If you want a chicken wing that departs from the classic buffalo-style profile, these Spicy Smoked Korean Chicken Wings are the answer. They balance sweet, salty and savory with a slow-building heat that keeps you coming back for more. Using a Big Green Egg adds a subtle layer of wood-fired smoke that complements the fermented tang of gochujang. Pair with a cold beer and get ready to grill.
Step 1: The Secret to Extra Crispy Skin
For the crispiest skin, prepare your wings a day ahead and air-dry them in the refrigerator. Pat the wings dry with paper towels and arrange them on a wire rack over a baking sheet. Refrigerate uncovered for at least 4 hours; overnight is ideal. This drying step tightens the skin and produces a superior crunch compared with cooking wings directly from the package.
Step 2: Prepping the Deep Layered Sauce
The glaze brings multiple layers of flavor: gochujang provides fermented heat, while honey, butter and ketchup add sweetness and body. Toasted sesame oil, soy sauce and rice vinegar add umami and acidity, and lime juice brightens the finished sauce. Fresh ginger and minced garlic round out the aromatics. Combine the ingredients, heat briefly to meld the flavors and dissolve the honey, then remove from heat and cool to room temperature so the glaze thickens and will cling to the wings.
Step 3: The Slather and Rub
On cook day, remove the wings from the refrigerator; the skin should look tight and slightly translucent. Apply a light slather — a tablespoon or two of hot sauce works well as a binder — so seasonings adhere evenly. For the rub, use a simple mix of salt, black pepper and granulated garlic (SPG). This basic seasoning supports the bold flavors of the Korean glaze without competing with them. Toss the wings until they are evenly coated.
Step 4: The Big Green Egg Setup
Set up your Big Green Egg for indirect cooking by installing the convEGGtor in the legs-up position. Light lump charcoal and bring the grill to a steady 350–375°F. Add a chunk or two of apple or cherry wood for a light, fruity smoke that pairs well with gochujang’s sweet and spicy profile. Wait until the smoke runs clear before adding the wings.
Step 5: The Initial Cook
When the temperature is stable at 350–375°F, place the wings on the grill grid with space between pieces so heat and smoke can circulate. Close the dome and cook for 30 minutes undisturbed. This gentle indirect heat will render fat and start the browning process—resist peeking often, as maintaining an even temperature is key to developing crisp skin.
Step 6: Checking for Doneness
After an additional 20–25 minutes, check the wings. Most of the fat should be rendered and the skin golden-brown and crisp. If you use a thermometer, the internal temperature will typically be in the 175–185°F range for wings; they are forgiving because of their fat content. Prioritize the visual and textural cues — crispy, dry skin is the goal.
Step 7: The Glaze and Final Set
When the skin is crisp, remove the wings and place them in a large bowl. Toss with about three-quarters of the room-temperature Spicy Korean BBQ sauce so the wings are well coated. Return the glazed wings to the grill for 5–10 minutes. This final heat caramelizes the sugars in the glaze, producing a tacky, lacquer-like finish that clings to the wings.
Step 8: The Final Garnish
After the last 5–10 minutes on the grill the glaze should be set and tacky. Remove the wings and let them rest briefly so juices redistribute and the sauce firms slightly. Garnish with chopped cilantro, sliced green onions, toasted sesame seeds, chopped peanuts and fresh lime wedges. Serve with any remaining Korean BBQ sauce for extra flavor. The contrast of bright herbs and crunchy nuts against the spicy smoked glaze makes these wings irresistible—have napkins ready!
Big Green Egg Spicy Smoked Korean Chicken Wings
This Spicy Smoked Korean Chicken Wings recipe delivers crispy, smoky wings finished with a sticky gochujang-based glaze. The method emphasizes air-drying for crisp skin, balanced seasoning, and a final tack-up on the grill so the sauce adheres well.
Times and Servings
- Prep time: 15 minutes (plus 4+ hours to air-dry)
- Cook time: ~1 hour
- Total time: about 1 hour 12 minutes (excluding overnight drying)
- Servings: 4 people
Ingredients
Wing ingredients
- 3–4 pounds chicken wings, drums and flats separated
- 2 tbsp hot sauce (for binder)
- 4 tbsp SPG rub (salt, pepper, granulated garlic)
Korean glaze
- 1/2 cup gochujang
- 1/2 stick unsalted butter, melted
- 1/3 cup honey
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 2 tbsp toasted sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 tsp white pepper
Garnish
- Fresh cilantro, chopped
- Green onions, sliced
- Toasted sesame seeds
- Chopped peanuts
- Fresh lime wedges
Instructions
- Air dry: Pat wings dry and place on a wire rack in the refrigerator for at least 4 hours or overnight for best crispiness.
- Season: Put wings in a large bowl. Use a small amount of hot sauce as a binder, then toss with salt, pepper and granulated garlic (SPG).
- Set up grill: Prepare the Big Green Egg for indirect cooking with the convEGGtor and stabilize temperature at 350–375°F. Add mild fruitwood such as apple or cherry if desired.
- Make sauce: Combine all glaze ingredients in a saucepan over medium heat. Bring to a brief simmer to meld flavors and dissolve the honey, then remove from heat and cool to room temperature so it thickens.
- Initial cook: Place wings on the grid and cook for 30 minutes without lifting the lid.
- Flip: Turn the wings and continue cooking another 20–25 minutes until most fat is rendered and skin is golden brown.
- Check doneness: Look for crispy skin; internal temperature typically ranges 175–185°F for wings. Visual and textural cues matter most.
- Glaze: Remove wings and toss in a bowl with about 3/4 of the Korean glaze. Return to the grill for 5–10 minutes to caramelize and set the sauce.
- Serve: Let rest briefly, garnish with cilantro, green onions, sesame seeds, peanuts and lime wedges, and serve with remaining sauce.
Additional info
- Course: Appetizer or Main Course
- Cuisine: Asian BBQ, Korean-inspired