Home Cookings: Kimchi Wings

Kimchi Wings

I modified this recipe for a friend who was on the Whole30 Diet and it came out fairly well.  That recipe called for a lot of love-labor involving squeezing oranges for sugar-free orange juice by hand and less fish-sauce than normal because it would have been way too salty.  So then I decided to re-do the recipe using the original version of how I do kimchi and swapped out the napa for Costco pre-cut chicken wings instead.  It came out pretty awesome!  I’m posting a recipe because it’s the 4th of July weekend and just in case any of you out there wanted to try this recipe to grill, it seriously was the bomb.  I didn’t have a grill but I did just quick fry my wings to get that crisp.  Hope it comes out successful for you!


  • 24-30 wings, drummettes or flats or both but separated
  • 1.5 cups of fish sauce
  • 1 cup of orange juice (regular)
  • 1/3 cup of granulated sugar, separated into two portions
  • 1 large garlic, peeled and smashed or finely diced
  • 1 bottle of korean red pepper flakes, coarse (고추카루)
  • 4 tablespoons of mirin (this is optional but I like the extra flavor)


Combine the fish sauce, orange juice, garlic, and mirin into a large gallon-sized ziplock bag.  Add the first portion of sugar.  Then add about 1/4 cup of red pepper flakes.  Taste: if it is still too salty, add half of the second portion of sugar.  

coarse red pepper flakes

coarse red pepper flakes

The sauce needs to sit for about an hour and should form a viscous (still runny) paste.  If you feel like it is not spicy, add an additional 1/4 cup of red pepper flakes.  This dish should not be sweet or even salty-sweet.  Instead the sugar just cuts down the pungent salt flavor of the fish sauce a bit. Taste: it should taste like kimchi seasoning.

kimchi marinade

kimchi marinade

Combine the wings into the sauce and mix well within the ziplock bag.  I almost always put the ziplock bag into a separate plastic bag.  Sometimes the edges of the ziplock aren’t sealed well and it can leak.  Marinade for approximately 12 hours.  I marinaded mine for about 18 hours and they were pretty spot on.

marinading wings

marinading wings

Grill each wing, trying not to burn the skin but give it a good sear.

Serve fresh off the grill.

final wings

final wings

I probably should measure out the ingredients for the sauce, but I always taste my sauces midway to get it to how I want it so it never ends up being quite accurate even if I do measure it.  Hopefully this will work for you with the pictures!  Enjoy!


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This entry was published on July 3, 2015 at 11:45. It’s filed under recipes, series, The Gastronome and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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