To get crispy skin, take the wings out a day before cooking them. Let them air dry in your refrigerator to dry the skin out before smoking them. (note: the wings will still be delicious if you skip this step, but it is worth the extra effort if you can do it).

The day of the cook take the wings out of the fridge while you set up your smoker/grill.

Light your grill and get it up to 350° set for indirect cooking.

Make the sauce by combining all of the ingredients and heating in a saucepan over medium heat until you get a slight boil (don't over heat).

Take the sauce off the stove and let it cool to room temp.

As the grill is coming up to temp toss the wings with some hot sauce, salt, pepper, and garlic.

Add a chunk of your favorite fruit wood e.g. apple, cherry, etc. and allow the smoke to calm down to a thin blue stream.

When the grilling environment is ready it is time to add the wings.

Let them cook for 30 minutes then flip to the other side.

After 20 more minutes check to see if the wings have rendered their fat and the skin looks crispy and brown.

When the wings are ready take them off the grill and toss with the Korean BBQ sauce reserving some for dipping later.

Increase the temp on your grill to 400° and when ready place the glazed wings back on (Note: if you want super crispy wings do this last step over direct heat. Just be careful as the sugar in the sauce will burn easily.)

Add the wings back on to the grill and let cook for another 10 minutes to caramelize the sauce.

When ready pull the chicken wings off the grill and let rest while you prepare and add extra toppings.

You can use any or all of these to serve: fresh lime, cilantro, green onion, toasted sesame seeds, chopped peanuts, and the extra Korean BBQ sauce.

Enjoy!