This Traeger chicken wings recipe is a showstopper. Coated in a bold, savory-sweet miso and gochujang marinade, these wings develop deep flavor while grilling on a wood-pellet smoker. Crisp on the outside and juicy inside, they’re easy to make and a guaranteed hit with family and friends.
Traeger Grilled Asian Miso Chicken Wings
These Asian Miso Chicken Wings are marinated in a spicy-sweet blend featuring miso, gochujang, soy, pineapple juice, and a touch of sriracha. Marinating overnight allows the thick sauce to cling to the wings so every bite is packed with flavor. They’re finished on a Traeger or any wood-pellet grill at a moderate temperature for smoke and char, and you can finish with a quick flash fry if you want extra-crisp skin without overcooking the meat.
How long should I marinate the wings?
Longer marinating yields deeper flavor, so plan to marinate the wings overnight when possible. The marinade is thick and clings well, so even a few hours will impart great taste if you’re short on time. For best results, refrigerate them 8–12 hours.
Check out other Traeger recipes for more grilling inspiration.
What ingredients are in the Asian miso marinade?
This marinade combines familiar pantry ingredients with two distinctive Asian flavors: gochujang and miso. Gochujang is a Korean fermented chili paste that brings a complex spicy-sweet heat. Miso, a traditional Japanese seasoning made from fermented soybeans (and sometimes rice or barley), adds deep umami and savory richness. Together with soy sauce, pineapple juice, sriracha, oil, and a little water, they create a balanced, sticky coating that caramelizes beautifully on the grill.
What can I substitute for gochujang?
Gochujang has a unique flavor and texture that’s difficult to replicate exactly. If you can’t find it locally, look for it online or at international grocery stores. A mix of chili paste, a touch of miso, and a little honey can approximate the sweet-spicy balance, but using real gochujang will deliver the most authentic result.
How to grill Asian chicken wings
After marinating, place the wings on the grill and cook at 375°F (190°C). Plan for roughly 35–45 minutes, turning occasionally, until the skin is nicely darkened and the internal temperature reaches 165°F (74°C). The darkened exterior signals caramelization, not burning; it’s a sign the sugars in the marinade have developed great flavor. For an extra-crisp finish without drying the meat, you can flash-fry the wings in 375°F oil for a minute or two per side.
What pellets work best?
Any wood-pellet flavor will work, but hickory and cherry are particularly nice with these Asian flavors—hickory for a bolder smoke and cherry for a fruitier, slightly sweet note. Use what you enjoy or have on hand.
Where to serve these wings
These Traeger chicken wings are ideal for summer barbecues, game days, and casual gatherings. Pineapple juice in the marinade adds a bright acidity and a hint of sweetness that balances the heat and umami, bringing the flavors together in a pleasing way. Because the marinade clings well, you won’t lose flavor to drips—each wing keeps a glossy, flavorful coating.
Pair them with simple sides like grilled vegetable pasta salad or light greens to balance the richness. For dessert, a fresh fruit-based treat makes a perfect, refreshing finish.
A grilled vegetable pasta salad stretches well for a crowd and adds servings of vegetables to the meal, making it an excellent complement to these bold wings.
Hungry for more wing recipes?
- Traeger Smoked and Fried Chicken Wings
- Traeger Grilled Chicken Wings
- Barbecue Chicken Wings
- Spicy Grilled Chicken Wings
Traeger Asian Miso Chicken Wings
Big, bold wings grilled over wood smoke and finished with a spicy-miso glaze. These are savory, slightly sweet, and perfect for anyone who loves a little heat.
Ingredients
- 2 pounds chicken wings
- ¾ cup soy sauce
- ½ cup pineapple juice
- 1 tablespoon sriracha
- ⅛ cup miso paste
- ⅛ cup gochujang
- ½ cup water
- ½ cup oil
- Togarashi (to taste, for finishing)
Instructions
- Combine all marinade ingredients in a large bowl or resealable bag and whisk or stir until smooth. Add the wings and toss to coat thoroughly. Refrigerate for 8–12 hours.
- Preheat your Traeger or pellet grill to 375°F following the manufacturer’s instructions.
- Arrange wings directly on the grill grates and close the lid. Grill for 35–45 minutes, turning occasionally, until the skin darkens and the internal temperature reaches 165°F.
- Remove wings from the grill, sprinkle with togarashi if desired, and serve hot.
- Optional: For extra-crispy skin, flash-fry the grilled wings in 375°F oil for 1–2 minutes per side before serving.
Notes
The wings pictured received a brief flash fry after grilling for extra crispness. They’re excellent either way, but the quick fry adds a satisfying crunch.
Recommended Products
Suggested equipment and ingredients to try:
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Blackstone Pellet Smoker -
Gochujang (Korean hot pepper paste)
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Miso soybean paste
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 703
Total Fat: 56g
Saturated Fat: 14g
Trans Fat: 1g
Unsaturated Fat: 37g
Cholesterol: 124mg
Sodium: 1156mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 6g
Protein: 27g
Nutrition estimates are approximate. Consult a trusted resource for precise dietary needs.
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