Smoked Gochujang Chicken Wings

In a large mixing bowl, combine salt (1.0 tbsp), baking powder (1.0 tsp), and gochugaru (1.0 tsp). Use your hands to toss the chicken wings (3.0 lbs) in this mixture until every piece is evenly coated; the baking powder raises the pH of the skin to help it crisp up without a fryer. Spread the wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 2 to 12 hours. This air-drying process is crucial for achieving a bite-through skin rather than a rubbery texture.

Set your smoker to 275°F using a mild fruit wood like apple or cherry to complement the spicy glaze. Ensure your grates are clean and the smoke is running thin and blue rather than thick and white. If you are using a pellet grill, ensure your hopper is full for a steady 90-minute burn. For charcoal smokers, set up for indirect heat with a water pan to stabilize the temperature.

Place the cold wings directly on the smoker grates, leaving at least an inch of space between each piece for airflow. Close the lid and smoke for approximately 60 to 70 minutes. You are looking for the skin to begin turning a golden hue and for the fat underneath to start rendering out, which makes the skin feel tight to the touch.

While the wings smoke, whisk together gochujang (3.0 tbsp), honey (2.0 tbsp), soy sauce (2.0 tbsp), rice vinegar (1.0 tbsp), toasted sesame oil (1.0 tbsp), grated garlic (3.0 cloves), grated ginger (1.0 tbsp), and brown sugar (1.0 tbsp) in a small saucepan. Simmer over medium-low heat for 5-8 minutes until the sugar dissolves and the sauce thickens slightly to a syrupy consistency. Set the glaze aside, keeping it warm so it remains fluid for coating.

Once the wings reach an internal temperature of 165°F, remove them from the smoker and place them in a clean bowl. Pour half of the prepared gochujang glaze over the wings and toss thoroughly to coat every nook and cranny. Return the wings to the smoker for 10-15 minutes; this 'sets' the glaze, allowing it to tack up and adhere to the skin rather than sliding off.

Continue cooking until the wings reach an internal temperature of 185°F; don't worry about 'overcooking' as the high collagen in wings makes them best at this higher temp. Remove the wings for a final toss in the remaining half of the warm glaze to create a thick, lacquered finish. Serve immediately while the honey-gochujang coating is glossy and the skin remains at its peak crispness.