With our bulgogi recipe, you can easily make incredible Korean barbecue beef at home. Thanks to our bulgogi marinade, the beef turns out perfectly sweet, savory, and melt-in-your-mouth tender.

Our love for Korean food began years ago when Adam’s best friend married a Korean-American who proudly introduced us to his heritage. He cooked for us and took us to authentic restaurants. We fell in love. In the same way we consider pho to be a gateway to Vietnamese food, bulgogi is the perfect entry point for anyone looking to explore Korean cuisine.

If you’ve not had it before, bulgogi is thinly sliced beef that’s been marinated in a savory-sweet soy-based sauce. Then, it’s quickly seared or grilled (it’s truly delicious!). This easy recipe is our go-to when we want to bring the flavors of a Korean barbecue into our own kitchen, and luckily, it’s completely doable for you, too! For more, see our Korean short ribs (Galbi)

Key Ingredients

• Beef: You want thinly sliced beef, which, after marinating, cooks quickly and turns out really tender. Top sirloin, ribeye, or really any prime beef cut works well.
• Soy Sauce: This is the base of our bulgogi sauce. I like using a low-sodium soy sauce and sometimes substitute low-sodium tamari. Both work well.
• Rice Wine Vinegar: Look for unsweetened rice vinegar (usually with a green bottle cap or label).
• Sesame Oil: Toasted sesame oil adds a lovely, toasty, rich flavor to the beef.
• Brown Sugar and Honey: We really love both for this. You can use either one, but the combination makes our beef taste more interesting and complex. The honey also caramelizes beautifully.
• Gochugaru and Black Pepper: This brings a little heat – not much though! Bulgogi usually isn’t very spicy. If you are unfamiliar, gochugaru is Korean chili pepper and is sold as ground red pepper, not to be confused with gochujang, which is a paste. We use gochugaru when making homemade kimchi.
• Garlic and Ginger: I always use fresh garlic. For the ginger, you can buy ginger root, or some stores sell ginger puree (either refrigerated or frozen).
• Pear: This is the “secret” ingredient. It adds sweetness and contains natural enzymes that tenderize the beef. Look for Asian, Korean, or Nashi pears. If you can’t find them, a ripe Bosc pear or Anjou pear is a good substitute.
• Sesame Seeds and Green Onions: These provide texture, color, and a bit of freshness at the very end.
• Lettuce, Rice, and Sides: To make it a full meal, serve with steamed rice and lettuce leaves for wrapping. Don’t forget the banchan (sides) like kimchi or spicy cucumber salad, and ssamjang (a savory dipping sauce that ties everything together).

Find the full recipe with measurements below.

How to Make Bulgogi at Home

Tip 1: Thinly slice the beef. The reason bulgogi is so hard to stop eating is that it turns out so wonderfully tender. That’s thanks to the marinade and to the fact that we start with thin slices of beef.

The best trick for getting perfectly thin slices is to place your beef in the freezer for 20 to 30 minutes to firm up a bit. Then, remove it, set it onto your cutting board, and make thin slices across the grain. Slicing across the grain breaks up tough muscle fibers, helping the beef turn out more tender. You don’t need to be 100% perfect; the slices can be ragged and varying in size.

Tip 2: Use a food processor to make the marinade. If you don’t have a food processor, you can make this marinade by hand, but a food processor makes really quick work of it. I just toss everything in and hit pulse until mostly smooth. If you’re doing it by hand, you’ll finely grate the garlic and ginger with a microplane, then grate the pear with a box grater.

Tip 3: Marinate for at least 4 hours. Whenever I marinate beef, I usually do it overnight, which would be perfect for this recipe. That said, if you’re sitting there in the morning and want bulgogi for dinner, you can absolutely make that happen. Four hours gives the pear and other bulgogi sauce ingredients enough time to flavor and tenderize the beef.

Tip 4: Cook it quickly. At a Korean barbecue restaurant, there’s often a grill right in the middle of the table where you can quickly sear/grill the beef. At home, I use a heavy-bottomed pan (cast-iron is ideal) over medium-high heat, add a little oil, then cook the beef in batches so there’s one layer of beef in the pan at a time (stacking lots in all at once will steam the beef rather than caramelize and brown the beef).

