Start off by prepping the chicken wings and making sure they are dry. Now place them in a medium-sized mixing bowl and spray with a neutral oil as a binder, hand toss for a minute. Now add these seasonings: kosher salt, pepper, garlic powder, Mexican chili powder, and smoked paprika. Hand toss until they are covered with the seasoning.

Fire up the smoker to 275 degrees F. Once the temp is reached, add some hickory wood chunks for smoke and toss the wings on. Smoke for 45 minutes and then flip them and let them roll for another 30-40 minutes. Remove when the internal temp reaches 165 degrees F. Place on a baking sheet or pan.

During this time, I make the Korean Gochujang chicken wing sauce. In a saucepan, place it over medium heat and add ketchup, gochujang, butter, soy sauce, honey, brown sugar, rice wine vinegar, toasted sesame seed oil, Worcestershire sauce, black pepper, and garlic powder. Let it simmer for 6 minutes, be sure to whisk occasionally. Remove and let cool.

While making the wing sauce, set your grill up for direct cooking. Once the grill is searing hot, add the wings and grill for 2 minutes per side, if you want to char them. Remove and place in a mixing bowl and add 1/2 cup of the Gochujang chicken wing sauce. Toss the wings and then plate.

Garnish with toasted sesame seeds.

Enjoy with family and friends!