Smoked Korean chicken wings and smoked ribs

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ryson96

Newbie
Original poster
Mar 7, 2016
24
13
Baltimore,MD


Had a good smoke this past weekend. The Korean smoked chicken wings turned out amazing and so did the ribs. The Korean sauce was homemade. The ribs I usually wrap but I realized I didn't have any foil half way in. For ribs I do 2 hours of cooking and then wrap for two hours. Since I wasn't able to wrap them I think they could have cooked for another hour to get a little bit more tender to make the full smoke time 5 total hours instead of 4. I've never done chicken wings before and I must say I nailed them. They were really tasty with crispy skin and a soft juice inside. I smoke around 275f. I must say ever since I took the sliding door off of my smoker and just used the fire to create the temp I want and not any of the dampers it really produces such a clean smoke taste to everything. I never get bad or that nasty strong of a smoke when the airflow throughout my smoker is fresh and produces a lot of energy out of the smoke stack. I've been very happy throughout all of my smokes since I've done the mods on it.
 
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Reactions: dirtsailor2003
All that looks amazing. I'd be very interested in the recipe on those wings and I would absolutely subscribe to your newsletter.
 
[if !supportLists]·     Solidbob here you go my friend !

[if !supportLists]·          [endif]2 tablespoons fine or medium ground red chili pepper

[if !supportLists]·          [endif]2 tablespoons soy sauce

[if !supportLists]·          [endif]2 tablespoons sugar, honey, or corn syrup

[if !supportLists]·          [endif]1 tablespoon rice or cooking wine

[if !supportLists]·          [endif]4 cloves peeled garlic

[if !supportLists]·          [endif]1/2 inch peeled fresh ginger

[if !supportLists]·          [endif]2 heaping tablespoons gochujang 

[if !supportLists]·  

[if !supportLists]·        [endif]water as needed to obtain a thin paste (I didnt really do this part. the sauce was thick and it turned out really well on the smoked wings)
 
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