Discover the secrets to perfecting smoked Korean chicken wings with our easy recipe. Elevate your next gathering with these mouthwatering appetizers.
Course
Main Course
Prep Time15minutes
Cook Time2hours
Marinating1hour
Servings4
Ingredients
For the Marinade:
2pounds900g chicken wings
1/4cupsoy sauce
2tablespoonsgochujangKorean red pepper paste
1/4cupbrown sugar
3clovesgarlicminced
1-inchpiece of gingerminced
For the Glaze:
1/4cuphoney
2tablespoonsrice vinegar
1tablespoonsesame oil
Instructions
Marinate the Wings
In a large bowl, combine the soy sauce, gochujang, brown sugar, minced garlic, and minced ginger. Stir until the brown sugar has dissolved and the marinade is well mixed.
Add the chicken wings to the marinade and mix until they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For maximum flavor, marinate overnight.
Fire Up the Smoker
Preheat your smoker to 225°F (107°C) using either charcoal or an electric smoker. Place a smoker thermometer inside to monitor the temperature accurately.
While the smoker is heating up, soak your wood chips in water for 30 minutes. Drain them before using.
Smoke the Wings
Remove the marinated chicken wings from the refrigerator and let them come to room temperature while your smoker reaches the desired temperature.
Once the smoker is ready, add the drained wood chips to the smoker box or directly onto the hot coals if using a charcoal smoker.
Place the chicken wings on the smoker racks, leaving space between each wing to allow for even smoking.
Close the smoker lid and let the wings smoke for 2-3 hours, maintaining a constant temperature of 225°F (107°C). Monitor the smoker's temperature and add more wood chips as needed to maintain a consistent smoky flavor.
Glaze and Grill
While the wings are smoking, prepare the glaze by combining honey, rice vinegar, and sesame oil in a small saucepan. Heat it over low heat until it's well mixed and slightly thickened. Set aside.
Once the wings have smoked and reached a beautiful golden brown color, carefully transfer them to a hot grill preheated to high heat.
Brush the glaze generously over each wing and grill for 2-3 minutes on each side, or until they are charred and caramelized to perfection.
Serve and Enjoy
Plate up your smoked Korean chicken wings, garnish with sesame seeds and chopped green onions, and serve hot.