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Smoked Korean-Style 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 wings: smoky, spicy, sweet, and crunchy.

Ingredients

How many people are you serving?

4

Units of Measurement:

Brine

  • 1 Gallon water

  • 1 Cup sea salt

  • 1/2 Cup sugar

  • 1 Large lemon, halved

  • 1 Head garlic, halved

  • 4 Sprig thyme

  • 10 Whole peppercorns

main

  • 3 Pound chicken wings

  • 2 Tablespoon olive oil

  • 1/2 Cup green onions, sliced

  • 1/4 Cup crushed peanuts

  • 2 Tablespoon toasted sesame seeds

  • fresh cilantro, for serving

  • lime wedges, for serving

Sauce

  • 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 and 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.

    Ingredients

    • 1 Gallon water

    • 1 Cup sea salt

    • 1/2 Cup sugar

    • 1 Large lemon, halved

    • 1 Head garlic, halved

    • 4 Sprig thyme

    • 10 Whole peppercorns

  • 2

    Submerge the wings, cover and refrigerate for 2 to 4 hours.

    Ingredients

    • 3 Pound chicken wings

  • 3

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

    Grill375 ˚F

  • 4

    Remove the wings from the brine and dry them completely with paper towels. Discard brine.
  • 5

    Toss the wings in the olive oil, coating them completely. Place the wings directly onto the grill grate and cook to an internal temperature of 165℉, about 45 to 60 minutes.

    Grill375 ˚F

    Probe165 ˚F

    Ingredients

    • 2 Tablespoon olive oil

  • 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 and grated

  • 7

    Toss the cooked wings with 2/3 of the sauce, then the green onions, peanuts and sesame seeds. Serve wings with fresh cilantro, lime wedges and extra sauce for dipping. Enjoy!

    Ingredients

    • 1/2 Cup green onions, sliced

    • 1/4 Cup crushed peanuts

    • 2 Tablespoon toasted sesame seeds

    • Handful fresh cilantro, for serving

    • As Needed lime wedges, for serving

Cooking Notes

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