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Glazed orange gochujang BBQ smoked chicken wings topped with sesame seeds served in a cast iron skillet

Orange Gochujang Smoked Chicken Wings

These orange gochujang smoked chicken wings are dried uncovered for crispy skin, smoked hot at 400°F on a pellet smoker, and tossed in a sticky homemade orange gochujang BBQ sauce that lands sweet, smoky, tangy, and just spicy enough.
Servings 6 servings
Calories 565 kcal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Drying Time 2 hours
Total Time 3 hours 10 minutes

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
 

  • Pat the wings completely dry with paper towels. Place on wire racks over a baking sheet and refrigerate uncovered for 2 hours to dry the skin.
  • Lightly coat the wings with avocado oil, then generously season every side with BBQ seasoning. Arrange back on the wire racks with space between each wing.
  • Preheat the pellet smoker to 400°F. Place the wire racks directly on the smoker. Cook 20 to 25 minutes, flip every wing, then continue another 25 to 35 minutes until the wings reach 195°F to 200°F internal.
  • 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.
  • Transfer the hot wings to a large bowl, pour over the orange gochujang BBQ sauce, and toss until completely coated.
  • Arrange on a platter and top with toasted sesame seeds, fresh orange zest, and green onions if using. Serve immediately while the glaze is sticky and glossy.

Notes

Dry the Wings: The uncovered 2-hour refrigerator dry is non-negotiable for crispy skin.
Don't Overcrowd: Leave space between wings so hot air circulates for even browning.
Cook Hot: 400°F gives bite-through skin without frying.
Sauce Last: Toss the wings only after they're fully cooked so the glaze stays thick and sticky.
Best Pellets: Cherry, apple, or pecan complement the citrus; competition blend also works.
Nutrition: Values are approximate estimates and will vary by seasoning and sauce brands used.