Smoked Chicken Wings with Thai Chili Sauce
Crispy, sweet, and savory, these amazing smoked wings are full of flavor.
Prep Time3 hours hrs
Cook Time1 hour hr 30 minutes mins
Total Time4 hours hrs 30 minutes mins
Course: Appetizer
Cuisine: American, Asian, barbecue, Thai
Keyword: crispy skin smoked wings, smoked chicken wings, smoked wings, thai chili
Servings: 4 people
Cost: $15.00
For the Thai Chili Sauce
- 2/3 cup Thai Chili Sauce
- 3 tablespoons low sodium soy sauce
- 2 tablespoons fresh squeezed lime juice
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon red chili flakes (optional)
Smoked Wings
Dehydrate Wings: Place a cookie drying rack into a large sheet tray. Pat dry the 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.
Season Wings: After the wings have dehydrated, remove them from the refrigerator and coat them lightly with olive oil, kosher salt, and coarse black pepper.
Prep Smoker: Preheat the smoker to 225 degrees Fahrenheit using fruit wood like apple or cherry.
Smoke Wings: Place the wings on the smoker for one hour. The internal temperature of the wings will hover around 150 degrees. Then, 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.
Toss and Serve: Remove wings from the smoker and then toss them immediately with the sauce and serve with your favorite sides.
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