Chicken wings are one of my favorite things to cook on my pellet grill, and this Gochujang glaze is a really great change of pace. I often find myself using a traditional hot wing sauce, which is good, but don’t forget about all the other amazing flavors of chicken wings. These smoked Korean chicken wings with gochujang glaze are bursting with flavor. You get a sticky-sweet honey flavor that is balanced perfectly with the hot-umami flavors of the gochujang and sriracha sauce. Here is the good news, you can always cook a large batch of chicken wings and make a couple of different sauces, but beware, these might be the first ones to be gone.
Smoked Korean Chicken Wings Ingredients
- 2 pounds jumbo split chicken wings
- 1/3 cup soy sauce
- 1/3 cup Gochujang Korean chili paste
- 1/3 cup honey
- 1 tbsp sriracha sauce
- 1 tbsp rice wine vinegar
- 1 tbsp toasted sesame oil
- 2 Garlic Cloves
- 2 tsp fresh ground ginger
Ingredient Notes
- Split Chicken Wings: Split the drumettes and flats to ensure even cooking.
- Gochujang Sauce: This Korean red chili paste is the star ingredient. It’s fermented, which adds umami depth you can’t get from regular hot sauce. You can find it in Asian markets or most well-stocked grocery stores.
- Honey: Besides sweetness, honey is crucial for achieving that sticky, glossy glaze and helping with caramelization.
Equipment Needed
- Pellet Grill (I used my Green Mountain Grill Ledge Prime 2.0)
- Internal meat thermometer (I used my ThermoWorks Thermapen ONE)
- Mixing bowls
- Basting brush
How to Make Smoked Korean Chicken Wings
Preparation
Before you start smoking, there are a few crucial steps to ensure the best results. Pat your wings dry with paper towels – this is essential for getting crispy skin. If you’re new to preparing wings on the pellet grill, check out my detailed guide on smoking chicken wings.
The Gochujang Sauce
Create the Glaze
- Combine 1/3 cup soy sauce, 1/3 cup Gochujang, 1/3 cup honey, 1 tbsp sriracha, 1 tbsp rice wine vinegar, 1 tbsp toasted sesame oil, 2 minced garlic cloves, and 2 tsp fresh ground ginger in a bowl
- Reserve 3/4 of the sauce for basting and serving
- Use the remaining 1/4 for marinating (optional)
Marinade The Korean Chicken Wings. (Optional)
- Toss wings in 1/4 of the sauce mixture. This is optional, but it adds a bit more flavor to the wings. You can also just smoke the wings and glaze them after they are cooked. Let marinate for 30 minutes at room temperature.
- Arrange the wings on the smoker racks, leaving space between each wing.
Start Low and Slow
- Preheat smoker to 200°F
- Smoke wings for 30 minutes to allow maximum smoke absorption
High Heat Finish
- Increase the grill temperature to 450°F
- Continue cooking until internal temperature of the wings reach 175-200°F. This usually takes about 20 minutes.
- Brush with the gochujang sauce during the final 15 minutes
Hot Tip
The key to achieving the perfect texture lies in the two-stage cooking process. The initial low-temperature smoking allows the meat to absorb the smoky flavor while staying juicy, while the high-heat finish creates that irresistible crispy exterior. I’ve found that taking the wings to 195°F internal temperature gives the best combination of tender meat and crispy skin. Be careful and turn your wings often when you are cooking at a high temperature, as the glaze can burn quickly.
Recipe Variations
- Mild Version: Reduce the Gochujang sauce by half and elimate the sriracha sauce. Increase the honey slightly.
- Spicy Upgrade: Add 2 teaspoons of Korean red pepper flakes (Gochugaru)
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Frequently Asked Questions
Can I make these wings ahead of time? Yes, you can smoke them up to a day ahead and reheat in a 350°F oven for 10-15 minutes. Just make sure to toss them in the sauce right before serving the wings.
What wood do you recommend for smoking? I used the SAVORY blend from Bear Mountain BBQ, which is a blend of oak, hickory, and maple, but fruit woods are also good for these wings. They provide a subtle sweetness that complements the flavors without overpowering them.
How long does the sauce keep? The sauce can be made up to a week in advance and stored in an airtight container in the refrigerator.
Storing and Reheating
- Store leftover wings in an airtight container for up to 3 days
- Reheat in a 350°F oven for 10-15 minutes until heated through
- The sauce can be stored separately in the refrigerator for up to a week
Serving Size
I estimate 6 wings per person as the main course or 2-3 wings per person as an appetizer. This recipe yields approximately 20-24 wing pieces (2 pounds), perfect for:
- 5-7 people as an appetizer
- 3-4 people as a main course
- Double the recipe for larger gatherings
Korean Chicken Wings with Gochujang Glaze
Equipment
- Pellet Grill (I used my Green Mountain Grill Ledge Prime 2.0)
- Meat Thermometer (I used my ThermoWorks Thermapen ONE)
- Mixing Bowls
- Basting Brush
Ingredients
- 2 lbs Chicken Wings Split the drumettes and flats to ensure even cooking.
- 1/3 cup Soy Sauce Use Tamari for a gluten-free version.
- 1/3 cup Gochujang Sauce You can find it in Asian markets or most well-stocked grocery stores.
- 1/3 cup Honey
- 1 tbsp Sriracha Sauce Optional to add some extra heat.
- 1 tbsp Rice wine vinegar
- 1 tbsp Toasted sesame oil
- 2 Garlic cloves Finely minced or pressed int oa paste
- 1 tsp Ginger Fresh ground
Instructions
- Before you start smoking, there are a few crucial steps to ensure the best results. Pat your wings dry with paper towels – this is essential for getting crispy skin.
- Create the Glaze: Combine 1/3 cup soy sauce, 1/3 cup Gochujang, 1/3 cup honey, 1 tbsp sriracha, 1 tbsp rice wine vinegar, 1 tbsp toasted sesame oil, 2 minced garlic cloves, and 2 tsp fresh ground ginger in a bowl
- Use 1/4 of the sauce for marinating the chicken wings for 30 minutes (This is optional)
- Preheat smoker to 200°F and smoke wings for 30 minutes to allow maximum smoke absorption
- Increase the grill temperature to 450°F. Continue cooking until internal temperature reaches 175-200°F. This usually takes about 20 minutes. Brush with the gochujang sauce on the wings during the final 15 minutes.
- The key to achieving the perfect texture lies in the two-stage cooking process. The initial low-temperature smoking allows the meat to absorb the smoky flavor while staying juicy, while the high-heat finish creates that irresistible crispy exterior. I've found that taking the wings to 195°F internal temperature gives the best combination of tender meat and crispy skin. Be careful and turn your wings often when you are cooking at a high temperature, as the glaze can burn quickly.
- Garnish with sesame seeds and serve while hot.
