These Championship Asian Drum-Smoked Chicken Wings prove that elite barbecue doesn’t come from shortcuts, rigid timelines, or complicated techniques — it comes from understanding fire, meat, and feel. This recipe brings together whole chicken wings, clean live-fire flavor from a drum smoker, and a balanced Asian-inspired glaze that enhances the wings without covering up what makes them great.

Spicy Asian Wings on the Drum with Brad Leighninger | Heath Riles BBQ

This cook comes from a Cooking With Friends episode featuring Brad Leighninger of Gettin’ Basted, a multi-time KCBS Team of the Year, multiple Grand Champion winner, and one of the most respected pitmasters in competition barbecue. Brad has spent decades refining his approach at the highest level, cooking thousands upon thousands of wings, ribs, and whole-hog entries across competitions, restaurants, and backyard cooks. When Brad cooks wings, his mindset mirrors how champions cook ribs — select the right meat, manage live fire, develop color before tenderness, and cook by feel instead of the clock.

Instead of frying or baking, these wings are cooked hot and fast on a drum smoker, where radiant heat and airflow render fat efficiently and create skin so crisp it looks like it’s frying in its own juices. A simple rub combination builds the foundation, while a gochujang maple glaze is brushed on late in the cook to add heat, sweetness, and shine without burning.

If you’re looking to elevate your wing game for backyard cooks, catering, or competition-style results, this Championship Drum-Smoked Wing recipe delivers from start to finish.

The Ingredients

Here’s everything you’ll need to execute this cook properly, along with why each ingredient matters.

• Whole chicken wings. These wings are cooked whole — tips on, no trimming. Brad prefers whole wings because they cook more evenly on a drum smoker and retain moisture during high-heat cooking. Leaving the wings intact protects the meat while allowing the skin to fully render. Whole wings also slow the cook just enough to develop texture without drying out.
• Heath Riles BBQ Garlic Jalapeño Rub. This rub serves as the primary seasoning layer. It delivers garlic-forward flavor with a mild jalapeño heat that builds gently and fades cleanly. The heat isn’t aggressive, which makes it ideal for layering under a glaze without overpowering the wings.
• Heath Riles BBQ Competition BBQ Rub. Used primarily for color and balance, Competition BBQ Rub adds subtle sweetness and salt while helping the wings develop a deep, appetizing finish. This rub performs exceptionally well under higher heat, making it perfect for drum-smoked wings.
• Gochujang (Korean chili paste). Gochujang brings heat, umami, and fermented depth to the glaze. It adds complexity rather than sharp spice, making the sauce rich and layered instead of one-dimensional.
• Maple syrup. Maple syrup provides sweetness without dominating the glaze the way honey sometimes can. Used sparingly, it adds depth, shine, and balance while allowing the chicken and smoke to remain the focus.
• Soy sauce. Soy sauce reinforces savory notes and ties the glaze together, adding salt and umami that complement both the rubs and the live-fire flavor.
• Rice vinegar. Rice vinegar is essential for balance. It cuts through sweetness and rendered fat, keeping the wings bright and preventing them from eating heavy.
• Brown sugar. A small amount of brown sugar rounds out the glaze and helps it caramelize quickly during the final moments over direct heat.

Optional additions include sesame oil or sesame seeds for extra aroma, but the base glaze stands strong on its own.

The Smoker Setup

Here’s what we used to cook these wings to perfection:

• Gateway Drum Smoker. Gateway Drum Smokers are ideal for wing cooks thanks to radiant heat, efficient airflow, and consistent performance at higher temperatures. They reward cooks who pay attention and punish those who overmanage the fire.
• Royal Oak Hardwood Lump Charcoal. Royal Oak Hardwood Lump Charcoal provides a clean burn, strong radiant heat, and quick recovery — exactly what’s needed to render chicken skin properly without drying out the meat.

Fire up your drum smoker and let it stabilize around 300–325°F, what Brad calls a “strong 300.” Don’t chase exact numbers. Watch the smoke, listen to the fire, and let the cooker work naturally.

The Process for Making Championship Asian Drum-Smoked Chicken Wings

1. Prep and season the wings

Remove the wings from the packaging and pat them dry if needed. No binder is required — the natural moisture of the wings is enough to hold the rub.

Season lightly with Heath Riles BBQ Garlic Jalapeño Rub, followed by a light coat of Heath Riles BBQ Competition BBQ Rub for color. Drum smokers run hotter than offsets, so lighter seasoning prevents burning and keeps the skin clean.

If desired, a light dusting of cornstarch can be added for extra crispiness, but it’s optional when fire management is dialed in.

2. Get the wings on the smoker

Place the wings directly on the rack over the fire. Close the lid and let them cook undisturbed for 20–25 minutes to allow the rub to set and fat to begin rendering.

3. Roll, flip, and manage the fire

After the initial cook, begin flipping and rotating the wings regularly. You’ll notice the skin start to bubble and pop — this is the telltale sign that rendering is happening correctly.

Total cook time usually lands around 45–60 minutes, but time is secondary. These wings are done when they’re hot — often 200°F or higher. At lower temperatures, wings remain chewy. At higher temps, the joints break down and the skin turns bite-through crisp.

4. Build the glaze

While the wings cook, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and brown sugar until smooth. The glaze should be thin and brushable, not thick or sticky.

Taste and adjust as needed, keeping balance front and center.

5. Glaze late and fast

Once the wings reach roughly 195–200°F, begin brushing lightly with the glaze.

Brush one side, allow 30–45 seconds to caramelize, flip, and repeat. Work quickly. Sugar burns fast on a drum smoker, so restraint is key. Briefly closing the lid can help calm flare-ups.

After the final glaze sets, pull the wings immediately.

The Results

These Championship Asian Drum-Smoked Chicken Wings come off the smoker with blistered, crackly skin and juicy dark meat that pulls clean from the bone. The glaze sets beautifully, delivering heat on the back end with balanced sweetness and acidity.

They’re crispy without being dry, sticky without being heavy, and bold without overpowering the chicken itself.

This is exactly how drum-smoked wings are meant to eat.

Serving Suggestions

These wings are bold, smoky, and layered with heat and sweetness from the gochujang maple glaze. Pairing them with the right cooling, creamy sides takes the entire plate to another level. Here are a few of my favorite ways to serve them:

• Homemade Chunky Blue Cheese Dressing. Serve this dressing ice-cold alongside a hot plate of drum-smoked wings. The rich blue cheese crumbles and tangy bite cut through the heat of the glaze perfectly, creating that classic contrast wing lovers crave. This pairing shines when the wings have a little extra char and caramelization from the drum smoker.
• Homemade Ranch Dressing. If ranch is more your style, this homemade version delivers big flavor without overpowering the wings. The creamy, herby profile cools the palate while still letting the smoke, spice, and sweetness of the wings shine. It’s especially good for guests who prefer a milder heat balance.

Storing Leftovers

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat gently on a drum smoker or in a hot oven to help re-crisp the skin.

Final Thoughts

This Championship Asian Drum-Smoked Wing recipe showcases why Brad Leighninger is considered one of the best cooks in barbecue. His approach focuses on fundamentals — meat selection, fire management, color development, and feel — rather than rigid timelines or trendy techniques.

Master these principles, and you can turn out wings that eat like a winning turn-in right in your own backyard.

Equipment and Tools

Gateway Drum Smoker, Royal Oak Hardwood Lump Charcoal, Heat-Resistant Gloves, Basting Brush, Thermapen ONE, Sheet Pan with Rack, Whisk