How to Make Gochujang Chicken Wings

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides a similar heat with less sugar.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective alternative.

Get started by lighting two fire lighters and preparing a charcoal chimney with bricketts, filling it about 3/4 full.

While the bricketts are catching light, season the chicken wingettes and drumsticks with honey and soy sauce.

Prepare the drum smoker for cooking.

Once the bricketts are ready, remove the cooking grate and heat deflector from the smoker, then dump the bricketts in and spread them evenly.

Shut the lid and open both vents to bring the barbecue up to around 350°F (180°C).

Once at temperature, add a chunk of nectarine directly onto the fire and place the cooking grate back on.

Arrange the chicken wings on the grate and shut the lid, cooking them while flipping and rotating every 10 to 15 minutes until crispy and cooked through, reaching an internal temperature of at least 165°F (74°C).

While the wings are cooking, make the gochujang sauce by combining 1/4 cup of Korean red pepper paste, 1/4 cup of soy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of sesame oil, and 1 tablespoon of honey. Mix well and set aside.

After about 10 minutes of cooking, flip the wings and rotate them if needed for even cooking.

Once the wings are almost done, brush some of the gochujang sauce on top, flip the wings, and brush again.

Shut the lid and give the wings another 10 minutes, then repeat the saucing process once more.

When the wings are done, garnish with sesame seeds and chopped spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens