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If you are looking for a wing recipe that breaks away from the traditional buffalo profile, you have found it. These Spicy Smoked Korean Chicken Wings are the perfect balance of sweet, salty, and savory with a slow-building heat that keeps you coming back for more. By using the Big Green Egg, we add a layer of wood-fired smoke that perfectly complements the fermented funk of the gochujang. Grab a cold Hite or Singha beer and let’s get these wings on the grill.
Table of Contents
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Step 1: The Secret to Extra Crispy Skin
A little secret to share with you is to prep your chicken wings a day in advance and let them dry age overnight. This helps get the skin super dry and when you cook the wings you will find the skin crispier than you have when cooking them right out of the package.
Simply pat the wings dry with paper towels and place them on a wire rack over a baking sheet. Leave them in the refrigerator, uncovered, for at least 4 hours (though overnight is the gold standard). This takes a little discipline and planning, but it is well worth the effort. With that said, let’s get into making the best dang chicken wings in the world!
Step 2: Prepping the Deep Layered Sauce
The sauce has several ingredients to help develop the deep layered flavor that will keep you coming back for more. Gochujang, sesame oil, soy sauce, rice vinegar, honey, ketchup, white pepper, butter, ginger, garlic, and fresh lime juice all come together to make this deeply satisfying BBQ sauce.
After you prep the ingredients, mix well and put them in a saucepan over medium heat until you get a slight boil. This brief simmer allows the flavors to meld and the sugars in the honey and gochujang to fully incorporate with the melted butter. From there, pull the sauce away from the heat source and let it cool to room temperature. Allowing the sauce to cool is a key step; it helps the glaze thicken so it clings to the wings instead of just sliding off.
Step 3: The Slather and Rub
On the day of the cook, take the wings out of your refrigerator. You will notice the skin looks translucent and feels tight; that is exactly what you want. At this point, apply a small amount of slather (in this case I used some hot sauce from the fridge).
You do not want to use too much as this isn’t for flavor as much as it is as a binder to help the seasoning evenly coat the wings. For the rub, I used a simple mix of salt, pepper, and ground garlic. This basic seasoning profile provides a savory foundation that allows the complex flavors of the Korean BBQ sauce to really shine once the wings are glazed. Toss the wings until they are fully coated and ready for the heat.
Step 4: The Big Green Egg Setup
Now that the wings are seasoned, it is time to get the grill stabilized. Prepare your Big Green Egg for indirect cooking by inserting the convEGGtor in the legs-up position.
Light your lump charcoal and bring the temperature to a steady 350°F. For this specific recipe, I recommend adding a chunk or two of Apple or Cherry wood. The light, fruity smoke adds a subtle layer of complexity that pairs perfectly with the spicy and sweet notes of the gochujang. Once the smoke is running clear, you are ready to cook.
Step 5: The Initial Cook
When your grill is ready and the temperature has stabilized at 350°F, place the chicken wings inside on the grid. Arrange them so there is plenty of space between each piece to allow the convection heat and smoke to circulate.
Close the dome and let them cook for 30 minutes before checking. During this first half-hour, the indirect heat is working to render the fat and begin the browning process. Resisting the urge to peek during this window is vital for maintaining a consistent temperature inside the Big Green Egg, which is what helps transform that air-dried skin into a crispy exterior.
Step 6: Checking for Doneness
After another 20 minutes, it is time to check your wings. Your next GRILLING BY FEEL tip is to look at the chicken skin to see if it is ready. By this point, most of the fat should have rendered from the wings, leaving behind golden brown and crispy skin.
If you take an internal temperature at this point, the wings should measure anywhere from 165°F to 200°F. If the temperature is on the higher side, do not worry; chicken wings are very forgiving due to their fat content. What you really want is that crispy skin! If they aren’t quite there yet, let them cook some more. The visual and textural cues are just as important as the thermometer when it comes to a perfect wing.
Step 7: The Glaze and Final Set
Once you are satisfied with the crunch of the skin, pull the wings from the Big Green Egg and place them in a large bowl. Pour about three-quarters of your room-temperature Spicy Korean BBQ sauce over the wings and toss them until they are completely submerged in that sticky, savory glaze.
For the best results, put the glazed wings back onto the grill for about 5 to 10 minutes. This final blast of heat allows the sugars in the gochujang and honey to “tack up,” creating a lacquer-like finish that stays on the wing instead of ending up on your hands.
Step 8: The Final Garnish
After the wings finish their last 10 minutes on the grill, the glaze should be perfectly set and tacky. It is time to pull them off the Big Green Egg and let them rest for a few minutes. This brief rest allows the juices to redistribute and the sauce to firm up just a bit more.
To finish, top them off with your choice of cilantro, green onions, toasted sesame seeds, chopped peanuts, and fresh lime. Drizzle any remaining Korean BBQ sauce over the top for an extra punch of flavor. The combination of the fresh herbs and the crunch of the peanuts against the spicy, smoked glaze creates a truly world-class wing. Have a few napkins handy while you enjoy the Spicy Smoked Korean Chicken Wings!
Big Green Egg Spicy Smoked Korean Chicken Wings
Ingredients
Wing ingredients:
- 3-4 pounds chicken wings, drums and flats separated
- 2 tbsp hot sauce, for binder
- 4 tbsp SPG rub
Korean Glaze Ingredients:
- 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 lime juice, fresh
- 2 tbsp toasted sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 tsp white pepper
Garnish Ingredients:
- fresh cilantro, chopped
- green onions, sliced
- toasted sesame seeds
- chopped peanuts
- fresh lime wedges
Instructions
- Air Dry: For the crispiest skin, pat wings dry and place on a wire rack in the refrigerator for 4 hours or overnight.
- Season: Place wings in a large bowl. Apply a small amount of hot sauce as a binder. Toss with the salt, pepper, and granulated garlic.
- Setup: Prepare your Big Green Egg for indirect cooking with the convEGGtor (legs up) and stabilize at 375°F.
- Make Sauce: Combine all sauce ingredients in a saucepan over medium heat. Bring to a slight boil, then remove from heat and let cool to room temperature.
- Initial Cook: Place wings on the grid and cook for 30 minutes.
- The Flip: Flip the wings and cook for another 20 to 25 minutes.
- Check Doneness: Look for golden brown, crispy skin and an internal temperature between 175°F and 185°F.
- The Glaze: Remove wings from the Egg and toss in a large bowl with 3/4 of the Korean BBQ sauce.
- Tack Up: Place the glazed wings back on the Egg for 5 to 10 minutes to allow the sauce to caramelize and become tacky.
- Serve: Remove from the grill, let rest for 5 minutes, and garnish with cilantro, green onions, sesame seeds, peanuts, and lime. Serve with the remaining sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
