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3-Ingredient Korean Grilled Chicken Wings with Spring onion

3-Ingredient Korean Grilled Chicken Wings with Spring onion

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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These Korean grilled chicken wings offer a vibrant balance of heat and savoury depth, making them a standout choice for any weekend gathering. By using gochujang as a primary glaze, you achieve a complex, fermented flavour with very little effort. The grilling process ensures the skin remains wonderfully crisp while the meat stays tender, providing a satisfying texture without the need for deep-frying or heavy batters.

As a diabetes-friendly option, this recipe focuses on high-quality protein and bold spices rather than sugary glazes. The addition of fresh spring onions provides a crisp, bright finish that cuts through the richness of the poultry. Serve these wings as a light main course alongside a fresh cucumber salad or as a protein-rich snack that everyone can enjoy.

Ingredients for 3-Ingredient Korean Grilled Chicken Wings with Spring onion

900g chicken wings (flats and drumettes attached or separated)
1 cucchiaio di olio vegetale
1 cucchiaino di sale kosher, più altro
1/2 cucchiaini di pepe nero macinato fresco, più altro
80g gochujang (Korean hot pepper paste)
1 spring onion, thinly sliced on the bias

How to make 3-Ingredient Korean Grilled Chicken Wings with Spring onion

Pat wings very dry with paper towels. Toss wings, oil, 1 teaspoon salt, and 1/2 teaspoons pepper in a large bowl to coat.

Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 74°C, and skin is crisp and lightly charred, 5–10 minutes.

Meanwhile, whisk gochujang and 60ml hot water in a large bowl.

Transfer wings to bowl with gochujang and toss to coat. Transfer to a platter. Top with spring onions, season with salt and pepper, and serve immediately.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.