Sticky Asian Wings are all the rage right now, So I wasn’t surprised when country music artist Alyssa Marie Coon brought them up during our interview. However, I think versions of these Asian-inspired wings don’t differ much from restaurant to restaurant. I decided to do my own spin by smoking them. Let me tell you, the flavor combinations of sweet, spicy, and hickory smoke raised these wings to a whole new level. I think these wings will be a family favorite. Try our recipe for Sticky Asian Wings today!
While you are smoking, you will have plenty of time to check out our full interview with Alyssa by clicking here.
Sticky Asian Wings
- pellet smoker traditional smoker or grill will work as well
- large bowl
- hickory pellets
- 2 tbsp our rub
- 1 tbsp sesame oil
- 1 tbsp fresh ginger grated
- 2 cloves garlic chopped
- 1 cup ketchup
- 1/4 cup orange juice
- 2 tbsps oster sauce
- 1 tsp orange zest
- 1 cup teriyaki sauce
- 1/4 cup rice wine vinegar
- 4 tbsp brown sugar
- 1/4 cup Thai Chili Sauce
- 3 lbs fresh chicken wings
- 2 tbsp sesame seeds
- 1/4 cup chopped fresh basil
- Preheat smoker to 250 degrees
- Using a sharp knife, remove the wing tips cutting through the first joint on the chicken wings. Discard the wing tips.
- Divide the chicken wings at the next joint and reserve in a bowl.
- Add the dry rub to the wings and toss until spices are distributed over the wings.
- In a medium saucepan over medium heat, add the sesame oil, garlic, and ginger. Cook until fragrnt. This should only take a few minutes.
- Add all the remaining ingredients.
- When the sauce comes up to a strong simmer, reduced the heat and cook until thickened. Then remove from heat.
- Once your grill is up to temp, toss in the wings and smoke them for 2 hours
- Remove the wings from the grill and toss in the sauce, then reserve. Bring the smoker's temperature to 400 degrees. Place the sauce-covered wings back on the grill. There should be enough sauce left in the bowl to recoat.
- Cook for 5 minutes on each side or until the internal temperature of the wings reaches 165 degrees. The wings should have good caramelization.
- Return the wings to the bowl and toss in the remaining sauce.
- Place wings on a platter and garnish with the sesame seeds and basil.