Smoked Chicken Wings with Spicy Korean Gochujang Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy smoked chicken wings coated in a bold and spicy gochujang sauce, delivering a perfect balance of smoky heat and tang. This Korean-inspired grilling recipe, ready in about 135 minutes, pairs chicken wings, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 4 Korean cuisine 320 cal/serving

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Ingredients

2 pounds, tips removed, wings separated chicken wings
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 tablespoon vegetable oil
3 tablespoons gochujang (Korean chili paste)
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 cloves minced garlic
1 teaspoon sesame seeds
2 tablespoons sliced green onions

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Instructions

Step 1: Preheat smoker to 225°F. Season 2 pounds chicken wings with 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika, rubbing evenly.
Step 2: Place wings on smoker rack and smoke for 2 hours until skin is firm and internal temperature reaches 165°F.
Step 3: While wings smoke, whisk together 3 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon vegetable oil, and 2 minced garlic cloves in a bowl until smooth and glossy.
Step 4: After wings finish smoking, toss them in the gochujang sauce until fully coated.
Step 5: Optional: Arrange wings on a baking sheet and broil for 2-3 minutes to caramelize the sauce edges, watching carefully to prevent burning.
Step 6: Sprinkle 1 teaspoon sesame seeds and 2 tablespoons sliced green onions over wings before serving.