- Main
- Appetizer
- Chicken
- Korean
- Smoker
- Oven
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the wings
- 3 lb
chicken wings, split into drumettes and flats, tips discarded
- 1 tbsp
baking powder, aluminum-free
- 1 1/2 tsp
fine salt
- 1 tsp
garlic powder
- 1/2 tsp
black pepper, freshly ground
- 2–3 pieces
oak wood chunks (or 2 cups oak chips)
For the glaze
- 3 tbsp
gochujang
- 3 tbsp
honey
- 2 tbsp
soy sauce
- 2 tbsp
rice vinegar
- 1 tbsp
toasted sesame oil
- 3 cloves
garlic, finely grated
- 2 tsp
fresh ginger, finely grated
To finish
- 1 tbsp
toasted sesame seeds
- 3
scallions, thinly sliced
- Dairy-free
Contains soy (gochujang, soy sauce), wheat (soy sauce) and sesame (toasted sesame oil, toasted sesame seeds).
Not checked: oak wood chunks (or 2 cups oak chips).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Pat the wings very dry with paper towels. In a large bowl, stir together the baking powder, salt, garlic powder and black pepper, then add the wings and toss until every piece is evenly dusted.
10 min
- 3 lb chicken wings
- 1 tbsp baking powder
- 1 1/2 tsp fine salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Step 2
Arrange the wings skin side up in a single layer on a wire rack set over a baking sheet, with space between them. Refrigerate uncovered for 1 hour (up to overnight) to dry the skin.
1 hr, hands-off
- Step 3
Meanwhile, heat your smoker to 250°F and add the oak chunks or chips. While it comes up to temperature, whisk the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic and ginger together in a small bowl and set aside.
15 min · 250°F
- 2–3 pieces oak wood chunks (or 2 cups oak chips)
- 3 tbsp gochujang
- 3 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 3 cloves garlic
- 2 tsp fresh ginger
- Step 4
Set the rack of wings in the smoker (or move the wings straight onto the grate) and smoke at 250°F for 45 minutes, until the skin looks tight, dry and lightly bronzed. Don't open the lid more than once or twice.
45 min, hands-off · 250°F
- Step 5
About 20 minutes before the wings come off, heat the oven to 450°F.
20 min, hands-off · 450°F
- Step 6
Move the wings on their rack and sheet into the hot oven and roast for 15 to 20 minutes, until the skin is crisp and deep golden and the thickest pieces register at least 175°F on an instant-read thermometer.
20 min, hands-off · 450°F
- Step 7
While the wings roast, pour the glaze into a small saucepan and simmer over medium-low heat for 2 to 3 minutes, stirring, until it thickens just enough to coat a spoon. Keep it warm.
3 min
- Step 8
Tip the hot wings into a large bowl, pour over the warm glaze and toss until every piece is sticky and coated. Scatter with sesame seeds and scallions and serve right away.
5 min
- 1 tbsp toasted sesame seeds
- 3 scallions
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026