Use tongs to pull the marinated beef out of the marinade, then cook. Some marinade will stick to the outside of the beef, but don’t pour any extra into the skillet. You want to sear and caramelize the beef in batches rather than boiling it in the sauce.

My Favorite Way to Serve Bulgogi

The simplest way to serve this is over rice, but I really love making lettuce wraps. Take a piece of lettuce (red leaf or butter lettuce works really well), add a small spoonful of cooked rice, and place a piece of the hot bulgogi on top. Finish with some kimchi and ssamjang (if you have them on hand), fold it up, and enjoy. It’s super flavorful, has a wonderful combination of textures, and really just makes you want to go in for more! This beef also makes incredible tacos (not traditional, but delicious nonetheless!).

More Delicious Beef Recipes

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This easy homemade BBQ sauce recipe is ready in about 15 minutes, uses pantry staples, and is so much better than store-bought!

This quick BBQ sauce is a delicious blend of Kansas City and Memphis styles, offering the best of both worlds. It’s slightly thicker than tangy Memphis style BBQ sauce but not as sugary sweet as the classic Kansas City version.

Our recipe is the perfect DIY replacement for those store-bought bottles. It tastes better, and after looking at a few store-bought nutrition labels, this homemade version has significantly less sugar added, with more flavor! I use this sauce for our oven-baked beef ribs, and love it.

Key Ingredients

• Ketchup: We recommend using organic or natural ketchup for a thicker, less sweet sauce. Homemade ketchup also works!
• Brown Sugar and Molasses: These add a rich sweetness to the sauce. I love how the molasses adds a richer flavor than brown sugar alone.
• Pineapple Juice: Until testing this recipe, we had never used pineapple juice in barbecue sauce. But after tasting the sauce, we are sold! It’s sweet and tart. I love it! Look for pineapple juice with no sugar added.
• Worcestershire or Pickapepper Sauce: You can use either, but my favorite is Pickapepper sauce. If you’ve not heard of it before, you’ll find it near the condiments and where Worcestershire is sold. Pickapepper is a little thinner, slightly sweeter, and more aromatic than more savory Worcestershire. It’s also vegan, so if you hope to make a vegan BBQ sauce, use Pickapepper.
• Apple Cider Vinegar: I love tangy BBQ sauces, so we add some apple cider vinegar to balance the sweetness from ketchup, brown sugar, molasses, and pineapple juice.
• Spices: You probably already have most (if not all) of the spices you need in your kitchen. We add smoked paprika, mustard powder (or mustard, see our tips section), garlic powder, onion powder, and ground turmeric. For spice, which is optional, add cayenne pepper or Aleppo pepper.

Find the full recipe with measurements below.

How to Make the Best BBQ Sauce

Tip 1: This sauce takes minutes to make. If you can add ingredients to a saucepan, you can make this easy BBQ sauce. Once you make it, try it slathered onto these tender baked ribs or stir it into our oven pulled pork (amazing!).

Simply whisk everything together in a saucepan until it bubbles. Once it bubbles, reduce the heat and cover for 8 minutes. Then uncover the sauce and transfer it to jars so its ready for your next meal.

Tip 2: Let it sit. At first taste, you might find the sauce too sweet or vinegary, but as it sits in the fridge, the flavors will bloom and become one. I love this sauce immediately, but it gets even better after an hour or two if you can wait.

Ways to Use This Sauce

This really is the perfect substitute for store-bought barbecue sauce. We use it for so many of the recipes on Inspired Taste. Here are some of our favorites:

More Sauce Recipes

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Our brown sugar baked BBQ chicken wings are easy for you to make at home. With our recipe, you can skip the oil and fryer and make amazing wings tossed in our delicious homemade barbecue sauce. These barbecue wings are sweet, smoky, and just a little sticky!

