Korean Style Grilled Wings | World on the Grill

February 5, 2026

Rich, savory, and perfectly caramelized, this Grilled Asian-Style Pork Belly is all about big flavor and simple technique. Marinated in a bold blend of soy, garlic, ginger, and warm spices, then grilled hot and fast, each slice comes out juicy on the inside with a glossy, crave-worthy sear on the outside. It's an easy crowd-pleaser that shows off what great grilling is all about.

These wings hit all the notes: salty, sweet, spicy, and umami. Gochujang brings depth, the grill adds char, and the glaze locks it all together.
At a Glance
Prep Time: 15 minutes
Marinate Time: 4–24 hours
Cook Time: ~45–50 minutes
Grill Temp: 400–450°F
Method: Indirect → Direct
Serves: 4 people

Ingredients

Wings
2 lbs party wings (drums & flats)
Korean Marinade
¼ cup soy sauce
¼ cup rice wine vinegar
¼ cup gochujang
1 tablespoon sesame oil
1 teaspoon ground ginger
1 teaspoon Chinese five spice
Korean Glaze
¼ cup soy sauce
1 tablespoon sesame oil
2 tablespoons gochujang
2 tablespoons honey
1 tablespoon rice wine vinegar
Optional Garnish
Sliced green onions
Toasted sesame seeds

Instructions

1. Marinate the Wings
In a bowl, whisk together all marinade ingredients until smooth.
Add wings to a vacuum-seal bag or large zip-top bag and pour in marinade. Remove as much air as possible and seal.
Marinate for at least 4 hours, preferably overnight.
If marinating in a bowl, increase the marinade by ~50% exposing wings evenly.

2. Preheat the Grill (Two-Zone Setup)
Preheat your gas grill to 400–450°F.
-Turn outside burners to HIGH
-Leave middle burners OFF
This creates an indirect cooking zone to render fat without burning.

3. Grill Indirect
Place wings over the unlit center burners.
-Cook for 20 minutes
-Flip and cook another 20 minutes
The wings should be mostly cooked through and lightly browned, but not crispy yet.

4. Make the Glaze
While wings cook, add all glaze ingredients to a small saucepan.
Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until slightly thickened.
Remove from heat and set aside.

5. Finish Over Direct Heat
Move wings directly over the burners and reduce heat to medium.
Grill for 3–5 minutes per side, flipping as needed, until:
-Skin is lightly charred
-Wings are crispy
-Internal temp reaches 175–185°F
Watch closely—gochujang sugars burn fast.

6. Glaze & Serve
Transfer wings to a large bowl, pour glaze over top, and toss to coat.
Plate immediately and garnish with green onions or sesame seeds if desired.

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