Smoked Jumbo Wings Recipe

Prep wings

Pat the wings very dry with paper towels. Remove any excess skin or leftover wing tips if present. Dryness helps skin crisp while smoking.

Season and coat

In a large bowl combine baking powder, kosher salt, black pepper, garlic powder, and onion powder. Toss wings with the neutral oil, then sprinkle the dry mix over the wings and toss to coat evenly. Ensure a thin, even dusting of baking powder—this helps the skin crisp.

Rest (optional)

Place coated wings on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes if time allows to dry the skin further.

Prepare your smoker or grill for indirect cooking at 225–250°F (107–121°C). Soak wood chips for 20–30 minutes if using chips, or use dry chunks for longer smoke. Place a drip pan beneath the cooking grate if possible.

Arrange wings on the smoker grate in a single layer, leaving space between pieces for smoke circulation. Smoke at 225–250°F for 45–60 minutes until the internal temperature reads 165°F (74°C) and skin has taken a light smoky color.

Increase the smoker/grill temperature or finish the wings on a 400°F (204°C) indirect zone for 8–12 minutes, or transfer to a preheated 425°F (218°C) oven or hot grill to crisp the skin. Turn once to get even browning. Target skin crispness and final internal temp of 175–180°F (79–82°C) for tender, slightly falling-off-the-bone texture.

While the wings finish cooking, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic and water in a small saucepan or bowl. Whisk until smooth.

Warm the mixture over low heat for 2–3 minutes just to meld flavors and thin slightly; do not boil hard. Taste and adjust: add a splash more honey for sweetness or 1/4 tsp water to loosen if too thick.

Reserve 2 tablespoons of sauce for serving and toss the hot, finished wings with the rest in a large bowl to coat evenly. Sprinkle sesame seeds and chopped green onions on top when plating.

In a small saucepan combine brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, hot sauce (if using), and butter. Stir to combine.

Gently warm over medium-low heat for 3–5 minutes, stirring, until sugar dissolves and sauce is glossy. Taste and adjust: add more vinegar for tang, or more brown sugar for sweetness.

Reserve 2 tablespoons of sauce for serving and toss the hot wings with the remaining sauce in a large bowl, ensuring even coating. Garnish with chopped green onions.

Divide wings among plates or a platter. Offer both sauces on the side if desired so guests can choose Dragon or Southern Sweet, or brush wings fully with one sauce before serving.

Serve immediately with reserved extra sauce for dipping and a sprinkle of chopped green onions. Provide napkins—these are deliciously messy.