Orange Gochujang Smoked Chicken Wings
These Orange Gochujang Smoked Chicken Wings are crispy on the outside, juicy inside, and coated in a sticky orange Gochujang BBQ sauce that’s sweet, savory, tangy, and just spicy enough. The wings are dried uncovered in the refrigerator before being smoked hot at 400°F, giving you crispy skin without frying.
Perfect for game day celebrations and summer grilling, these are a citrus-forward upgrade to my grilled Korean Gochujang chicken wings.
Quick Look: Orange Gochujang Smoked Chicken Wings
- What it is: Crispy smoked chicken wings cooked hot and fast at 400°F and tossed in a sticky orange Gochujang BBQ sauce.
- Why Make THIS Version? The wings are air-dried uncovered before smoking, then finished with a sweet and savory citrus-Gochujang glaze after cooking for maximum crispiness and flavor.
- Cooking Temperature: 400°F.
- Total Time: 70 minutes + 2 hours drying time.
- Target Internal Temperature: 185-195°F.
- Key Ingredients: Chicken wings, Gochujang paste, orange preserves, orange juice, toasted sesame oil, seasonings, sesame seeds.
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Why This Recipe
- Sweet and Spicy Glaze: Orange preserves and honey balance the fermented heat of Gochujang, while soy sauce, garlic and ginger add savory depth. These wings stand apart from the usual Buffalo and BBQ options on a game-day table.
- Crispy Skin Without Frying: The wings are dried uncovered in the refrigerator for 2 hours before they hit the smoker. Removing excess surface moisture helps the skin crisp up during the high-heat cook. That's the whole system behind my smoked and grilled Creole chicken wings.
- Hot and Fast Smoking: Cooking the wings at 400°F gives you bite-through skin while still allowing the wings to pick up plenty of wood-fired flavor. I replicated this method in my pellet smoked chicken wings recipe too.
Key Ingredients
- Chicken Wings: Use party-cut wings with a mixture of flats and drumettes. Try to use wings that are similar in size so they cook evenly.
- Gochujang Paste: Gochujang brings a deep, fermented heat that regular hot sauce can't touch, and it plays beautifully against sweet ingredients.
- Orange Juice + Zest: For that bright, citrusy undertone. I used this combination when I made my Guajillo Ancho orange chili paste shrimp.
- Orange Preserves: To add that sweetness and balance out the heavy heat from the Gochujang paste.
- Toasted Sesame Oil: Stirred into the sauce off the heat, it adds a nutty aroma without overpowering the citrus and Gochujang.
Substitutions or Additions
- Sesame Oil Swap: If you can’t find toasted sesame oil, use ghee (clarified butter) like I did when I made chili lime chicken wings.
- Add Extra Citrus: For a stronger orange flavor, finish the wings with additional fresh orange zest after tossing them in the sauce. I prefer adding it at the end so the citrus stays bright instead of cooking away.
- Adjust the Heat: For a milder sauce, start with less Gochujang and add more to taste. If you want more heat, add crushed red pepper flakes or a little chili crisp to the finished sauce. I use the chili oil for another sweet-and-spicy combination in my Grilled Picanha with Garlic Honey Chili Oil.
How to Make Orange Gochujang Smoked Chicken Wings (Step by Step)
Step 1: Dry the Wings: Pat the chicken wings completely dry with paper towels. Arrange them in a single layer on wire racks set over baking sheets, then place them uncovered in the refrigerator for 2 hours.
Step 2: Season the Wings: Remove the wings from the refrigerator and lightly coat them with avocado oil. Season generously on every side with your BBQ all-purpose seasoning.
Step 3: Smoke at 400°F: Preheat your pellet smoker to 400°F. Place the wire racks directly on the smoker and cook the wings for 20-25 minutes.
Step 4: Flip and Cook: Flip each wing, then continue cooking for another 25-35 minutes. Check the internal temperature and make sure it hits 185-195°F.
Step 5: Make Orange Gochujang Sauce: While the wings cook, melt the butter in a saucepan and cook the garlic and ginger about 30 seconds. Stir in the orange preserves, gochujang, ketchup, honey, soy sauce, Worcestershire, apple cider vinegar, orange juice, orange zest, smoked paprika, onion powder, and black pepper. Simmer 8 to 10 minutes until thick and glossy, then remove from heat and stir in the sesame oil.
Step 6: Sauce the Wings: Transfer the hot wings to a large bowl, pour over the orange gochujang BBQ sauce, and toss until completely coated. Top with toasted sesame seeds, fresh orange zest, and green onions and serve.
James’ Grill Master Pro Tips
Dry the Wings for the Full 2 Hours: Patting the wings dry is helpful, but the uncovered refrigerator time removes even more surface moisture and gives you better-crisped skin. It’s a technique I used for my hot honey lemon pepper wings too.
