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Blackstone

Smoked Sweet and Sticky Asian Chicken Wings

By Matt Hussey

Prep
10 min
Cook
1 hr 15 min
Serves
4
Difficulty
Hard

Ingredients

  • 3-5 lbs chicken wings
  • 1-2 tablespoons oil (or cooking spray)
  • 1 tablespoon Blackstone SPG
  • 1 cup low-sodium soy sauce
  • ¼ cup hoisin sauce
  • 2 tablespoons white vinegar
  • 1 tablespoon garlic paste
  • 1 teaspoon ginger paste
  • ½ cup honey
  • ½ stick butter
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • ¼ teaspoon MSG (optional)
  • ½ tablespoon sesame seeds
  • 2 green onions

Directions

  1. Preheat the smoker to 400 degrees.
  2. Place wings on a tray in a single layer and spray or spread oil around all wings, then dust with Blackstone SPG.
  3. Place them on the grill and cook for around 30 mins.
  4. While the wings are cooking, make the sauce.
  5. Combine all ingredients except the water and cornstarch into a pan and mix well. Once incorporated, mix the water and cornstarch and add to the sauce, stirring well until thickened. Set aside until the wings are done.
  6. After 30 mins, flip the wings and continue to cook for another 20-30 mins. Pull when they reach around 190 degrees.
  7. Toss the wings with the sauce well to coat all the wings.
  8. Place the wings back onto the smoker to let the sauce set for 5-10 mins.
  9. Remove from the smoker and plate them up.
  10. Garnish with green onions and sesame seeds. Enjoy!
Blackstone · https://recipe-studio-dev.myshopify.com/apps/recipes/recipes/smoked-sweet-and-sticky-asian-chicken-wings