"
Spicy sweet umami bomb!|Wings disappeared in seconds!|Perfect sticky glaze texture!|Gochujang gives authentic Korean kick!|Honey balances heat perfectly!|Sesame adds wonderful nutty finish!|Better than actual Wingstop version!|Made double batch for leftovers!
"
Korean BBQ Sauce Recipe
Learn how to make authentic Korean BBQ Sauce just like Wing Stop's famous version! This sweet, spicy and savory homemade sauce is perfect for wings, but also works brilliantly as a marinade or glaze for any grilled meats. Quick, easy and packed with flavor!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">120ml soy sauce (reduced sodium recommended)</li>
<li class="ingredients-single-item">80ml water</li>
<li class="ingredients-single-item">60ml honey</li>
<li class="ingredients-single-item">60g brown sugar</li>
<li class="ingredients-single-item">50ml rice vinegar</li>
<li class="ingredients-single-item">30ml sesame oil</li>
<li class="ingredients-single-item">2 tbsp gochujang (Korean chili paste)</li>
<li class="ingredients-single-item">4 garlic cloves, minced</li>
<li class="ingredients-single-item">1 tbsp fresh ginger, grated</li>
<li class="ingredients-single-item">3 green onions, finely chopped</li>
<li class="ingredients-single-item">2 tbsp sesame seeds</li>
<li class="ingredients-single-item">1 tsp black pepper</li>
<li class="ingredients-single-item">1 pear, peeled and grated (Asian pear ideal, but any variety works)</li>
<li class="ingredients-single-item">1 tbsp cornstarch</li>
<li class="ingredients-single-item">2 tbsp cold water (for cornstarch slurry)</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
In a medium bowl, combine the cornstarch and 2 tablespoons of cold water to make a slurry. Stir until completely smooth with no lumps – this is your thickening agent that will give your sauce that perfect clingy consistency. Set this aside while you prepare the other ingredients.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Heat a medium saucepan over medium heat. Add the sesame oil and allow it to warm up for about 30 seconds. Add the minced garlic, grated ginger, and half of the chopped green onions to the oil. Sauté for about 2 minutes until fragrant and softened, but be careful not to burn the garlic as it can turn bitter.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Pour in the soy sauce, water, honey, and rice vinegar into the pan, stirring to combine. Add the brown sugar and stir until it completely dissolves into the liquid, about 1 minute. This creates the sweet base for your sauce.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Add the gochujang to the sauce, stirring vigorously to ensure it fully incorporates without any lumps. The gochujang provides that distinctive Korean heat and depth of flavor. Start with 2 tablespoons and taste – if you want more heat, you can add additional gochujang to taste.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Stir in the grated pear. The pear acts as both a natural sweetener and a tenderizer if you're using this sauce as a marinade. Let the mixture come to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld together.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Give your cornstarch slurry another quick stir (as it tends to separate while sitting), then slowly pour it into the simmering sauce while continuously whisking. This prevents lumps from forming. Continue to cook for 2-3 minutes until the sauce noticeably thickens and becomes glossy and smooth.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
Remove the sauce from heat and stir in the black pepper, sesame seeds (reserving some for garnish), and the remaining green onions. Allow the sauce to cool for about 5 minutes – it will continue to thicken slightly as it cools.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
If using as a wing sauce, toss freshly cooked wings in the warm sauce until completely coated. For best results, return the coated wings to the oven for 2-3 minutes to allow the sauce to caramelize slightly. If using as a marinade, let your meat sit in the sauce (refrigerated) for at least 2 hours, or ideally overnight. The sauce can also be used as a dipping sauce or glaze for grilled meats.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Store any leftover sauce in an airtight container in the refrigerator for up to 2 weeks. The sauce may thicken when cold – simply reheat gently and add a splash of water if needed to restore the original consistency.
</li>
</ol>
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Guilty Chef FAQ for
Wing Stop
Korean BBQ Sauce Recipe
What ingredients are used in Korean BBQ Sauce from Wing Stop?
The main ingredients include soy sauce, honey, brown sugar, rice vinegar, sesame oil, gochujang (Korean chili paste), garlic, ginger, green onions, sesame seeds, black pepper, and pear. A cornstarch slurry is used for thickening.
How to cook Korean BBQ Sauce from Wing Stop at home?
Learn how to cook Korean BBQ Sauce from Wing Stop by sautéing aromatics in sesame oil, adding liquids and sweeteners, incorporating gochujang and grated pear, then thickening with a cornstarch slurry. The entire process takes just 25 minutes, creating that perfect sweet-spicy-umami glaze that's ideal for wings or as a marinade.
What makes gochujang so important in Korean BBQ sauce?
Gochujang is essential because it provides the authentic Korean flavour profile with its unique combination of spicy, sweet, and fermented notes. This chili paste adds depth, umami and that characteristic deep red colour that distinguishes Korean BBQ sauce from other Asian sauces.
Can I adjust the spice level of homemade Korean wing sauce?
Absolutely! Control the heat by adjusting the amount of gochujang. For a milder sauce, use 1 tablespoon; for authentic spiciness, stick with 2 tablespoons; and for extra heat, increase to 3 tablespoons or add a pinch of Korean chili flakes (gochugaru).
Why is pear used in this sticky Korean glaze recipe?
