Gochujang Glazed Smoked Chicken Wings – Sweet & Spicy Korean BBQ Wings

You know those wings that make everyone hover around the grill like seagulls at the beach? These are those wings.

The first time I made gochujang glazed smoked chicken wings, I planned to “test” them for a blog post. Fifteen minutes later, my family stood around the cutting board eating them straight off the rack. No plates. No shame. Just sticky fingers and a lot of “Wait, are there more?”

If you love smoked chicken wings, crave that deep smoky flavor, and want something beyond basic buffalo sauce, this recipe hits different. We’re talking low-and-slow smoke, crispy skin, and a glossy gochujang glaze that balances sweet, savory, and spicy in one ridiculous bite.

Let me show you exactly how I make them—and why this method works every single time.

Why Gochujang Makes These Wings Special?

If you’ve never cooked with gochujang, you’re missing out. It’s a Korean fermented chili paste that delivers:

• Deep umami
• Balanced sweetness
• Gentle heat (not face-melting)
• Sticky glaze perfection

Unlike hot sauce, gochujang doesn’t just bring heat. It brings depth. Ever tasted something spicy but flat? This isn’t that.

I use Chung Jung One O’Food Gochujang Korean Chili Paste because it has the right balance and smooth texture. You can find it here:
https://amzn.to/4aueAdC

Once you open a tub, you’ll start putting it on everything. Eggs. Burgers. Grilled shrimp. Don’t say I didn’t warn you.

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The Secret to Perfect Smoked Chicken Wings

I’ve tested wings on gas grills, charcoal kettles, pellet smokers, and even a slightly questionable DIY setup during a camping trip. The best results always come from three key moves:

1. Dry the wings properly
2. Smoke low first, then finish hot
3. Glaze at the right moment

Miss one of those and your wings turn rubbery or soggy. And nobody wants rubbery wings. Ever wondered why some smoked wings have chewy skin? Moisture is the enemy.

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Ingredients You’ll Need

Let’s keep this simple but bold.

For the Wings

• 3 pounds chicken wings (split, tips removed)
• 1 tablespoon baking powder (not baking soda!)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Gochujang Glaze

• ¼ cup gochujang
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger

Optional garnish:

• Toasted sesame seeds
• Sliced green onions

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Let’s Talk Gear (Because It Matters)

1. A Reliable Smoker

I use the Traeger Pro 575 Pellet Grill for consistency. It holds temperature like a champ and gives clean wood flavor without babysitting the fire all day.

Here’s the one I use:
https://amzn.to/4kN0MhY

You can absolutely use a charcoal grill with indirect heat, but pellet grills make life easier. IMO, ease matters when you’re feeding a crowd.

2. Instant-Read Thermometer

I never guess doneness. I check for internal temp of 175–185°F for wings. Yes, higher than breast meat. Wings need that extra heat to break down connective tissue.

The ThermoPro TP19H Digital Meat Thermometer works great:
https://amzn.to/4c4Wj80

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Step-by-Step: How I Make Gochujang Smoked Chicken Wings

Step 1: Dry the Wings Like You Mean It

Pat the wings completely dry with paper towels. I mean bone-dry.

Then toss them with:

• Baking powder
• Salt
• Pepper
• Garlic powder
• Smoked paprika

The baking powder raises the skin’s pH and helps it crisp during smoking. Sounds nerdy. Tastes amazing.

Place the wings uncovered in the fridge for at least 2 hours. Overnight works even better. This air-dries the skin.

Step 2: Smoke Low and Slow

Preheat your smoker to 225°F.

Arrange wings in a single layer. Don’t crowd them. Give them breathing room.

Smoke for about 45–60 minutes, until internal temp hits around 150°F.

This stage builds that deep smoked chicken wings flavor. Hickory and applewood both work beautifully.

Step 3: Crank the Heat

Now increase the smoker to 375–400°F.

Cook another 20–30 minutes until:

• Skin turns golden and tight
• Internal temp reaches 175–185°F
• Edges get slightly crispy

This two-stage method makes all the difference. Ever smoked wings and ended up with flabby skin? High heat fixes that.

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Making the Gochujang Glaze

While the wings cook, combine:

• Gochujang
• Honey
• Soy sauce
• Rice vinegar
• Sesame oil
• Garlic
• Ginger

Simmer gently for 5 minutes until slightly thickened.

The honey balances the chili paste. The vinegar adds brightness. The sesame oil adds depth.

Taste it. Adjust sweetness or heat. Want more kick? Add extra gochujang.

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When to Glaze (Timing Is Everything)

Brush the glaze on during the last 5–7 minutes of cooking.

If you glaze too early, sugars burn. If you glaze too late, it won’t caramelize.

I brush once, let it set, then brush again lightly before pulling the wings. The glaze turns glossy and sticky. That’s the sweet spot.

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Why These Wings Beat Regular Buffalo Wings

Let’s compare honestly.

Buffalo Wings:

• Vinegar-heavy heat
• One-note spice
• Thin sauce

Gochujang Glazed Wings:

• Sweet + savory + spicy
• Thick, glossy coating
• Deep fermented umami

I still love buffalo wings. But these feel more layered. More interesting. More “wow, what is that flavor?”

Ever served something that made people pause mid-bite? That’s what these do.

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Pro Tips From My Backyard Experiments

I’ve made these for tailgates, birthdays, random Saturday cookouts, and one chaotic Fourth of July.

Here’s what I learned:

• Use baking powder, not baking soda (huge difference)
• Don’t sauce too early
• Rest wings 5 minutes before serving
• Sprinkle sesame seeds while glaze is tacky
• Use fruit wood for mild smoke

And please, don’t skip the air-dry step. It changes everything.

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Flavor Variations You’ll Love

Want to switch it up?

• Add sriracha for extra heat
• Stir in brown sugar for deeper sweetness
• Add a splash of lime juice for brightness
• Mix in Korean chili flakes (gochugaru) for texture

I once added a spoon of bourbon to the glaze. It worked shockingly well.

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What to Serve With Gochujang Wings

Balance that bold flavor with:

• Creamy coleslaw
• Pickled cucumbers
• Steamed rice
• Grilled corn
• Cold beer

Or just pile them high and let people fend for themselves. That works too 🙂