3-Ingredient Korean Grilled Chicken Wings with Scallion
Photo: Daniel Hooper 🌊 / Unsplash
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.
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Steps
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Start your free weekContinue with free accessSeason
Pat the wings dry and season with salt and pepper.
Grill
Grill over medium-high heat or roast at 220°C for 20–25 minutes, turning, until charred and cooked through.
Glaze
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Scallion topping
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Season
Pat the wings dry and season with salt and pepper.
Grill
Grill over medium-high heat or roast at 220°C for 20–25 minutes, turning, until charred and cooked through.
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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