* Estimated values per person
Gochujang Magic
Gochujang is a fermented Korean pepper paste that provides depth, spiciness, and a slight sweetness. It is the backbone of this dish.
The Battle Plan
You can check off the steps you have completed.
How will you prepare it?
The Split (Safety First!)
Mix all marinade ingredients in a bowl.
Immediately divide the sauce into two parts: 2/3 for the raw chicken and 1/3 set aside in a clean container for glazing later.
Marinating
Toss the chicken in the marinade (the 2/3 part).
Let it marinate for at least 2 hours in the fridge so the flavors penetrate deep into the meat.
BBQ Setup
Prepare the BBQ for an indirect session (with heat deflector).
Bring the temperature to a stable 150C.
Indirect Grilling
Place the chicken on the grate.
Let the chicken cook gently until a core temperature of about 70C. This usually takes about 30 to 45 minutes at 150C.
The Lacquer Finish
As soon as the chicken is almost done (around 65C core), take the set-aside part (1/3) of the sauce.
Brush the chicken generously with the silicone brush.
Let the chicken sit for another 10-15 minutes so the glaze thickens and forms a beautiful glossy, sticky layer.
Serve with some sesame seeds and spring onion rings for that authentic Korean look!
Ready for Service
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