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.
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
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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 150°C.
Indirect Grilling
Place the chicken on the grate.
Let the chicken cook gently until a core temperature of about 70°C. This usually takes about 30 to 45 minutes at 150°C.
The Lacquer Finish
As soon as the chicken is almost done (around 65°C 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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