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Smoked Korean-Style Wings

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Cherry

Dennis the Prescott’s Smoked Korean-style wings feature the four elements of perfect wings: smoke, spice, sweetness and crunch.

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Brine

  • 1 Gallon water

  • 1 Cup Sea salt

  • 1/2 Cup Sugar

  • 1 Large lemon, halved crosswise

  • 1 Head garlic, halved crosswise

  • 4 Sprig fresh thyme

  • 10 Whole peppercorns

Wings

  • 3 Pound chicken wings

main

  • 2 Tablespoon Olive oil

  • 1/2 Cup green onion, thinly sliced

  • 2 Tablespoon toasted sesame seeds

  • Fresh cilantro, for serving

  • lime wedges, for serving

  • 1/4 Cup Peanuts, crushed

Sauce

  • 1/2 Cup gochujang

  • 1/4 Cup soy sauce

  • 1/3 Cup honey

  • 2 Tablespoon rice wine vinegar

  • 2 Tablespoon lime juice

  • 2 Tablespoon toasted sesame oil

  • 1/4 Cup unsalted butter

  • 4 Clove garlic cloves, minced

  • 1 Tablespoon ginger, peeled and grated

  • 1

    Make the brine: In a large stockpot, combine the water, salt and sugar, and stir well to combine. Bring to a boil, then remove from the heat and add the lemon, garlic, thyme and peppercorns. Let cool at room temperature.

    • 1 Gallon water

    • 1 Cup Sea salt

    • 1/2 Cup Sugar

    • 1 Large lemon, halved crosswise

    • 1 Head garlic, halved crosswise

    • 4 Sprig fresh thyme

    • 10 Whole peppercorns

  • 2

    Submerge the chicken wings in the brine. Cover and refrigerate for 2-4 hours.

    • 3 Pound chicken wings

  • 3

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

    375 ˚F

  • 4

    Remove the wings from the brine and rinse well under cool running water, then dry completely with paper towels. Discard the brine. Toss the wings with the olive oil to coat completely.

    • 2 Tablespoon Olive oil

  • 5

    Place the wings directly on the grill grates. Insert the probe into the thickest part of a wing, avoiding the bone. Close the lid and cook until the internal temperature reaches 165℉, 45-60 minutes.

    165 ˚F

  • 6

    Meanwhile, make the sauce: In a medium saucepan, whisk together the gochujang, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, butter, garlic and ginger. Cook on the stovetop over medium heat until the sauce just comes to a simmer, then remove from the heat.

    • 1/2 Cup gochujang

    • 1/4 Cup soy sauce

    • 1/3 Cup honey

    • 2 Tablespoon rice wine vinegar

    • 2 Tablespoon lime juice

    • 2 Tablespoon toasted sesame oil

    • 1/4 Cup unsalted butter

    • 4 Clove garlic cloves, minced

    • 1 Tablespoon ginger, peeled and grated

  • 7

    Transfer the wings to a large bowl and toss with two thirds of the sauce until well coated, then add the green onions, peanuts and sesame seeds, and toss until well distributed. Arrange the wings on a platter and serve with cilantro, lime wedges, and the remaining sauce for dipping. Enjoy!

    • 1/2 Cup green onion, thinly sliced

    • 2 Tablespoon toasted sesame seeds

    • Handful Fresh cilantro, for serving

    • As Needed lime wedges, for serving

    • 1/4 Cup Peanuts, crushed

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