The Smuggler's Journal

Gochujang's having a real moment right now, and for good reason - sweet, savoury, fermented heat that sticks to wings better than almost anything else on the shelf.

The Cut

Whole chicken wings, split into flats and drumettes.

Smuggler's Pick (and two ways to run it)

Every good smuggler runs a few routes. Pick the one that suits your crew:

• The Classic Run — ChamCham Smoky Gochujang: genuine sweet and smoky Korean chilli sauce, the star of the glaze.
• The Dust Route — Coast N Smoke K-Pop Dust Korean BBQ Rub: seasoned dry before cooking for an extra flavour layer under the glaze.
• The Buffalo Twist — Heavenly Hell Buffalo's Bluff Korean BBQ & Wing Sauce: a milder, buffalo-leaning Korean glaze if you want less fermented funk.

Method

1. Season wings with Korean BBQ rub, rest 20 minutes.
2. Smoke or air-fry at 200°C until skin is crisp and internal temp hits 75°C, about 35-40 minutes.
3. Warm gochujang sauce with a touch of honey and sesame oil.
4. Toss hot wings through the glaze until fully coated.
5. Finish with sesame seeds and sliced spring onion.

Serve it with

Steamed rice or a crunchy Asian slaw to balance the heat.

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