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Crime Scene Chicken

Recipe from Food Wishes, from their YouTube videoWritten down by ReelsMeals from the caption and voiceover. Added 22 October 2026.

20 minutes to prep, 1 hour to cook. A theatrical roasted chicken that’s deep‑cut, slathered in a Korean‑inspired gochujang “blood” sauce, and baked until juicy and flavorful. The dramatic presentation makes it perfect for Halloween parties or any spooky gathering, while the sweet‑savory glaze keeps the meat moist and delicious.

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Crime Scene Chicken by Food Wishes, a frame from the YouTube video

Method

  1. Make deep cuts and slashes all over the whole chicken, including legs, thighs, and breasts, to increase surface area for the rub.

  2. Prepare the wet rub (the "blood" sauce) by whisking together gochujang, ketchup, honey, soy sauce, sesame oil, garlic powder, onion powder, and rice vinegar until smooth.

  3. Reserve about half of the wet rub in a saucepan and set aside for later sauce finishing.

  4. Generously salt the chicken inside the cavity and on the surface.

  5. Coat the chicken thoroughly with the remaining wet rub, using a pastry brush to work the mixture into every cut.

  6. Place the coated chicken on a lightly oiled aluminum‑foil‑lined baking sheet and roast in a pre‑heated 450°F oven for about 1 hour, or until fully cooked.

  7. While the chicken roasts, bring the reserved sauce to a gentle boil, then whisk in a slurry of 1 tsp cornstarch dissolved in 1 tbsp water; simmer briefly until thickened to a blood‑like consistency.

  8. If desired, adjust the sauce color with a few drops of food coloring.

  9. When the chicken is done, brush any remaining sauce over the meat and let it rest briefly.

  10. Transfer the chicken to a serving platter, optionally breaking a wing or tearing skin for a more gruesome presentation, and drizzle with the thickened blood sauce.

  11. Serve the crime scene chicken with sides such as roasted Brussels sprouts and brown rice, garnished with chopped chives.

Tips while you cook

Make cuts before applying rub
Create deep cuts across the chicken first, then coat with the wet rub.
Reserve half of the sauce for finishing
Set aside about half of the wet rub before coating the chicken.
Brush sauce and let rest briefly
After roasting, brush any remaining sauce over the meat and allow a short rest before serving.
Use a pastry brush to work rub into cuts
Apply the remaining wet rub with a pastry brush, ensuring it reaches all the incisions.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Food Wishes’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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