Preheat your smoker for indirect cooking around 275F. Add some wood chips or chunks for additional smoke flavor if desired.

In a large bowl, season your chicken wings with the Korean BBQ seasoning and Korean Chili Flakes. Add your wings to the smoker and cook until they are 165F (around 1-1.5 hours). While the wings are finishing, add a cast iron skillet or dutch oven over a high heat fire (around 400F). Add your frying oil to the cast iron and preheat until the oil is 350F. Once the wings have hit 165F internal, carefully add them from the smoker to the hot oil to fry for about 1.5 minutes. Do this in batches until all the wings are done so that you do not over crowd the oil. When done, pull the wings off and keep warm.

Pull the skillet with oil off the fire carefully, and then preheat a smaller skillet over the fire. Melt your butter in the skillet then add the minced garlic to cook for 1 minute. When the garlic is browned, add the rest of the Honey Gochujang BBQ Sauce. Mix thoroughly. Let simmer for 2-3 minutes, then combine your water & cornstarch and mix into the sauce. Let simmer for 1-2 more minutes until thickened and then pull off.

Add your wings to a bowl and cover in the sauce. Toss them until they are thoroughly coated. In a bottle, mix your Gochujang Finishing Sauce. Serve your wings on a platter garnished with gochujang finishing sauce, sliced scallions, chile crunch and sesame seeds. Enjoy!