Elevate your wing game with our irresistible smoked Asian wings recipe. Bring the flavors of Asia to your backyard barbecue!
Course
Main Course
Prep Time20minutes
Cook Time3hours
Marinating2hours
Servings4
Ingredients
For the Wings:
3poundsabout 1.4 kg of chicken wings, tips removed and separated into flats and drumettes
2tablespoonsof vegetable oil
Salt and pepper to taste
For the Marinade:
1/4cupof soy sauce
2tablespoonsof rice vinegar
1tablespoonof minced garlic
1tablespoonof minced ginger
1teaspoonof sesame oil
For the Asian Sauce:
1/2cupof soy sauce
1/4cupof hoisin sauce
1/4cupof honey
2tablespoonsof brown sugar
1tablespoonof minced garlic
1tablespoonof minced ginger
1teaspoonof sriracha sauceadjust to your preferred level of spiciness
Instructions
Prep the Wings
In a large mixing bowl, combine the chicken wings, vegetable oil, salt, and pepper. Toss the wings to coat them evenly with the seasoning.
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
Prepare your smoker for indirect cooking. Aim for a smoking temperature of around 225-250°F (or approximately 107-121°C).
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
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.
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
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
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
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!