We love chicken wings, but the last thing we want to do at home is use a deep fryer. That’s why we’re such big fans of baking chicken wings at home. For this BBQ chicken wings recipe, we use the same method as our crispy baked hot wings, but instead of tossing the baked wings with buffalo sauce, we use our easy homemade BBQ sauce.

This recipe guarantees crispy and delicious wings! They are also perfect for serving a crowd. This simple recipe lets you make big batches of wings with little work from you. For more recipes like this, look at our spicy chicken wings or these sweet chili chicken wings.

Key Ingredients

• Chicken Wings: We use chicken wings already split into the drumstick and wingette. Most stores sell them this way, but you can separate them yourself if you need to. You can also leave them whole (I do this in my grilled wings recipe). The recipe works either way. If you need guidance on separating the wings, check out our tutorial on how to cut a chicken wing.
• Homemade BBQ Sauce: For the BBQ sauce, we use a sauce similar to the one we use for our oven baked ribs. You’ll need ketchup, brown sugar, apple cider vinegar, Sriracha, soy sauce, and cumin. It’s quick and easy. I also love this sweet and tangy BBQ sauce, which also works well with these wings.

How to Make BBQ Chicken Wings

Making BBQ wings at home is so easy. Below, we share how we make them, how long it takes to bake wings so they are crispy, and a quick and easy barbecue sauce to coat them in. There are 3 things to keep in mind for making the best wings:

1. Instead of frying them, bake the chicken wings on a wire rack inside a rimmed baking sheet and toss in some homemade BBQ sauce. By cooking the chicken wings on a wire rack, fat drips away from them while they bake, helping to make them extra crispy.
2. Bake the chicken wings at a high oven temperature (we like 400ºF) for 35 to 45 minutes. (You can bake wings at an even higher temperature, but depending on your oven, you might find the oven smokes a little.)
3. Toss the baked wings with more BBQ sauce. Then, serve them with your favorite dipping sauce. We like homemade ranch or blue cheese dressing.

Easy BBQ Chicken Wings

• PREP
  15 mins
  
• COOK
  45 mins
  
• TOTAL
  1 hr
  

Sweet, smoky, and just a little spicy, the sauce for these baked BBQ chicken wings comes together in 5 minutes and is fantastic. If you have a favorite store-bought BBQ sauce, feel free to use it instead. Baking your wings on a rack inset to your baking sheet helps make them extra crispy, so if you have one, use it!

Serves 6

You Will Need

3 pounds (1.3kg) chicken wings, separated at joints, tips discarded

1 cup (250g) ketchup, try homemade ketchup

1/2 cup (100g) lightly packed brown sugar

1 tablespoon apple cider vinegar

1 tablespoon Sriracha chili sauce

1 teaspoon light soy sauce

1/2 teaspoon ground cumin

Directions

1Heat oven to 400°F (204°C). Set a wire rack inside a large-rimmed baking sheet. Spray rack with nonstick cooking spray.

2Make BBQ sauce: In a medium saucepan over medium heat, stir together the ketchup, brown sugar, vinegar, Sriracha, cumin, and soy sauce. Cook for 2 to 3 minutes or until the sugar dissolves. Taste and adjust with additional soy sauce or sugar.

3Divide the sauce in half, saving half for serving the wings.

4Toss the chicken wings with the remaining half of BBQ sauce, and then place onto the prepared baking sheet.

5Bake the chicken wings, turning once during cooking, until an internal thermometer registers 165°F, 35 to 45 minutes.

6Serve the baked wings with the sauce you set aside earlier, either on the side or tossed with the chicken.

