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5 from 1 vote

Big Green Egg Spicy Smoked Korean Chicken Wings

This recipe for Big Green Egg Spicy Smoked Korean Chicken Wings is so good. You will make this again and again!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 12 minutes
Course: Appetizer, Main Course
Cuisine: Asian - BBQ, Korean
Keyword: Big Green Egg, chicken wings, Gochujang, korean food
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

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.