Smoked Asian Wings

Today, I’m going to take you on a culinary adventure that’s sure to tickle your taste buds and leave you craving for more – smoked Asian wings! Now, picture this: succulent, smoky wings drenched in a sticky, finger-licking-good Asian-inspired sauce. Trust me; you won’t be able to resist the temptation. So, grab your apron and let’s dive right into this flavor-packed journey!

How to Make Smoked Asian Wings

I’ve always been a fan of finger foods, and these smoked Asian wings are a hit at every party I host. Here’s a quick rundown of how to whip up this mouthwatering dish:

1. Prep the Wings: Start by getting your hands on some quality chicken wings. Give them a good rinse and pat them dry with a paper towel. Season generously with salt and pepper.
2. Fire Up the Smoker: While the wings are getting all cozy with the seasonings, fire up your smoker to a temperature of around 225-250°F (or approximately 107-121°C). I prefer using hickory or applewood for that delightful smoky flavor.
3. Smoking Time: Once the smoker is ready, place your seasoned wings on the grill grates. Let them smoke away for about 2-3 hours. The slow cooking process is what makes these wings incredibly tender.
4. Saucy Business: While the wings are getting all smoky, let’s whip up that irresistible Asian-inspired sauce. In a saucepan, mix together soy sauce, hoisin sauce, honey, minced garlic, ginger, and a touch of sriracha for that spicy kick. Simmer the sauce until it thickens up nicely.
5. Double Trouble: After the wings have smoked for a couple of hours, baste them generously with that mouthwatering sauce. Let them smoke for an additional 30 minutes to an hour, depending on your preferred level of crispiness.
6. The Final Touch: Once your wings are cooked to perfection, remove them from the smoker and give them one last drizzle of that delicious sauce. Sprinkle some sesame seeds and chopped green onions on top for that extra pop of flavor.
7. Serve ‘Em Up: Transfer those beautifully smoked Asian wings to a platter, and watch them disappear faster than you can say “yum.” Serve with a side of steamed jasmine rice and some refreshing cucumber salad to balance out the flavors.

Additional Tips

• For an extra layer of smokiness, you can marinate your wings in a mixture of soy sauce, garlic, and ginger for a few hours before smoking.
• If you want to kick up the heat, add more sriracha or even some crushed red pepper flakes to your sauce.
• Don’t rush the smoking process; low and slow is the way to go for tender, juicy wings.
• Feel free to customize the sauce to your taste. If you like it sweeter, add more honey; if you want it spicier, crank up the sriracha.

What to Serve

Now, when it comes to serving these smoked Asian wings, you’ve got options galore! I love pairing them with some classic jasmine rice to soak up all that delicious sauce. Throw in a cucumber salad for a refreshing crunch, and you’ve got yourself a full-fledged feast.

What to Do with Leftovers

But what if you find yourself with leftovers? First of all, kudos to you for showing restraint! Now, let’s talk about how to make the most of those tasty tidbits:

1. Wing Tacos: Shred the leftover chicken and tuck it into some soft tortillas with a drizzle of the remaining sauce. Top it off with shredded cabbage and a dollop of sour cream for some killer Asian-inspired tacos.
2. Wing Fried Rice: Dice up those wings and stir-fry them with some leftover jasmine rice, veggies, and a splash of soy sauce. You’ll have a delicious wing-infused fried rice in no time.
3. Wing Noodle Bowl: Cook up some noodles and toss them with the leftover chicken and sauce. Throw in some stir-fried veggies and a sprinkle of sesame seeds for a delightful noodle bowl.

Overall, making smoked Asian wings is a breeze, and the flavors are out of this world. Give it a try, and I guarantee you’ll become the wing master of your neighborhood. So, fire up that smoker, whip up that sauce, and get ready to indulge in some seriously addictive eats. Until next time, happy smoking, and thanks for reading, my food-loving friends! Remember, when it comes to food, it’s all about the flavor explosion!

In closing, if you’ve got any wing-related tips or if you’ve tried this recipe yourself, drop a comment below and let’s get the conversation sizzling! And as always, keep smokin’ and enjoy every bite! Cheers, and happy munching!

Print

Smoked Asian Wings

Elevate your wing game with our irresistible smoked Asian wings recipe. Bring the flavors of Asia to your backyard barbecue!

Course Main Course

Prep Time 20 minutes

Cook Time 3 hours

Marinating 2 hours

Servings 4

Ingredients

For the Wings:

• 3 pounds about 1.4 kg of chicken wings, tips removed and separated into flats and drumettes
• 2 tablespoons of vegetable oil
• Salt and pepper to taste

For the Marinade:

• 1/4 cup of soy sauce
• 2 tablespoons of rice vinegar
• 1 tablespoon of minced garlic
• 1 tablespoon of minced ginger
• 1 teaspoon of sesame oil

For the Asian Sauce:

• 1/2 cup of soy sauce
• 1/4 cup of hoisin sauce
• 1/4 cup of honey
• 2 tablespoons of brown sugar
• 1 tablespoon of minced garlic
• 1 tablespoon of minced ginger
• 1 teaspoon of sriracha sauce adjust to your preferred level of spiciness

Instructions

Prep the Wings

1. In a large mixing bowl, combine the chicken wings, vegetable oil, salt, and pepper. Toss the wings to coat them evenly with the seasoning.
2. In another bowl, whisk together the marinade ingredients: soy sauce, rice vinegar, minced garlic, minced ginger, and sesame oil. Pour this marinade over the chicken wings, ensuring they are well-coated. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.

Fire Up the Smoker

1. Prepare your smoker for indirect cooking. Aim for a smoking temperature of around 225-250°F (or approximately 107-121°C).
2. Add your choice of smoking wood chips or chunks (hickory or applewood work great) to the smoker's firebox or tray. The smoke will infuse the wings with that delicious smoky flavor.

Smoking Time

1. Once the smoker is at the desired temperature, remove the wings from the marinade and place them directly on the grill grates. Ensure they are evenly spaced to allow for proper airflow and smoke circulation.
2. Close the smoker lid and maintain the temperature. Smoke the wings for about 2-3 hours, turning them occasionally for even cooking. You'll know they're ready when they reach an internal temperature of 165°F (74°C).

Saucy Business

1. While the wings are smoking away, it's time to whip up that irresistible Asian-inspired sauce. In a saucepan, combine the soy sauce, hoisin sauce, honey, brown sugar, minced garlic, minced ginger, and sriracha sauce. Simmer the sauce over low heat until it thickens up nicely, stirring occasionally. This should take about 10-15 minutes.

Double Trouble

1. After the wings have smoked for a couple of hours, it's time for the first saucing. Brush the wings generously with the sauce you've just prepared, making sure they are well-coated. Let them continue to smoke for an additional 30 minutes to an hour, depending on how crispy you want them.

The Final Touch

1. Once your wings are cooked to perfection and have that beautiful smoky hue, remove them from the smoker. Give them one last generous drizzle of that irresistible Asian sauce. Don't forget to sprinkle sesame seeds and chopped green onions on top for that extra flavor pop!