If you knew me in real life, you would know that I have a special place in my heart for chicken wings at, probably, any flavor or heat level you could come up with. Lend me your Jerk Seasoning, your Buffalo, Ghost Chili, Dry Rubbed, naked, breaded, smoked, baked, fried, grilled. I am your guy.
So why has it taken me literally years to post a chicken wing recipe? I dunno, but here’s one for you. It’s written for the Big Green Egg, but you should be able to re-create this on any smoker or grill that you can setup for indirect heat. In a pinch, a convection oven will even do.
- 2 lbs Chicken Wings (20-25 wings)
- 1/4 cup Peanut Oil
- 3 Tbsp Chopped Cilantro
- 3 Tbsp Soy Sauce
- 10 Garlic Cloves, Minced
- 2 Tbsp Ginger, Minced
- 1/4 tsp Red Pepper Flakes
- 1 cup Rice Wine Vinegar
- 3/4 cup Sugar
- 1/2 cup Water
- 2 Garlic Cloves, Minced
- 1/2 tsp Red Pepper Flakes
- Sriracha Sauce, to taste
- Green onions, Sliced
- Mix oil, cilantro, soy, ten garlic cloves, ginger and 1/4 tsp red pepper flakes in a large bowl
- Add wings to mixture. Stir to coat.
- Cover and refrigerate for at least 2 hours
- Setup the Egg for indirect heat.
- Preheat to 400F, with the cooking grid placed over the platesetter, feet up, and an aluminum pan underneath to catch any drippings.
- Wings will cook through in approximately 20 minutes. Turn once during cooking.
- While the wings are over the fire, combine vinegar, sugar, water, Sriracha, two garlic cloves and 1/2 tsp red pepper flakes in a medium sauce pan.
- Bring to a boil.
- Reduce heat and simmer.
- Glaze should thicken in 15-20 minutes.
- Place wings into a second, clean large mixing bowl.
- Pour the glaze over the wings.
- Toss wings in glaze to coat.
- Garnish with sliced green onions