Adam and Joanne’s Tips

• No wire rack: If you do not have a wire rack that will fit inside a baking sheet, you can still make wings. Arrange them on the baking sheet, without the rack and rotate a few times during baking.
• BBQ sauce: You will need 1 ¼ cups barbecue sauce, homemade or store-bought.
• We have used the USDA database to calculate approximate values. 1 pound of wings will be 8 to 12 wings, depending on size.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
554
/
Total Fat
29.2g
/
Saturated Fat
8g
/
Cholesterol
251.6mg
/
Sodium
694mg
/
Carbohydrate
30.4g
/
Dietary Fiber
0.1g
/
Total Sugars
27.2g
/
Protein
39.9g

AUTHOR:

Joanne Gallagher

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These air fryer BBQ chicken wings are tender and juicy inside, crispy on the outside, and slathered in the most finger-licking homemade BBQ sauce that clings to every bite. No oven. No deep frying. Just YUM.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Chicken Recipes

Every time I make these air fryer BBQ chicken wings, someone asks me for the recipe. They taste indulgent and naughty, but because they’re not deep-fried, you could practically call them healthy.

The wings get crispy on the outside, stay tender and juicy inside, and then get tossed in a smoky, tangy, slightly sweet BBQ sauce that’s made from scratch (or store-bought if you’re in a rush). It’s ideal for hot summer days when you don’t want to turn on the oven. Oh, and if you want to flex a little, toss them on the grill after saucing for that fire-charred finish.

Each serving has solid protein and way less fat than fried wings. Trust me, they’re a crowd-pleaser!

You might also like: salt and pepper chicken wings, hot honey chicken wings, dry rub chicken wings, honey soy chicken wings, my healthy Paleo chicken wings, or Portuguese-style spicy sticky chicken wings. Check out this air fryer kielbasa as well.

What You’ll Need

Here is what you’ll need for these air fryer BBQ chicken wings. Find the full measurements in the recipe card below.

• Chicken wings – wingettes and drumettes, the perfect combo of meaty and crispy.
• Olive oil – helps the seasoning stick and gives that golden crisp. You can use oil spray here.
• Spice rub – Smoked paprika adds that subtle BBQ smokiness, while garlic and onion powders give you that classic flavor base for savory oomph. Plus, salt and pepper – never skip, flavor starts here.

For the Homemade BBQ Sauce:

• Ketchup for the sweet-tangy tomato base (tomato sauce in Australia is a-okay!)
• Molasses adds rich, smoky sweetness and dark color. Treacle works too. You will find these in the baking sections of the supermarket. No molasses or treacle? Use extra brown sugar.
• Brown sugar – optional, for a sweeter finish. I add a tablespoon or so. Use only molasses if you want a less sweet, old-school flavor.
• Vinegar (white wine or apple cider) – gives that signature tang.
• Worcestershire sauce – for depth and umami (basically magic).
• Garlic and onion powders, smoked paprika, cayenne – spice it your way.
• Salt and pepper – again, don’t skip.
• Speed hack: You can use store-bought BBQ sauce if you’re in a rush.

How To Make Air Fryer BBQ Chicken Wings

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken wings in the air fryer.

• Pat the wings dry (this is THE trick to getting that crisp skin).
• Toss with oil, spices, salt, and pepper.
• Air fry at 390°F (200°C) for 20–25 mins, shaking halfway.

• Meanwhile, simmer all the sauce ingredients in a small saucepan or pan until slightly thickened (about 5–8 mins).
• Toss the cooked wings in the BBQ sauce.
• Air fry again for 2–3 minutes to caramelize the glaze.

Watch The Video

Recipe Tips

• Dry your wings well — moisture = sogginess.
• Don’t sauce the wings before air frying the first time or you’ll end up with burnt sugar.
• If you’re BBQ-ing: toss the wings in sauce after air frying, then finish on the grill.
• Use both molasses and brown sugar if you like a thicker, richer sauce. Or skip the sugar entirely for a more savory profile.
• Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 5–7 minutes at 350°F (175°C). You can freeze them, but fresh is best for crispiness.
• Make-ahead tips: The BBQ sauce can be made up to a week ahead — store in the fridge. Wings can be seasoned and refrigerated (uncooked) for up to a day in advance.

Serving Suggestions

These wings are the life of the party all on their own, but they’re also great with:

If you’ve tried these air fryer BBQ chicken wings or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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These easy BBQ chicken pineapple skewers are fantastic! Moist, flavorful chicken pieces next to the sweet, juicy pineapple make it the perfect summer meal.

