Smoked Korean Chicken Wings have the perfect blend of sweet and spicy, Gochujang Korean chili paste makes these full of flavor!
- 4 pounds jumbo split chicken wings
- 1/2 cup soy sauce
- 1/3 cup Gochujang Korean chili paste (found in the Asian section of the grocery store)
- 1/3 cup honey
- 2 Tbsps garlic paste
- 2 Tbsps ginger paste
- Optional: sesame seeds for garnish
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Pat the chicken wings dry with paper towels and place in a gallon size plastic bag.
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Add the soy sauce, Gochujang chili paste. honey, garlic, and ginger to a bowl and whisk until evenly combined.
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Add a few spoonfuls (almost half) of the sauce to the bag with the chicken wings and massage the bag until evenly mixed, Marinate 1 hour or overnight in the fridge.
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Place the chicken wings in a smoker set to 250 degrees for two and a half hours. Flip them halfway through. Brush with the sauce during the last half hour. Check the internal temp to make sure they are at 170 degrees before serving.
Note, these can also be baked in the oven: Place wings on a lined baking sheet and put in a 400 degree oven for 45 minutes, flip them halfway through. Brush with the sauce during the last half hour.
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Toss the cooked wings with the remaining sauce and garnish with sesame seeds if desired.