Ingredients:

• 6 lbs chicken wings
• Jack Daniel’s® Whiskey Barrel Smoking Chips
• Cowboy Mesquite Wood Chips
• 1/2 cup Korean red chili pepper paste (Gochujang)
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons water
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 4 cloves garlic, minced
• 1 1/2 tablespoons fresh ginger, peeled and minced
• 1 teaspoon salt
• 1 teaspoon pepper
  

PREPARATION: 

Whisk the Korean red chili pepper paste, brown sugar, soy sauce, water, sesame oil, vinegar, garlic, ginger, salt, and pepper together in a large bowl.
Add the chicken, and toss to evenly coat. 

Cover with plastic wrap and allow the chicken to marinate for 1 hour or up to overnight. 

When ready to grill, preheat the grill to 350 - 400 degrees with a smoker box on one side of the grill filled with Cowboy Mesquite Wood Chips and Jack Daniels® Whiskey Barrel Smoking Chips. 

Remove the chicken from the marinade. straining the marinade into an oven-safe saucepan. 

Place the pan on the grill and allow the marinade to come to a complete boil, stirring as needed, for 10 minutes. 

Meanwhile, arrange the chicken on the grill. 

Close the lid and allow the smoke from the wood chips to permeate the chicken within the grill.

Cook the chicken for 15 to 20 minutes, rotating as needed to avoid flare-ups and ensure even cooking. 

Grill the chicken until it temps 165 at its thickest part with an instant-read thermometer. 

Place the cooked chicken in a large bowl and toss with the reduced marinade. 

Arrange on a platter and serve.