Not only are these tasty little BBQ chicken pineapple skewers perfect for a summer holiday cookout, but they are excellent (and easy enough) for a refreshing weeknight dinner. My family goes crazy for them!

A Simple Marinade

The secret to these easy BBQ skewers is the marinade. It is zesty and flavorful!

• ketchup
• honey
• vinegar
• worcestershire sauce
• garlic
• paprika + chili powder + salt + pepper

The frozen cubes in the bowl of marinade below is frozen garlic (courtesy of Trader Joe’s – one of my favorite things to buy there and gives all the fresh garlic flavor without any fuss).

Marinade the chicken pieces for at least two hours but up to 24 hours.

Chicken Breasts vs Chicken Thighs

For these skewers, I definitely think chicken thighs are just a touch better, but I’ve made them with both cuts of meat, and you can’t go wrong with either.

If using chicken breasts, take care not to over cook the skewers. The small pieces of meat will cook pretty quickly!

One of the great advantages to using chicken thighs is that they they don’t dry out like chicken breasts (unless vastly overcooked). Don’t be that person.

To be honest, while I can appreciate that many people consider thighs to be the superior cut of chicken to use, and I also enjoy the flavor and juiciness, I only use them occasionally because I don’t love the fat-trimming process. Even pre-trimmed chicken thighs get an extra trimming in my kitchen.

Whichever cut of chicken you choose, the results will be spectacular if you keep an eye on the cooking time!

Grilling/Cooking Options

I exclusively use a pellet smoker/grill for all my grilling. For this recipe, I cook the skewers at 375 degrees F for a few minutes on each side.

A regular propane or charcoal grill will work just fine, too.

If you don’t have a grill, try broiling the skewers on a foil-lined and greased baking sheet for 3 to 4 minutes per side (watch closely).

I think the chicken, pineapple, pepper and onion pieces could also get tossed into an air fryer (sans the skewer) and cooked that way, too. It’s a very forgiving recipe!

There are few things I love in this life more than grilled pineapple, and while the flavorful, tender chicken is very, very good, it’s the juicy, caramelized pineapple that really gets me.

To be sure, the entire combination of zesty BBQ flavors, sweet/juicy pineapple, and crisp-tender veggies is an absolute winner.

We love these skewers and make them all the time. They are way too good to relegate to holiday BBQ’s and cookouts only!

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Ten Years Ago: Brazilian Lemonade

BBQ Chicken Pineapple Skewers

Yield: 8 12-inch skewers

Prep Time: 45 minutes mins

Cook Time: 15 minutes mins

Marinating Time: 2 hours hrs

Total Time: 3 hours hrs

• ⅔ cup (180 g) ketchup
• 1 tablespoon honey
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic, finely minced (or 1 1/2 teaspoons garlic powder)
• ½ teaspoon sweet or smoked paprika
• ½ teaspoon coarse, kosher salt
• ¼ teaspoon chili powder
• ¼ teaspoon black pepper
• 1 ½ to 2 pounds boneless skinless chicken breasts or chicken thighs cut into 1 1/2-inch pieces
• 1 medium pineapple
• 2 medium bell peppers, any color
• 1 medium red onion

Cook ModePrevent your screen from going dark

• In a medium bowl, whisk together the ketchup, honey, vinegar, Worcestershire sauce, garlic, paprika, salt, chili powder and black pepper.

• Place chicken pieces in gallon-size resealable bag or shallow dish. Pour the marinade over the chicken and toss to coat evenly. Seal the bag or cover the dish and refrigerate for 2 to 24 hours.

• Preheat a pellet grill or regular grill to medium/medium-high heat.

• Cut the pineapple, peppers and onions into 1 to 1/2-inch pieces.

• Thread the chicken, pineapple, peppers and onions onto skewers. The order doesn’t necessarily matter, but I thread as follows: onion, pepper, pineapple chicken (repeated about 4 times for 12-inch skewers). If any of the chicken pieces are really long, fold them in half before threading onto the skewer.

