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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat the wings really dry. Toss with the oil. Combine the Dan-O's Korean Pop BBQ seasoning and baking powder, then season the wings evenly.
Set your smoker to 275°F. Arrange the wings with a little space between them and smoke for about 45–55 minutes, flipping once. Look for rendered skin and good smoke flavor.
Combine the gochujang, honey, soy sauce, rice vinegar, brown sugar, sesame oil, Dan-O’s, garlic, and 1 tablespoon water in a small saucepan. Simmer over medium-low heat for 3–5 minutes, stirring frequently, until glossy and slightly thickened. Add another splash of water if it gets too thick.
Crank the cooker to 375–400°F and cook another 10–15 minutes, turning occasionally, until the skin is crisp and the wings are around 180–190°F internally.
Toss the hot wings with just enough glaze to coat them heavily without drowning them. Return them to the cooker for another 3–5 minutes to tack up the sauce.
Pile them high and hit them with sesame seeds and sliced green onions. Give them a very light final dusting of Korean Pop BBQ right before serving.
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Wings are great taken beyond 165°F because the extra heat renders them better.
Can I use a different type of oil?
Yes, you can use any neutral oil if you don't have avocado oil.
What if I don't have a smoker?
You can bake the wings in the oven at the same temperatures, but you may miss out on the smoky flavor.
How do I know when the wings are done?
The wings should be around 180–190°F internally and have a crisp skin.
Can I make the glaze ahead of time?
Yes, you can prepare the glaze in advance and store it in the refrigerator until needed.
What can I use instead of Dan-O’s Korean Pop BBQ?
You can substitute with any Korean BBQ seasoning you prefer.
