Get ready to transform your ordinary chicken wings into a mind-blowing culinary experience that will have your guests begging for your secret recipe! These Thai Chili Smoked Wings aren't just another appetizer - they're a flavor explosion that perfectly balances smoky, sweet, and spicy notes that will transport your taste buds straight to Southeast Asian street food paradise. Whether you're a grilling enthusiast or a weekend BBQ warrior, this recipe promises to elevate your cooking skills and impress even the most discerning food critics.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 lbs chicken wings
- 1/4 cup Thai chili sauce
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp ginger powder
- Salt and pepper to taste
Instructions
- Begin by preparing the chicken wings. Rinse them under cold water and pat them dry with paper towels. This will help the skin crisp up during cooking.
- In a large mixing bowl, combine the Thai chili sauce, soy sauce, honey, garlic powder, ginger powder, salt, and pepper. Whisk the ingredients together until well blended.
- Add the chicken wings to the bowl and toss them in the marinade until they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- While the wings are marinating, prepare your smoker or grill. If using a smoker, preheat it to 225°F (107°C) using your choice of wood chips, such as hickory or applewood, for a nice smoky flavor. If using a grill, set it up for indirect grilling.
- Once the wings have marinated, remove them from the refrigerator. Let them sit at room temperature for about 10 minutes while your smoker or grill reaches the desired temperature.
- Place the wings on the smoker or grill grates, making sure they are not overcrowded. Close the lid and smoke the wings for about 1 hour, turning them occasionally to ensure even cooking.
- After 1 hour, increase the temperature of the smoker or grill to 375°F (190°C) to help crisp up the skin. Continue to cook the wings for an additional 20-30 minutes, or until they reach an internal temperature of 165°F (74°C) and the skin is crispy.
- Once the wings are cooked, remove them from the smoker or grill and let them rest for about 5 minutes. This allows the juices to redistribute within the wings.
- Serve the smoked wings hot, drizzled with extra Thai chili sauce if desired. They can be enjoyed as an appetizer or a main dish, paired with your favorite dipping sauces or sides.
Tips
- Pat your wings completely dry before marinating to ensure maximum sauce adherence and crispy skin.
- Don't rush the marinating process - let the wings sit for at least 30 minutes to absorb maximum flavor.
- Choose wood chips like hickory or applewood for a rich, complementary smoky flavor.
- Use a meat thermometer to ensure wings reach the safe internal temperature of 165°F.
- Let wings rest for 5 minutes after cooking to retain juiciness and allow flavors to settle.
- For extra crispy skin, finish cooking at a higher temperature around 375°F.
- Experiment with additional garnishes like chopped cilantro or green onions for added freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 110mg