• Grill the skewers, flipping once, until the chicken is cooked through, about 4 to 5 minutes per side for chicken breasts and 6 to 7 minutes per side for chicken thighs. Serve immediately.

Pineapple: depending on the size of the pineapple, you may have some leftover so take care to keep it uncontaminated during the threading process (with the raw chicken); the leftover fresh pineapple can be served alongside the grilled skewers, if desired. I haven’t tried this recipe with canned pineapple chunks but I’m guessing they should work ok if you don’t have fresh pineapple.
Veggies + Onions: the bell peppers and onions add great flavor (plus they are really delicious grilled), however, they can be left off, if desired. 
Chicken: the chicken marinade is really tasty and would also be delicious for whole grilled chicken breasts or thighs. 

Course: Main Course

Cuisine: American

Method: Grilled

Serving: 2 skewers, Calories: 388kcal, Carbohydrates: 50g, Protein: 39g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 109mg, Sodium: 824mg, Fiber: 5g, Sugar: 37g

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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Set it and forget it! This slow cooker Korean BBQ chicken is sweet, savory, and just the right amount of spice. Perfect for tossing over rice, piling onto buns, topping a salad, or even making tacos. Weeknight dinner just got easier!

Korean BBQ Chicken Ingredients

• Chicken Choice: If you prefer, you can use chicken breasts, but they may dry out slightly. I prefer boneless, skinless chicken thighs because they stay juicy and tender in the slow cooker.
• Ginger: Fresh ginger gives the best flavor, but ½ teaspoon ground ginger works if that’s what you have on hand.
• Heat Level: Start small, then taste, and adjust to your preferred spice level.
• Soy Sauce: If you are salt sensitive, use low-sodium soy sauce, or half regular soy sauce and half water.

How to Make Korean BBQ Chicken

With just a few simple ingredients and five minutes of prep, this slow cooker Korean BBQ chicken recipe comes together. The result is tender chicken with bold Korean BBQ flavor that everyone will love!

1. Add Chicken: Spray a 4 or 6-quart slow cooker with nonstick cooking spray, then add the chicken to the bottom.
2. Make the Sauce: Whisk brown sugar, soy sauce, sesame oil, garlic, ginger, rice vinegar, and gochujang together in a medium bowl. (Click here for my Korean BBQ sauce recipe.)
3. Cook: Pour the sauce over the chicken, then toss to coat the thighs. Cover, then cook on LOW for 4-5 hours or on HIGH for 3-4 hours. 
4. Shred the Chicken: Use two forks to shred the chicken in the slow cooker. Whisk together cornstarch and water in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. Serve your crockpot Korean BBQ chicken over warm rice, and garnish with green onions and sesame seeds.

More Asian Slow Cooker Recipes

Easy

Slow Cooker General Tso’s Chicken

3 hours 5 minutes

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My homemade BBQ seasoning brings bold, smoky flavor to just about anything! It’s the perfect blend of sweet, savory, and just a little kick, ready to shake onto chicken, veggies, ribs, and more.

BBQ Seasoning Ingredients

• Paprika: Use smoked paprika for a more smoky flavor.
• Sugar: Brown sugar adds a sweet balance, but feel free to cut it back if you want more spice than sweet in your bbq rub.
• Spice level: This blend’s got a little kick—skip or reduce the cayenne pepper if you’re not into the heat.

How to Make BBQ Seasoning

Get ready to level up your grilling game! This easy BBQ seasoning mix comes together in minutes and brings rich, smoky depth with a touch of sweetness to everything you add it to!

1. Add Spices: In a small bowl, add paprika, brown sugar, kosher salt, chili powder, garlic powder, onion powder, black pepper, and cayenne pepper.
2. Mix: Whisk all of the ingredients together until evenly mixed, then store in an airtight container.

How Do I Use BBQ Seasoning?

This spice blend is great for meat rubs, seasoning vegetables, steak, pork, shrimp, and more. Here are a few more options for you to try!

Dinner

Juicy Air Fryer Hamburgers

20 minutes

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