Korean Grilled Chicken Wings with Chunky Blue Cheese Dip Recipe

When it comes to party foods, especially sporting events, chicken wings always seem to be king. If you’re looking to change up your chicken wing game from the classic buffalo sauce, then I would suggest trying out this recipe for Korean Grilled Chicken Wings. They are sweet with a hint of spice and go perfectly with Chunky Blue Cheese dressing from Litehouse.

If you’re not familiar with gochujang sauce it is a Korean fermented chili paste made from red chili peppers and miso with a spicy and slightly sweet flavor profile. I’ve seen this ingredient popping up more and more in recipes and you can find it in most ethnic food aisles of your grocery store. If you can’t find it for this recipe you can replace it with Sriracha which will offer a similar flavor profile.

Korean Grilled Chicken Wings dipped in Chunky Blue Cheese Dressing

While grilling these wings I like I brush some of the sauce on to bake the flavor into the chicken. This will help keep your chicken wings moist and the honey from the sauce will heat and create a sticky texture to allow more sauce to stick to the wings once you do a final toss of the chicken in the sauce. One thing to note when grilling chicken wings is that in order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you’ll get chewy wings instead of crunchy ones. You’ll need to keep one side of your grill cooler for an indirect heat method of cooking the wings. Once you brush on some of the sauce, you can move the wings to the warmer side of the grill to crisp the outside.

With the big football game coming up you’ll want to stock up on Litehouse Chunky Blue Cheese dressing and give these Korean Grilled Chicken Wings a try. Your friends and family will love the spicy sweet flavor!

Sweet & Spicy Korean Grilled Chicken Wings Recipe

Serves 4-6 | Finish in 1 hour

Transform chicken wings with flavorful gochujang sauce for a sweet and spicy flavor.


  • 3 lb. Chicken Wings
  • ¼ c. Soy Sauce
  • ¼ c. Gochujang (Korean red chile paste) or Sriracha
  • 2 tbsp. Rice Vinegar
  • 2 tbsp. Honey
  • 1 tbsp. Sesame Oil
  • 2 tbsp. Litehouse® Freeze Dried Garlic
  • 1 tbsp. Litehouse® Freeze Dried Ginger
  • Litehouse® Chunky Blue Cheese Dressing, for serving


  1. Cut 3 pounds of chicken wings into three sections, discarding the wing tips. Toss the wings with a little neutral oil such as canola to keep them from sticking.
  2. Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
  3. Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.
  4. While the wings cook, combine the soy sauce, gogugang, rice vinegar, honey, sesame oil, garlic and  ginger in a large bowl.
  5. When the wings are cooked, brush them with half of the sauce. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they’re nicely browned on both sides. Remove the wings from the grill and toss with remaining sauce to coat and then serve immediately alongside of the Chunky Blue Cheese dressing, carrots and celery.

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