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    You are here: Home » Food » Recipes

    Smoked Wings with Thai Chili Sauce

    January 24, 2020 By Mary 2 Comments

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    Thai Chili Chicken Wings Pin
    Thai Chili Chicken Wings Pin
    Thai Chili Chicken Wings Pin
    Thai Chili Chicken Wings Pin

    Inspired by Buffalo Wild Wings Asian Zing sauce, these Smoked Chicken Wings are crispy, smokey, and finished in a Thai Sweet Chili and soy sauce.

    Want to see more delicious smoked wing recipes? Check out out ultimate crispy skin smoked wing recipe here!

    Smoked Wings with a Thai Chili Sauce

    While we love our Buffalo Style Chicken Wings, we do like to change up our flavor profile with wings from time to time. This recipe is inspired by two memorable wing joints (Pok Pok in Portland (now closed), known for their Vietnamese sauce wings, and Buffalo Wild Wings, where Sean once had an addiction to their Asian Zing flavored wings). We take the best of all worlds; smoked crispy wings, with a sweet and savory finishing sauce.

    Jump to:
    • Thai Chili Sauce
    • Smoked Wings
    • How to Get Crispy Smoked Wings
    • What Wood to Use for Smoked Chicken Wings
    • How Long to Smoke Wings
    • Related Recipes
    • Smoked Chicken Wing Recipe With Thai Chili Sauce
    • Smoked Chicken Wings with Thai Chili Sauce

    First we like to smoke them for the flavor, get them crispy for crunch, and then finish with a flavorful sweet and mildly spicy sauce. In this case we’re using a sauce base of Thai Sweet Chili sauce brightened with a few other ingredients.

    Thai Chili Sauce

    We took all that we love about the BWW sauce and made it our own with the key ingredient, being Thai Sweet Chili. This sweet sauce needs to be balanced with some savory, so we add soy. Finally we fine tune the flavor using lime for acidity and freshly shaved ginger to add a little spice note. Feel free to add a pinch of red pepper flakes for a bit more spice if that’s your thing!

    Thai Chili Sauce for wings, inspired by Asian Zing Sauce

    Simply combine all the ingredients in a bowl, stir and then when the wings are done, toss the wings with the sauce. That’s it, four ingredients.

    Soooo goood. And that easy.

    Smoked Wings

    The issue when smoking chicken at a low temperature is always rendering out the fat in the skin enough to get it crispy. We found that one key technique is incredibly helpful when trying to achieve crispy smoked wings. And that is to dehydrate them in the fridge.

    How to Get Crispy Smoked Wings

    • Pat the wings dry with a paper towel.
    • Place a cookie drying rack in a large sheet pan. Put the wings on the drying rack.
    • Insert the rack of wings into a refrigerator for up to four hours so the airflow in the fridge can dehydrate the wings.
    • The moisture being pulled out of the skin is what will help them render.
    • When cooking the wings, start with a low heat smoke, and then increase the temperature so the wings can finish over high heat.

    Chef’s Note on Temperature – We strongly recommend using an instant read thermometer like a Thermoworks Thermapen MK4 when monitoring the internal temperature of the wings.

    What Wood to Use for Smoked Chicken Wings

    Fruit wood like apple or cherry is great for wings adding a sweet flavor. If you like more pronounced wood, go for oak or hickory.

    How to smoke chicken wings

    How Long to Smoke Wings

    • Smoke chicken wings at 225 degrees Fahrenheit for an hour and then increase the heat to 375 degrees F (or higher). This gets smoke flavor into the wings.
    • Finish the wings over the high heat for 30 additional minutes to help the skin texture get crispy. 90 minutes total.
    • Toss in the sauce and serve.
    Smoked Chicken Wings with a Thai Chili Sauce

    Related Recipes

    • Chinese 5 Spice Inspired Ribs
    • No Added Sugar Pork Ribs
    • Honey Dijon Smoked Ribs
    • Pulled Pork Lettuce Wraps with Soy Dipping Sauce
    • The Ultimate Smoked Chicken Wings with Crispy Skin

    Smoked Chicken Wing Recipe With Thai Chili Sauce

    Smoked Wings with Thai Chili Sauce

    Smoked Chicken Wings with Thai Chili Sauce

    Crispy, sweet, and savory, these amazing smoked wings are full of flavor.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 3 hours
    Cook Time: 1 hour 30 minutes
    Total Time: 4 hours 30 minutes
    Servings: 4 people
    Calories: 817kcal
    Author: Mary Cressler | Vindulge
    Cost: $15.00

    Ingredients

    • 24 chicken wings (also called party wings) mix of drums and wings
    • ¼ cup extra virgin olive oil
    • 1 tablespoon kosher salt
    • 1 tablespoon coarse ground black pepper

    For the Thai Chili Sauce

    • ⅔ cup Thai Chili Sauce
    • 3 tablespoons low sodium soy sauce
    • 2 tablespoons fresh squeezed lime juice
    • ½ teaspoon grated fresh ginger
    • ½ teaspoon red chili flakes (optional)
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    Instructions

    Smoked Wings

    • Place a cookie drying rack into a large sheet tray. Pat dry wings with a paper towel and lay out the wings on the drying rack.
    • Place the wings into a refrigerator, uncovered for 3 hours – 4 hours.
    • After the wings have dehydrated, remove from refrigerator and coat lightly with olive oil, kosher salt and coarse black pepper.
    • Preheat the smoker to 225 degrees Fahrenheit using fruit wood like apple or cherry. Place the wings on the smoker for one hour. The internal temperature of the wings will hover around 150 degrees.
    • Increase the heat of the smoker after the hour to 375 – 400+ degrees F and continue cooking for 30 minutes. After 30 minutes the internal temperature of the wings should hover near 170 degrees F and should feel crispy to the touch.
    • Remove from smoker and then toss the wings immediately with the sauce and serve with your favorite sides.

    Thai Sweet Chili Sauce

    • Combine all ingredients in a medium size bowl and set aside for when wings are done. If you want more of a spicy kick, add a pinch (½ teaspoon) of red chili flakes.
    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 817kcal | Carbohydrates: 11g | Protein: 55g | Fat: 60g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 2964mg | Potassium: 660mg | Fiber: 3g | Sugar: 5g | Vitamin A: 741IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 4mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!

    « The Ultimate Smoked Chicken Wings (with crispy skin!)
    Amazing Recipes for Pulled Pork Leftovers »

    Reader Interactions

    Comments

    1. Peter says

      February 02, 2020 at 3:29 pm

      After dehydration of wings you do mean remove them from the fridge, not the smoker, right? Love lots of your recipe ideas! Use many of them for inspiration! Thanks!!

      Reply
      • Sean Martin says

        February 02, 2020 at 3:35 pm

        Yes, absolutely. After dehydrating in the fridge correct.

        Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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