Smoked Chicken Wings with Thai Chili Sauce
Crispy, sweet, and savory, these amazing smoked wings are full of flavor.
Servings 4 people
- 24 chicken wings (also called party wings) mix of drums and wings
- 1/4 cup extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarse ground black pepper
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)
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.