Traeger Smoked Korean BBQ Party Wings with Spicy Gochujang Glaze
In Korea, barbecue is all about flavor that lingers long after the meal ends. These wings carry that spirit to the backyard, smoked low and slow over pecan wood on a Traeger pellet grill. Pecan adds a gentle nuttiness and sweet smoke that enhances the savory heat of Revolution Barbecue Korean BBQ Rub. After soaking in flavor at 225 degrees, the wings are crisped at high heat until the skin blisters and crackles. Tossed in a sticky gochujang glaze and finished with sesame seeds and green onions, they strike the perfect balance of smoky, spicy, and sweet.
Traeger Smoked Korean BBQ Party Wings with Spicy Gochujang Glaze
6
10 minutes
70 minutes
410
American
Appetizer
The best wings balance smoke, spice, and sweetness, and this recipe delivers on all three. The Revolution Barbecue Korean BBQ Rub lays down bold flavor, while pecan wood smoke infuses the meat with a nutty, mellow sweetness that sets the stage for the glaze. After an hour of low-and-slow smoking, a blast of high heat crisps the skin to perfection. Tossed in a glossy gochujang glaze, the wings take on fiery, savory depth with just enough sticky sweetness. Finished with sesame seeds and green onions, these wings showcase how Korean flavors shine when combined with the tradition of American barbecue.
Ingredients
blank
- 4 pounds chicken wings, party pack style (pre-split flats and drums)
- 3 tablespoons Revolution Barbecue Korean BBQ Rub
- 2 tablespoons vegetable oil
blank
- 3 tablespoons gochujang (Korean fermented chili paste)
- 2 tablespoons honey
- 2 tablespoons soy sauce (low sodium recommended)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
blank
- 1 tablespoon toasted sesame seeds
- 3 green onions, thinly sliced
Directions
- Season the Wings: Pat the wings dry with paper towels. Toss them in a large bowl with oil and Revolution Barbecue Korean BBQ Rub until evenly coated.
- Preheat the Traeger: Set the Traeger to 225 degrees with the Super Smoke setting enabled if available. Fill the hopper with pecan pellets for a nutty, slightly sweet smoke.
- Smoke the Wings: Place wings directly on the grill grates and smoke for 1 hour, turning once halfway through, until they develop a deep smoky color.
- Make the Glaze: While the wings smoke, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened. Set aside.
- Crisp the Wings: Increase the grill temperature to 400 degrees. Grill the wings for 10–15 minutes, flipping occasionally, until the skin is crisp and the internal temperature reaches 165 degrees.
- Glaze the Wings: Transfer wings to a large bowl, pour the spicy gochujang glaze over them, and toss until coated.
- Finish and Serve: Arrange on a platter, sprinkle with sesame seeds and green onions, and serve hot.
