3-Ingredient Korean Grilled Chicken Wings with Scallion
Smoky grilled wings brushed with a simple soy-garlic glaze and buried under a heap of thinly sliced scallions dressed in sesame oil — a punchy take on Korean pa-dak.
Servings
Ingredients
Nutrition
Per serving
Steps
Season
Pat the wings dry with paper towels, then season all over with salt and pepper.
- 1kg chicken wings
- to taste salt
- to taste black pepper
✅ Done when: wings are dry and evenly coated with salt and pepper
Grill
Arrange the wings in a single layer on a large foil-lined baking tray, or on a grill rack over medium-high heat. Grill or roast at 220°C for 20-25 minutes, turning halfway through.
- 1kg seasoned chicken wings
✅ Done when: browned with dark spots and the thickest part reaches 74°C/165°F with no pink inside
Make and brush glaze
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Scallion topping
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Season
Pat the wings dry with paper towels, then season all over with salt and pepper.
- 1kg chicken wings
- to taste salt
- to taste black pepper
✅ Done when: wings are dry and evenly coated with salt and pepper
Grill
Arrange the wings in a single layer on a large foil-lined baking tray, or on a grill rack over medium-high heat. Grill or roast at 220°C for 20-25 minutes, turning halfway through.
- 1kg seasoned chicken wings
✅ Done when: browned with dark spots and the thickest part reaches 74°C/165°F with no pink inside
Make and brush glaze
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Scallion topping
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Pa-dak — chicken served under a mountain of shredded scallion (pa) — is a popular style at Korean chicken restaurants, offering a fresh, sharp contrast to rich fried or grilled meat.
The same seasoned scallion salad, pajeori, is served alongside Korean barbecue.
⭐ Why It's Famous
Three main ingredients, big flavour — a perfect Korean barbecue starter.
💡 Fun Fact
Korean kitchens use a special comb-like slicer to cut scallions into fine threads for pajeori.
Korea
37.57°N, 126.98°E
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