Maangchi — Spicy BBQ Chicken Drumettes
Official original creator video demonstrating spicy chicken drumettes on the grill.
Official cooking video · Maangchi · YOUTUBEMaeun Dakbonggui: Korean Spicy Grilled Chicken Drumettes (4)
Korean spicy grilled drumettes marinated in gochujang, gochugaru, garlic, ginger and rice syrup. Cook on a properly ventilated outdoor grill; spicy smoke can irritate airways indoors.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Do not wash raw chicken; pat it dry with paper towels. Keep raw-chicken utensils separate from other food. Mince garlic, ginger and scallions.
- 02
Mix 1/2 cup gochujang, 1/3 cup rice syrup, 2 tbsp gochugaru, 6 minced garlic cloves, 1 tsp ginger, 2 chopped scallions, 1 tbsp sesame oil and 1/2 tsp pepper.
- 03
Coat approximately 900 g drumettes with the sauce, cover and refrigerate for 10–30 minutes. Never brush raw-chicken-contact marinade onto already cooked meat without cooking it thoroughly.
- 04
Grill outdoors over medium heat, turning often to avoid burning. The reference gives about 30 minutes, but times vary: use a thermometer at the thickest part away from bone and cook to at least 74°C (165°F).
- 05
Move fully cooked chicken to a clean plate, never the plate used for raw chicken. Serve promptly with rice and cooked vegetables.
Helpful source links
Before you cook
Never rinse raw chicken; prevent cross-contamination, marinate refrigerated and verify 74°C (165°F) internal temperature away from bone. Do not reuse raw marinade uncooked. Grill outdoors because spicy smoke can irritate. Check gochujang for soy/wheat/barley and sesame oil; refrigerate leftovers within 2 hours.
Allergens: soy, wheat or barley depending on gochujang label, sesame
Image & source credits
These illustrations stand in for food photos.
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