Korean Candy Apple Wings

Korean Candy Apple Wings

My Korean Candy Apple Wings prove that wings don’t have to be deep-fried to be unforgettable. This recipe brings together the fiery kick of Korean gochujang with the tangy sweetness of apple glaze and the perfect kiss of hickory smoke. The result is a wing that’s sticky, spicy, smoky, and downright addictive.

I cooked these wings hot and fast on my Recteq Bullseye Pellet Grill with Royal Oak Hickory Infused Charcoal Pellets, giving them a crisp, charred exterior and juicy interior. Once they hit temperature, I brushed them with a simple two-ingredient Korean-inspired glaze that caramelized beautifully on the grill.

Korean Candy Apple Wings | Heath Riles BBQ

If you’re looking for a bold, crowd-pleasing recipe to fire up at your next game day or backyard cookout, these Korean Candy Apple Wings are a guaranteed hit. They’re sweet, spicy, and pack that signature Heath Riles BBQ flavor from start to finish.

The Ingredients

Here’s everything you’ll need to pull off these knockout wings:

  • Chicken wings. Fresh or thawed whole wings, patted dry. Drying helps the rub stick and gives that crisp grilled finish.
  • Avocado oil spray. A light mist keeps the seasoning in place and promotes golden color.
  • Heath Riles BBQ Hot BBQ Rub. Adds heat, smoke, and depth—your foundation layer of flavor.
  • Heath Riles BBQ Apple Rub. A unique blend with a hint of apple sweetness that balances the spice perfectly.
  • Gochujang. A Korean chili paste that’s spicy, savory, and slightly sweet—it’s the secret to that bold glaze.
  • Heath Riles BBQ Apple Habanero Glaze. Sweet and tangy with a kick, this ties the Korean flavors into our barbecue style.

Optional: If you want to tone down the spice, use less gochujang or add a splash of honey to the glaze.

The Smoker Setup

Here’s what I used to get that perfect char and smoky flavor:

You can cook these wings on any reliable pellet grill or smoker that can hold steady around 400°F.

The Process for Making Korean Candy Apple Wings

Want the step-by-step? Here’s how to make these sweet-and-spicy wings:

  1. Prep the wings. Pat your chicken wings dry with paper towels. If you have time, let them chill uncovered in the fridge for an hour to draw out extra moisture.
  2. Season generously. Lightly spray the wings with avocado oil, then coat with Heath Riles BBQ Hot BBQ Rub. Follow up with a layer of Heath Riles BBQ Apple Rub. Flip and repeat to season both sides evenly. Let the wings rest for about 5 minutes so the rub can sweat in.
  3. Mix the glaze. In a mixing bowl, combine 1½ tablespoons gochujang with ⅔ bottle of Heath Riles Apple Habanero Glaze. Stir until smooth. This creates a smoky-sweet glaze that clings perfectly to grilled wings.
  4. Fire up the grill. Set your Recteq Bullseye Pellet Grill to 400°F with Royal Oak Hickory Infused Charcoal Pellets. Place the wings directly on the grates, close the lid, and cook for 15–20 minutes. Flip occasionally to develop even color and char.
  5. Glaze the wings. After about 35 minutes, when the wings are crisp and browned, brush on your Korean candy apple glaze using a Silicone Brush. Flip and brush both sides. Close the lid and let them cook for another 5–10 minutes to set the glaze.
  6. Finish and serve. When the wings reach 180°F internal temperature, check with a Thermapen ONE, then pull them off the grill and let them rest a few minutes before digging in.

That’s it—you’ve just made Korean Candy Apple Wings that look and taste like they came from a pro kitchen.

The Results

These wings came off the grill glossy, caramelized, and bursting with flavor. The gochujang brings the heat upfront, followed by the fruity sweetness of the Apple Habanero Glaze. The rub combination adds depth and smokiness that ties everything together.

They’re sticky, a little charred, and unbelievably flavorful—exactly what you want from a grilled wing. The balance of sweet and spicy makes them crave-worthy from the first bite to the last.

Serving Suggestions for Korean Candy Apple Wings

You can serve these wings any number of ways, but here are a few of my favorites:

  • Game day snack. Pile them high on a platter and watch them disappear.
  • Party appetizer. Pair with celery and ranch if you must—but they’re flavorful enough to stand alone.
  • Korean twist. Serve alongside steamed rice and pickled cucumbers for an Asian-inspired plate.
  • Barbecue feast. Combine with ribs, pork belly, or brisket for a spicy-sweet sidekick.

Storing Leftovers

If you somehow have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them on the grill or in a 375°F oven for about 10 minutes to re-caramelize the glaze. Avoid microwaving to keep that crispy texture intact.

Final Thoughts

These Korean Candy Apple Wings are a perfect mix of barbecue tradition and global flavor. They’re easy to make, loaded with smoky heat, and guaranteed to impress any crowd. Whether you’re cooking for a tailgate, a weeknight dinner, or just to try something new off the pit, these wings deliver a knockout punch of flavor.

Give them a try—you’ll see why they’ve quickly become one of my favorite wing recipes.

Equipment and Tools

Recteq Bullseye Pellet Grill, Royal Oak Hickory Infused Charcoal Pellets, Mixing bowl, Silicone Brush, Thermapen ONE

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