Pear serves multiple purposes in Korean BBQ sauce – it adds natural sweetness, contributes to the sauce's glossy texture, and contains enzymes that tenderise meat when used as a marinade. This traditional ingredient enhances both the flavour complexity and functionality of the sauce.
More Recipes from
Wing Stop
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"carbohydrateContent": "18 g",
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"sodiumContent": "860 mg",
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"recipeIngredient": [
"120ml soy sauce (reduced sodium recommended)",
"80ml water",
"60ml honey",
"60g brown sugar",
"50ml rice vinegar",
"30ml sesame oil",
"2 tbsp gochujang (Korean chili paste)",
"4 garlic cloves, minced",
"1 tbsp fresh ginger, grated",
"3 green onions, finely chopped",
"2 tbsp sesame seeds",
"1 tsp black pepper",
"1 pear, peeled and grated (Asian pear ideal, but any variety works)",
"1 tbsp cornstarch",
"2 tbsp cold water (for cornstarch slurry)"
],
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{
"@type": "HowToStep",
"name": "Make cornstarch slurry",
"text": "In a medium bowl, combine the cornstarch and 2 tablespoons of cold water to make a slurry. Stir until completely smooth with no lumps – this is your thickening agent that will give your sauce that perfect clingy consistency. Set this aside while you prepare the other ingredients."
},
{
"@type": "HowToStep",
"name": "Sauté aromatics",
"text": "Heat a medium saucepan over medium heat. Add the sesame oil and allow it to warm up for about 30 seconds. Add the minced garlic, grated ginger, and half of the chopped green onions to the oil. Sauté for about 2 minutes until fragrant and softened, but be careful not to burn the garlic as it can turn bitter."
},
{
"@type": "HowToStep",
"name": "Create sauce base",
"text": "Pour in the soy sauce, water, honey, and rice vinegar into the pan, stirring to combine. Add the brown sugar and stir until it completely dissolves into the liquid, about 1 minute. This creates the sweet base for your sauce."
},
{
"@type": "HowToStep",
"name": "Add gochujang",
"text": "Add the gochujang to the sauce, stirring vigorously to ensure it fully incorporates without any lumps. The gochujang provides that distinctive Korean heat and depth of flavor. Start with 2 tablespoons and taste – if you want more heat, you can add additional gochujang to taste."
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"name": "Incorporate pear",
"text": "Stir in the grated pear. The pear acts as both a natural sweetener and a tenderizer if you're using this sauce as a marinade. Let the mixture come to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld together."
},
{
"@type": "HowToStep",
"name": "Thicken the sauce",
"text": "Give your cornstarch slurry another quick stir (as it tends to separate while sitting), then slowly pour it into the simmering sauce while continuously whisking. This prevents lumps from forming. Continue to cook for 2-3 minutes until the sauce noticeably thickens and becomes glossy and smooth."
},
{
"@type": "HowToStep",
"name": "Add finishing touches",
"text": "Remove the sauce from heat and stir in the black pepper, sesame seeds (reserving some for garnish), and the remaining green onions. Allow the sauce to cool for about 5 minutes – it will continue to thicken slightly as it cools."
},
{
"@type": "HowToStep",
"name": "Use as desired",
"text": "If using as a wing sauce, toss freshly cooked wings in the warm sauce until completely coated. For best results, return the coated wings to the oven for 2-3 minutes to allow the sauce to caramelize slightly. If using as a marinade, let your meat sit in the sauce (refrigerated) for at least 2 hours, or ideally overnight."
},
{
"@type": "HowToStep",
"name": "Store properly",
"text": "Store any leftover sauce in an airtight container in the refrigerator for up to 2 weeks. The sauce may thicken when cold – simply reheat gently and add a splash of water if needed to restore the original consistency."
}
],
"aggregateRating": {
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"review": [
{
"@type": "Review",
"author": "Mei-Ling Wong",
"datePublished": "2024-04-18",
"reviewBody": "This sauce is absolutely incredible! I made it for chicken wings and my whole family raved about it. The perfect balance of sweet, spicy, and savory with that authentic Korean flavor profile. Will definitely be making this again!",
"name": "Better Than Restaurant Quality",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Carlos Hernandez",
"datePublished": "2024-04-15",
"reviewBody": "I've tried many Korean BBQ sauce recipes and this one is by far the best. The addition of pear is genius and really helps tenderize the meat when used as a marinade. I used it on grilled chicken thighs and they were phenomenal!",
"name": "Phenomenal Flavor",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Aisha Patel",
"datePublished": "2024-04-12",
"reviewBody": "I love that this recipe gives the option to adjust the heat level. I added a bit more gochujang since my family enjoys spicy food. Used it to glaze some pork belly and it caramelized beautifully. Even my picky eaters cleaned their plates!",
"name": "Versatile and Delicious",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Lars Andersson",
"datePublished": "2024-04-08",
"reviewBody": "This sauce has just the right consistency - thick enough to cling to wings but not gloppy. I actually prefer this to Wingstop's version because I can control the ingredients. Made a double batch to keep in the fridge for quick weeknight meals.",
"name": "Perfect Consistency",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Sophie Bennett",
"datePublished": "2024-04-05",
"reviewBody": "The depth of flavor in this sauce is incredible! I used it as a glaze for baked salmon and it was divine. Love that it's so versatile. The instructions were clear and easy to follow, and the results were restaurant-quality. Highly recommend!",
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"@type": "Rating",
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