Smoked Korean Wings

Traeger Kitchen


Smoked Korean Wings

Prep Time

3 Hours

Cook Time

1 Hours

Effort

Pellets

Cherry

Dennis the Prescott’s Smoked Korean-Style Wings feature the four elements of perfect wood-fired wings – smoky, spicy, sweet and crunchy.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 1 Gallon water

  • 1 Cup sea salt

  • 1/2 Cup sugar

  • 1 lemon, halved

  • 1 Head Garlic, halved

  • 4 Sprig thyme

  • 10 peppercorns

  • 3 Pound chicken wings

  • 3 Tablespoon olive oil

  • 1/2 Cup Gochujang Hot Pepper Paste #1

  • 1/4 Cup soy sauce

  • 1/3 Cup honey

  • 2 Tablespoon rice wine vinegar

  • 2 Tablespoon fresh squeezed lime juice

  • 2 Tablespoon toasted sesame oil

  • 1/4 Cup butter, melted

  • 4 Clove garlic, minced

  • 1 Tablespoon Ginger, Peeled & Grated

Steps

  • 1

    For the Brine: To a stockpot, add 1 gallon of water, salt, and sugar, and stir well. Bring to a boil then remove from the heat and stir in the lemon, garlic, thyme, and peppercorns. Cool to room temperature, then submerge the wings. Cover and refrigerate for 2 to 4 hours.
    Ingredients
    • 1 Gallon water

    • 1 Cup sea salt

    • 1/2 Cup sugar

    • 1 lemon, halved

    • 1 Head Garlic, halved

    • 4 Sprig thyme

    • 10 peppercorns

    • 3 Pound chicken wings

  • 2

    When ready to cook, set the temperature to 375℉ and preheat, with the lid closed for 15 minutes.
  • 3

    Remove the wings from the brine and dry them completely with paper towel. Discard brine.
  • 4

    Toss the wings with the olive oil coating them completely.
    Ingredients
    • 3 Tablespoon olive oil

  • 5

    Place the wings directly onto the grill grate and cook to an internal temperature of 165℉, about 45 to 60 minutes.
    Grill Icon
    Grill375 ˚F
    Probe Icon
    Probe165 ˚F
  • 6

    For the Sauce: In a bowl, combine all the sauce ingredients and whisk until smooth. Heat over medium-heat until the sauce just comes to a simmer, then remove from heat and set aside.
    Ingredients
    • 1/2 Cup Gochujang Hot Pepper Paste #1

    • 1/4 Cup soy sauce

    • 1/3 Cup honey

    • 2 Tablespoon rice wine vinegar

    • 2 Tablespoon fresh squeezed lime juice

    • 2 Tablespoon toasted sesame oil

    • 1/4 Cup butter, melted

    • 4 Clove garlic, minced

    • 1 Tablespoon Ginger, Peeled & Grated

  • 7

    Toss the cooked wings with 2/3 of the sauce.
  • 8

    Serve wings with fresh cilantro, lime wedges, and extra sauce for dipping. Enjoy!

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