Sticky Whisky-Glazed Chicken Wings – Korean Style
These sticky whisky chicken wings are inspired by Korean flavours, combining smoky Scotch with gochujang heat. The perfect whisky-infused party snack or BBQ dish.
If you love bold flavours, these whisky-glazed Korean chicken wings are for you. Gochujang brings the spice, honey adds the sweetness, and a smoky peated whisky delivers incredible depth. Ideal for game day, BBQs, or whisky tasting nights—they’re sticky, spicy, and seriously satisfying.
Ingredients:
For the wings:
- 1kg chicken wings, separated
- 1 tbsp sesame oil
- Salt and pepper to taste
For the glaze:
- 2 tbsp gochujang paste
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tbsp peated whisky (e.g. Ardbeg, Lagavulin)
- 1 tbsp rice vinegar
- 1 garlic clove, grated
- 1 tsp fresh ginger, grated
To garnish:
- Sesame seeds
- Spring onions, thinly sliced
Instructions:
Roast the wings
Preheat oven to 200°C (fan). Toss wings in sesame oil, season, and roast for 35–40 minutes until golden and crisp.Make the whisky glaze
In a small saucepan, mix all glaze ingredients and simmer for 5–7 minutes until slightly thickened.Glaze and finish
Toss the cooked wings in the glaze and return to the oven for a further 5 minutes to caramelise.Garnish and serve
Sprinkle with sesame seeds and spring onions.
Tips & Variations:
Serve hot with extra napkins!
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
