Smoked Wings & Korean Pepper Jelly


  • 1 lb Wings
  • Fresh Cilantro
  • Radish
  • Pickled Carrots
  • Sesame Seeds


  • 1 Gal Water
  • 1 Cup Salt
  • 1 1/2 Cup Brown Sugar
  • 1/4 Cup Pickling Spice

Korean Pepper Jelly:

  • 7 Cups Red Pepper Jelly
  • 1 Cup Gouchjang
  • 1 Cup Rice Wine Vinegar
  • 8 Tbsp Fish Sauce


For the Brine:

  1. In a large pot over high heat add all of the brine ingredients and bring up to a boil and cool.
  2. While water is boiling make sure to stir occasionally to ensure everything is thoroughly mixed.
  3. Once the brine has cooled down, add chicken wings and refrigerate for 24 hours.

For the Korean Pepper Jelly:

  1. Carefully place all of the pepper jelly ingredients in the blender.
  2. Blend until you have a smooth consistency.

For the Wings:

  1. Preheat smoker with apple wood chips to 200° F.
  2. Once brined carefully place wings in smoker for approximately 1 1/2 hours or until the largest wing temps at 165° F.
  3. In a clean mixing bowl pour the Korean pepper jelly while the wings are getting smoked.
  4. Once wings reach the desired temperature carefully pour over the Korean pepper jelly sauce.
  5. Toss smoked wings in Korean pepper jelly.
  6. Once wings are thoroughly covered place on a clean plate.
  7. Finish with pickled carrots, shaved radish, cilantro and sesame seeds.

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