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Smoky Korean Chicken wings

Smoked Korean Chicken Drumettes

Looking for a delicious snack to accompany your aperitif? These Smoky Korean Chicken Drumettes are an excellent spicy snack to accompany a fresh aperitif. The tongues will soon be loosened after the chicken Drumettes make the taste buds go dancing around, bouncing up and down in your mouth.
Course Aperitif, Snack
Cuisine Korean
Keyword bbq, bbq classic, BBQ sauce, chicken wings, drumettes, from scratch, Grilled, kamado, Korean, Smoky
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people


  • 1 kg chicken Drumettes
  • Roasted sesame seeds
  • fresh coriander

For the sauce

  • 3 tbsp ginger syrup
  • 2 tbsp gochujang paste chinese supermarket
  • 2 tbsp lemon grass chili sauce Albert Heijn or chinese supermarket
  • 1 tbsp sweet soy sauce
  • lime juice to taste

For the brine (optional)

  • 2 l. water
  • 150 gr. salt
  • 2 stems of lemongrass crushed
  • 2 pieces of star anise crushed
  • 20 dried kaffir lime leaves

For the basic rub

  • 1 part paprika powder
  • 1 part salt
  • 1 part cane sugar


Brine (optional)

  1. Do you have the time and do you want to brine the chicken legs for an even better result? Then mix the listed ingredients and bring to the boil carefully so that the flavours can infuse into the brine.
  2. Leave to cool and place the chicken legs in the brine for at least 8 hours. Then follow the steps as mentioned in this post.

Basic chicken wing seasoning

  1. Mix the paprika powder with the salt and cane sugar and sprinkle the chicken legs so that they are covered with a nice layer of this basic rub. Since the sauce has powerful flavors we limit it here to a minimum.

  2. In the meantime, prepare your BBQ for an indirect session at medium-high temperature (+-200°C). I use the Kamado Joe sloroller for more even heat distribution. But getting a Platesetter or indirect heat in another way also works.

Time to smoke

  1. A few minutes before you put the chicken legs on the BBQ, you need to throw some branches of wood on the fire (other wood is also possible) and wait until the smoke turns light blue.

  2. Place the chicken drumettes on the fire and smoke them until done at 74°C (depending on the temperature this can take 20-30 minutes). In the meantime you can make the sauce.

Korean BBQ sauce

  1. Mix the ingredients of the sauce (except for the lime juice). Taste and season with lime juice according to taste. I added the juice of a full lime to balance the taste.

  2. About five minutes before the chicken legs are done you dip them in the sauce and put them back on the BBQ so the sauce can stick to the legs.

Sprinkle with freshly chopped coriander and toasted sesame seeds before serving. Enjoy your meal!