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Smoked Korean Wings

Smoked Korean Wings

By Traeger Kitchen

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

Prep Time

3 Hrs

Cook Time

1 Hrs

Pellets

Cherry

Ingredients

Number of People Serving

4

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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

Step

  • 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.

  • 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.

  • 5

    Place the wings directly onto the grill grate and cook to an internal temperature of 165℉, about 45 to 60 minutes.

    375 ˚F / 191 ˚C

    165 ˚F / 74 ˚C

  • 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.

  • 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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