By Traeger Kitchen
Dennis the Prescott’s Smoked Korean-Style Wings feature the four elements of perfect wood-fired wings – smoky, spicy, sweet and crunchy.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1 Gallon | water |
1 Cup | sea salt |
1/2 Cup | sugar |
1 | lemon, halved |
1 Head | Garlic, halved |
4 Sprig | thyme |
10 | peppercorns |
3 Pound | chicken wings |
3 Tablespoon | olive oil |
1/2 Cup | Gochujang Hot Pepper Paste #1 |
1/4 Cup | soy sauce |
1/3 Cup | honey |
2 Tablespoon | rice wine vinegar |
2 Tablespoon | fresh squeezed lime juice |
2 Tablespoon | toasted sesame oil |
1/4 Cup | butter, melted |
4 Clove | garlic, minced |
1 Tablespoon | Ginger, Peeled & Grated |
1
For the Brine: To a stockpot, add 1 gallon of water, salt, and sugar, and stir well. Bring to a boil then remove from the heat and stir in the lemon, garlic, thyme, and peppercorns. Cool to room temperature, then submerge the wings. Cover and refrigerate for 2 to 4 hours.
2
When ready to cook, set the temperature to 375℉ and preheat, with the lid closed for 15 minutes.
3
Remove the wings from the brine and dry them completely with paper towel. Discard brine.
4
Toss the wings with the olive oil coating them completely.
5
Place the wings directly onto the grill grate and cook to an internal temperature of 165℉, about 45 to 60 minutes.
375 ˚F / 191 ˚C
165 ˚F / 74 ˚C
6
For the Sauce: In a bowl, combine all the sauce ingredients and whisk until smooth. Heat over medium-heat until the sauce just comes to a simmer, then remove from heat and set aside.
7
Toss the cooked wings with 2/3 of the sauce.
8
Serve wings with fresh cilantro, lime wedges, and extra sauce for dipping. Enjoy!
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