Traeger Smoked Korean BBQ Party Wings with Spicy Gochujang Glaze

August 19, 2025

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

Rated 5.0 stars by 2 users

Cuisine

American

Author: Glenn Connaughton

Glenn Connaughton

Servings

Prep Time

10 minutes

Cook Time

70 minutes

Calories

410

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.

Cook Mode

Ingredients

Chicken Wings

4 pounds chicken wings, party pack style (pre-split flats and drums)
3 tablespoons Revolution Barbecue Korean BBQ Rub
2 tablespoons vegetable oil

Spicy Gochujang Glaze

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

Garnish

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.

Recipe Note

Cooking wings over pecan wood highlights just how much smoke choice impacts flavor. The Revolution Barbecue Korean BBQ Rub brings a foundation of savory spice, while pecan adds a nutty sweetness that balances perfectly with the heat of the gochujang glaze. Crisped hot at the end for crackling skin, these wings are sticky, smoky, and packed with bold flavor. Whether for a tailgate, a backyard cookout, or a family dinner, this recipe proves wings are even better when treated low and slow. Explore more bold flavors and shop our full seasoning lineup at Revolution Barbecue.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (300 grams)
Calories 410, Fat 23 grams, Polyunsaturated Fat 5 milligrams, Monounsaturated Fat 8 milligrams, Carbs 14 grams, Protein 37 grams, Potassium 520 milligrams, Fiber 1 grams, Sodium 980 milligrams, Sugar 8 grams, Iron 2 milligrams