First, make your sauce before prepping your wings and the grill. Over a low simmer, add the avocado oil, garlic and ginger and cook long enough to soften, no more than 2 minutes. Next, add the remaining ingredients and let simmer over low heat for 10 minutes to combine. Remove from heat until ready to use.

Now, let’s prep our wings. Remove wings from package and blot with a paper towel to remove all moisture. Place wings in a large bowl and add the baking powder. Toss the wings to get completely covered in baking powder. Next, add the BBQ rub and toss to coat. 

Head out to your LoCo Kettle grill and start the charcoal - your final desired temp on the LoCo kettle will be 400 so set the temp on your digital controller to 200 until your coals are fully started and then change the temp to 400 once the charcoal is lit. Next, add your wood chunks for smoke flavor and place the heat deflector on the grill. Smoke the wings until they have reached an internal temp of 160 degrees. Open the heat deflector so more open flame is exposed and crisp up the wings directly over the coals (be careful not to burn over the direct flame). The final wings should have a minimal internal temp of 165 degrees as checked by an internal temp thermometer. 

Remove the wings and let them cool slightly. Toss the wings in the Gochujang BBQ sauce and garnish with sesame seeds and scallions. These wings are slightly spicy with an umami packed, highly addictive sauce. I guarantee there will be no leftovers!