SMOKED CHICKEN WINGS

side dishchickenappetizer2+ hourssmoker
Written By Chris Whonsetler

You don’t need a sporting event to eat wings. We’re ditching the fryer on this one and throwing them on the smoker for an extra flavor boost. I love Bachan’s Japanese BBQ sauce (not a sponsor, I just love it!) on many things, but this smoked wing combo has been my favorite! I HIGHLY recommend grabbing your wings from a local butcher vs big box shop. Flavor will be way superior and you will be supporting a local business! The chamber vac sealer is not required, but helpful boosting flavor in a shorter amount of time. Lets go!

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Running short on time and need that marinade to penetrate faster? Or need pickled onions in a hurry? You need a chamber vac. We love ours because we are bad at planning, but also vac seals soups & other liquids in a flash saving your freezer space by allowing you to freeze flat & stack. 100% worth the investment.

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Total prep & cook time ~ 2+ hours

Equipment:

Ingredients:

  • 2 pounds chicken wings (from your local butcher!)

  • Sesame seeds to taste

  • 1 Green Onion

  • Marinade

    • 2 cloves garlic, minced

    • 1 green onion, sliced

    • 1 tbs ginger, fresh grated

    • 1 cup teriyaki sauce (or Bachan’s!)

  • Dipping Sauce

    • 1 clove garlic, minced

    • 3 tbs peanut butter

    • 1 tbs red pepper flake (less if you need)

    • 1/2 cup teriyaki sauce or Bachan’s

    • 1/4 cup buttermilk (optional)

Directions:

  • Combine marinade ingredients and chicken wings into the chamber vac bag and seal up under pressure.

  • Let marinade for 30 min - overnight. The longer the better, the chamber vac helps get more flavor quicker, but in my experimenting time is still better.

  • Preheat smoker to 180º

  • Pull wings and place on wire rack(s), discard marinade.

  • Place wire rack(s) on smoker and cook for about an hour or until wings reach 125º

  • Pull wings and set smoker to 350º

  • While smoker is preheating, mix up the dipping sauce by melting peanut butter, Bachan’s sauce, garlic and red pepper flakes in a skillet on medium heat.

  • Simmer for 5 minutes or until thickened to your liking. (My sauce thickened a bit too much and I had some buttermilk on hand, so added that. It gave a nice tangy bump to the sauce and I really enjoyed how it came out!)

  • Once smoker hits temp replace wings and cook until internal temp is 165º and have a nice crispy crust.

  • Transfer to your serving dish, dust with the sesame seeds and chopped green onion (to taste).

  • Enjoy piping hot!

  • Share your meal with us using #OkayestCook

Hot Tips:

  • For an extra tingly zip add some Szechuan peppercorns! Start small, they pack a big punch

  • Air fryers and ovens work just as well if you are not a fan of smoke.

  • You can also use liquid smoke if you don’t have a smoker. No judgement.

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Yeti is by far our favorite cooler brand. Outside of keeping things cold we love to rest briskets & pulled pork in ours.

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Chris Whonsetler
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