Smoked (Or Grilled) Fried Chicken Wings with Honey Chili Glaze
• 4 lbs whole chicken wings
• 1 tsp salt
• ½ cup honey
• 1 Tbsp warm water
• 2 Tbsp soy sauce
• 2 Tbsp chili crisp or Sambal Oelek chili paste
• Fried garlic chips (optional) find them at your local Asian market
• Diced green onions (optional)
• Place chicken wings on a wire rack-lined baking sheet and pat dry. Salt generously on both sides and refrigerate 3-4 hours or overnight.
• When you are ready to cook, heat your smoker or grill to 275.
• Place wings on the smoker or grill so they aren’t touching. For smoking, flip the wings when they reach an internal temp of 120-130. This will help both sides get color. For grilling, use a two-zone cooking technique to rotate the wings and prevent charring. For both methods, cook the wings until they reach an internal temp of 160 degrees.
• Once the wings are fully cooked, take them off the grill and place them on a wire rack-lined baking sheet to cool.
• For frying, heat 1 qt. of oil to 375 degrees.
• Carefully lower wings into the heated oil by the wing tips or a spider and fry until they reach a temp of 170 degrees, usually 3-4 minutes.
• Carefully remove and drain the wings before setting on a wire rack-lined baking sheet to let excess oil drip off.
• Combine honey, water, soy sauce and chili crisp/paste in a mixing bowl and whisk thoroughly to combine.
• Using tongs, dip the wings in the sauce for a few seconds and put them back on the wire rack-lined baking sheet.
• Serve the wings with the optional fried garlic chips and diced green onions and enjoy!
Bryan Hull, @SecretPintBBQ