Pellet Grill Korean-Style Chicken Wings

  • Cooking Time: 1.5 to 2 hours total
  • Serving: 4
  • Difficulty: Easy

Ingredients:

For the Wings:

  • 3 lbs chicken wings (drums & flats)

  • 1 tbsp baking powder (for crispiness)

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

Korean-Style Gochujang Sauce:

  • ¼ cup gochujang (Korean chili paste)
  • 2 tbsp soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • 1–2 tsp sriracha (optional, for extra heat)
  • 1 tbsp water (to thin if needed)
  • Sesame seeds & chopped scallions (for garnish)

Estimated Nutrition (Per Serving – ~5–6 wings)

  • Calories: ~420 kcal
  • Protein: ~30g
  • Fat: ~28g
  • Saturated Fat: ~8g
  • Carbs: ~12g
  • Sugars: ~9g
  • Sodium: ~700mg 

Note: Values vary based on how much sauce is used and wing size.

 Instructions:

1. Preheat Pellet Grill:

  • Set grill to 225°F using cherry, apple, or hickory pellets for a smoky but sweet base.

2. Prep the Wings:

  • Pat wings dry with paper towels.

  • Toss with baking powder, salt, pepper, and garlic powder.

  • Optionally let them sit in the fridge for 1 hour uncovered to dry the skin even more (for extra crispiness).

3. Smoke the Wings:

  • Place wings directly on the grill grates.

  • Smoke at 225°F for 1 hour to develop smoky flavor and render fat.

4. Crisp & Glaze:

  • Increase grill temp to 375°F and cook for 30–45 more minutes, flipping halfway.

  • While wings finish cooking, whisk together the gochujang sauce and simmer gently for 2–3 minutes in a small pan.

5. Toss & Finish:

  • Once wings are crispy and reach 175–185°F internal temp, toss them in the warm sauce.

  • Return to the grill for 5 minutes if you want the glaze to caramelize.

6. Garnish & Serve:

  • Sprinkle with sesame seeds and scallions, and serve hot!

Pro Tips:

  • Baking powder is the secret to crispy skin—don’t skip it!
  • Add crushed peanuts or toasted sesame oil for next-level flavor.
  • These pair great with pickled daikon, kimchi, or cold beer.