Don’t Overcrowd the Racks: Leave space between the wings so hot air can circulate around each piece. Crowded wings are more likely to steam instead of crisp.
Cook Wings Hot and Fast: I use 400°F rather than the lower temperatures commonly used for traditional smoked wings. The higher heat helps render the fat under the skin while still giving the wings a smoky flavor.
Use an Instant-Read Thermometer: Check the thickest part of a drumette rather than relying only on cooking time. I prefer pulling these wings around 185-195°F for tender meat and well-rendered connective tissue.
Sauce After Smoking: Wait until the wings are completely cooked before tossing them in the orange Gochujang sauce. This prevents the sweet glaze from burning during the smoker cook. I always do this when I make my smoked garlic lemon pepper chicken wings.
Chicken Wing Temperature Guide
Chicken wings should reach a minimum internal temperature of 165°F (74°C) in the thickest part of the meat, according to USDA guidance. Make sure you check several wings when cooking a batch, since smaller wings can cook faster than larger ones.
- 185- 195°F+: My preferred finishing range for chicken wings. Cooking wings beyond the 165°F minimum allow more fat to render and connective tissue to break down, giving me tender meat with better-rendered skin.
- Below 165°F: Meat may be translucent or undercooked near the bone. Do not eat.
- 165-175°F: Fully cooked, juicy meat with clear juices and a tender texture.
- 175-185°F: More thoroughly cooked with firmer meat; skin can become especially crisp.
Orange Gochujang Smoked Chicken Wings FAQs
Yes. Thaw frozen wings completely, pat them very dry with paper towels, then place them uncovered on a wire rack in the refrigerator for 2 hours before seasoning and smoking.
These wings usually take about 50-60 minutes at 400°F. Cook them for 20-25 minutes, flip them, and continue cooking until they reach approximately 185-195°F internally.
Yes, you can. Set up your grill for indirect cooking at around 400°F and cook the wings until they reach 185-195°F internally. The same drying, flipping, and sauce-at-the-end method works on a gas or charcoal grill.
More Smoked Appetizer Recipes
If you tried this orange Gochujang smoked chicken wings recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Remember, a bad day grilling is better than a GREAT day at work!
Orange Gochujang Smoked Chicken Wings
Equipment
- Pellet Smoker
- Wire Racks
- Baking Sheet
- Saucepan
- Instant-Read Thermometer
- Large Mixing Bowl
Ingredients
Chicken Wings
- 3-4 lbs chicken wings
- 2 tbsp avocado oil
- BBQ all-purpose seasoning SPG-based works great
- 1 tsp aluminum-free baking powder optional, for even crispier skin
Orange Gochujang BBQ Sauce
- 1 cup orange preserves
- 2 tbsp gochujang paste
- 1/4 cup ketchup
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp fresh orange juice
- 1 tsp fresh orange zest
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 tsp fresh grated ginger
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp coarse black pepper
- 1 tsp toasted sesame oil stirred in off the heat
Garnish
- toasted sesame seeds
- thinly sliced green onions optional
- fresh orange zest optional
Instructions
Dry the Wings
- Pat the chicken wings completely dry with paper towels. Arrange them in a single layer on wire racks set over baking sheets, then place them uncovered in the refrigerator for 2 hours.
Season the Wings
- Remove the wings from the refrigerator and lightly coat them with avocado oil. Season generously on every side with your BBQ all-purpose seasoning.
Smoke at 400°F
- Preheat your pellet smoker to 400°F. Place the wire racks directly on the smoker and cook the wings for 20-25 minutes.
Flip and Cook
- Flip each wing, then continue cooking for another 25-35 minutes. Check the internal temperature and make sure it hits 185-195°F.
Make Orange Gochujang Sauce
- While the wings cook, melt the butter in a saucepan and cook the garlic and ginger about 30 seconds. Stir in the orange preserves, gochujang, ketchup, honey, soy sauce, Worcestershire, apple cider vinegar, orange juice, orange zest, smoked paprika, onion powder, and black pepper. Simmer 8 to 10 minutes until thick and glossy, then remove from heat and stir in the sesame oil.
Sauce the Wings
- Transfer the hot wings to a large bowl, pour over the orange gochujang BBQ sauce, and toss until completely coated. Top with toasted sesame seeds, fresh orange zest, and green onions and serve.
Video
Notes
- Don’t overcrowd the grill. Leave space between wings so hot air circulates for even browning.
- Cook Hot! Stick to the 400°F to get that bite-through skin without frying.
- Sauce at the end. Toss the wings only after they’re fully cooked so the glaze stays thick and sticky.
