Smoked Wings with Korean Gochujang Glaze

Ingredients

• 2 pounds Chicken wings
• 1/4 cup Gochujang paste
• 2 tablespoons Soy sauce
• 2 tablespoons Honey
• 1 tablespoon Rice vinegar
• 2 cloves Garlic, minced
• 1 teaspoon Sesame oil
• 2 stalks Scallions, sliced
• 1/2 teaspoon Black pepper(optional)

Instructions

1. 1

   Preheat a charcoal grill or smoker to 225°F (107°C) and add wood chips for smoke.

2. 2

   Pat the chicken wings dry, season with black pepper, and place them on the grill; smoke for 45 minutes, turning occasionally.

3. 3

   While the wings smoke, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil in a saucepan; simmer 5‑7 minutes until slightly thickened.

4. 4

   After 45 minutes of smoking, increase grill temperature to medium‑high (around 350°F/175°C). Brush the wings with half of the glaze and continue cooking for 20 minutes, turning and basting every 5 minutes.

5. 5

   Remove the wings, toss them in the remaining glaze, and let rest for 5 minutes.

6. 6

   Transfer to a serving platter, garnish with sliced scallions, and serve hot.