Korean Chicken Wings with Gochujang Glaze
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
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
Instructions
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.
Make 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
- Use 1/4 of the sauce for marinating the chicken wings for 30 minutes (This is optional)
Preheat smoker or pellet grill
- Smoke the wings for 30 minutes to allow maximum smoke absorption
Increase the temperature
- 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 and Serve
- Garnish with sesame seeds and serve while hot.
Nutrition
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.
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.
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