Gochujang-Lime Grilled Wings
Sweet, spicy, sticky, and charred — the gochujang caramelizes on the grill while the lime cuts through everything. These are the ones people fight over. The sesame seeds at the end aren't optional.
Source: The Duo Kitchen — Elevated Wings Night, March 2026
Method
- 1
Whisk together gochujang, lime juice, honey, and sesame oil. Set aside.
- 2
Preheat oven to 425°F. Line a sheet pan with foil and set a wire rack on top.
- 3
Split wings, pat dry, toss with olive oil, salt, and pepper. Spread in a single layer on the rack.
- 4
Bake at 425°F for 35 minutes, rotating the pan halfway through at the 20-minute mark.
- 5
At 35 minutes, pull the pan out and brush the gochujang-lime glaze on the wings. Return to oven for the final 5 minutes to let the glaze caramelize.
Do NOT glaze from the start — the honey will burn long before the wings are done. Last 5 minutes only. - 6
Pull from oven. Hit immediately with toasted sesame seeds and serve with lime wedges.
Pairs well with
Side Dish
Chimichurri Grilled Wings
The other half of Wings Night. Bright herbs vs. sweet-spicy glaze — two completely different vibes from the same grill.
Side Dish
Harissa-Honey Roasted Carrots with Whipped Feta
The North African and Korean heat profiles play surprisingly well together.
Beer
Lager or wheat beer
Something crisp and clean to cool down the gochujang heat.
Cooking Journal
Dat
· March 30, 2026
These were the crowd favorite. Oven-baked at 425°F, glazed in the last 5 minutes — perfect caramelization without burning. The sesame seeds add a nice crunch.