1. Prep the Chicken Wings

Start by preparing the chicken wings. Pat the wings dry with paper towels to ensure they crisp up nicely on the grill. Drizzle the wings with olive oil, then season them with salt and pepper to taste. Make sure they are evenly coated in oil and seasoning for a flavorful base.

If you prefer, you can also remove the tips of the wings and separate the drumettes and flats for a more manageable grilling experience. However, keeping them whole is perfectly fine if you like the rustic presentation.

2. Make the Gochujang Butter Sauce

While the wings are prepped, it’s time to make the delicious Gochujang butter sauce. In a medium bowl, combine the Gochujang chili paste, melted butter, honey, soy sauce, rice vinegar, minced garlic, sesame oil (if using), and lime juice (if using). Stir the mixture well to ensure everything is fully incorporated.

The Gochujang will provide a rich, spicy kick, while the honey and butter balance out the heat with sweetness and richness. The soy sauce adds umami, and the rice vinegar provides a bit of acidity to cut through the richness of the butter. The garlic and sesame oil bring additional depth to the flavor profile.

3. Marinate the Wings (Optional)

While marinating is optional, you can let the wings sit in the refrigerator for 20-30 minutes to absorb the flavors of the Gochujang butter sauce. This step can be especially beneficial if you want the wings to have a deeper, more infused flavor. If you’re short on time, you can skip this step and proceed directly to grilling.

If you choose to marinate, be sure to keep the wings in an airtight container or cover them tightly with plastic wrap to prevent them from drying out.

4. Preheat the Grill

While the wings are marinating (or after you’ve seasoned them), preheat your grill to medium-high heat. You want the grill to be hot enough to give the wings a nice sear without burning them. Ideally, the temperature should be around 400-450°F (204-232°C).

If you’re using a charcoal grill, let the coals burn down until they are covered with white ash, then spread them out for even heat. If you’re using a gas grill, simply adjust the temperature to medium-high and close the lid.

5. Grill the Wings

Once the grill is preheated, place the wings on the grill grates. Cook the wings for about 5-7 minutes per side, turning them occasionally to ensure even cooking. The wings should develop a nice char and become crispy on the outside while staying juicy on the inside.

Use tongs to turn the wings, being careful not to pierce the skin. If you’re using bone-in wings, the cooking process may take slightly longer than boneless wings, so adjust the grilling time as necessary. The internal temperature of the wings should reach 165°F (74°C) when they are fully cooked.

6. Glaze the Wings with Gochujang Butter Sauce

Once the wings are almost done grilling, brush them generously with the Gochujang butter sauce. Be sure to coat the wings evenly with the glaze, ensuring that every wing gets a good layer of the flavorful sauce. Let the wings grill for an additional 2-3 minutes to allow the sauce to caramelize slightly, giving the wings a glossy, sticky finish.

If you like extra sauce, you can brush the wings with more Gochujang butter sauce after they come off the grill for a double layer of flavor.

7. Garnish and Serve

Once the wings are grilled to perfection, transfer them to a serving platter. Garnish the wings with sesame seeds and chopped green onions for a burst of color and a touch of freshness. These garnishes also complement the flavors of the wings, adding a mild crunch and a burst of freshness.

Serve the Gochujang Butter Grilled Wings immediately while they’re still hot. These wings are perfect on their own, or you can serve them with a side of dipping sauce, such as ranch or blue cheese, for added flavor. They also pair well with a cold drink, making them an ideal snack for a party or casual get-together.