If you’re looking for a bold, flavor-packed wing recipe for your charcoal BBQ grill, these Asian Gochujang Wings deliver the perfect balance of sweet, spicy, smoky, and savory.
Cooking wings over real charcoal adds depth you simply can’t replicate with gas. The natural heat of charcoal grilling crisps the skin while caramelizing the sticky gochujang glaze, creating wings that are crispy on the outside and juicy on the inside.
This recipe is perfect for anyone cooking on a charcoal BBQ grill like the Giant Huntsman, where precise airflow control and high heat make it easy to grill wings that rival your favorite BBQ restaurant.
Whether you're hosting game day, a backyard BBQ, or just exploring new charcoal grill recipes, these wings will quickly become a go-to.
Ingredients
Wings
- 2–3 lbs chicken wings (flats and drumettes)
- 1 tbsp neutral oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp black pepper
Gochujang BBQ Glaze
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
Garnish
- Toasted sesame seeds
- Sliced green onions
How to Grill Chicken Wings on a Charcoal BBQ Grill
Step 1: Prep the Wings
Pat the wings dry with paper towels. Removing excess moisture is key to getting crispy skin when charcoal grilling wings.
Toss the wings in:
- Oil
- Salt
- Garlic powder
- Black pepper
Let them rest for 15–20 minutes while you prepare your grill.
Step 2: Prepare the Charcoal Fire
For the best BBQ wing results, set up a two-zone charcoal fire.
- Light a chimney of lump charcoal.
- Pour the hot coals onto one side of the grill.
- Leave the other side without coals for indirect cooking.
This setup is ideal for charcoal BBQ grills because it allows you to control heat and prevent flare-ups.
Target grill temperature:
375–400°F
Step 3: Cook the Wings
Place the wings on the indirect side of the grill.
Close the lid and cook for 18–22 minutes, flipping halfway through.
Cooking wings this way allows them to cook evenly without burning — one of the biggest advantages of charcoal grilling with a two-zone setup.
Step 4: Crisp Over the Coals
Move the wings to the direct heat side of the charcoal grill.
Grill for 5–7 minutes, flipping frequently until the skin becomes crispy and lightly charred.
This step gives wings that signature BBQ grill texture.
Step 5: Make the Gochujang BBQ Sauce
While the wings cook, whisk together:
- Gochujang
- Soy sauce
- Honey
- Brown sugar
- Rice vinegar
- Sesame oil
- Garlic
- Ginger
The sauce should be thick, sticky, and slightly spicy.
Step 6: Glaze and Caramelize
Brush the wings generously with the gochujang sauce.
Return them to the direct heat side of the charcoal grill for 1–2 minutes per side.
This final step caramelizes the glaze and creates the sticky texture that makes great BBQ wings.
Finish and Serve
Transfer the wings to a platter and garnish with:
- Sesame seeds
- Sliced green onions
Serve immediately while hot and sticky.
These wings pair perfectly with cold drinks, grilled vegetables, or classic BBQ sides.
Pro Tips for Better Charcoal BBQ Wings
🔥 Keep the lid closed
Charcoal grills maintain consistent heat when the lid stays closed.
🔥 Add sauce last
Sugary BBQ sauces can burn quickly over charcoal.
🔥 Use lump charcoal
Lump charcoal burns hotter and cleaner, making it ideal for charcoal grilling recipes.
🔥 Cook indirect first
Indirect heat ensures juicy wings before crisping them over the coals.
Why the Giant Huntsman Excels at Charcoal BBQ
The Huntsman kettle kamado BBQ grill combines the simplicity of a kettle with the heat retention of a kamado-style cooker.
This design makes it ideal for BBQ grilling, smoking, and high-heat cooks like wings.
With excellent airflow control and heavy-duty construction, the Huntsman helps backyard cooks master charcoal grilling without complicated techniques.
