Korean Honey Barbeque Wings


Prep a batch of these wings in advance using sous vide, then finish them on the grill for just a few minutes per side. BBQ entertaining has never been easier!


2 Tbsp honey
¼ tsp sesame oil
2 Tbsp Korean chili pepper paste (gochu-jang)
1 Tbsp chili pepper flakes (gochu-garu)
2 Tbsp soy sauce
1 Tbsp sugar
4 tsp lemon zest
2 Tbsp garlic, grated
1 Tbsp ginger, grated
4 Tbsp onion, minced
16 bone-in chicken wings
2 tsp toasted sesame seeds, to garnish
1 Tbsp scallions, sliced, to garnish



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Blender
  • Large mixing bowl
  • Grill



Prepping time: 30 minutes / Cooking time: 10 minutes (excludes sous vide cooking)




  1. Add all ingredients, except the chicken wings, sesame seeds, and scallions, to a blender and blend for two minutes until smooth.
  2. In a large mixing bowl, toss the chicken wings with the sauce until evenly coated.
  3. Transfer the wings and any extra marinade from the bowl into a sous vide pouch, distributing the wings evenly, then seal.
  4. Marinate in the refrigerator for three hours.
  5. Heat the water bath to 165°F (74°C). Cook wings for one hour and 25 minutes.
  6. Remove and set aside until ready for grilling.

To Serve:

Heat the grill to high heat. Remove the chicken from the pouch, reserving the leftover sauce from the bag. Grill the chicken for three minutes each side or until desired grill marks appear. While grilling, brush the reserved juice over each side of the wings. Sprinkle with sesame seeds and scallions.

Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.