BBQ Sauce Recipes

How to Make Smoked Chicken Wings With Kicky Asian Barbecue Sauce

⅓ cup packed brown sugar
2 tablespoons kosher salt
1 tablespoon smoked paprika
1 tablespoon paprika
2 teaspoons garlic powder
½ teaspoon Chinese five-spice powder
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ cup honey
¼ cup packed brown sugar
3 tablespoons Asian chili paste (sambal oelek)
3 tablespoons orange juice
3 tablespoons pure maple syrup
3 tablespoons soy sauce
2 tablespoons Sriracha sauce
½ teaspoon garlic powder
½ teaspoon Chinese five-spice powder
2 tablespoons sweet rice wine (mirin)
1 tablespoon cornstarch

Step 1
In a small bowl, combine the 1/3 cup brown sugar, 2 tablespoons kosher salt, smoked paprika, paprika, 2 teaspoons garlic powder, 1/2 teaspoon five-spice powder, black pepper, and cayenne pepper.

Step 2
In a smoker, arrange preheated coals, 4 wood chunks and water pan according to manufacturer’s directions. Pour water into pan. Temperature inside smoker should be around 235°. Add coals and water as needed to maintain temperature and moisture. Add additional wood chunks as needed.

Step 3
Remove wing sections from brine and pat dry with paper towels. Season with spice mixture. Smoke wing sections for 2 hours, turning once halfway through.

Step 4
Meanwhile, prepare sauce: In a medium saucepan combine the honey, 1/4 cup brown sugar, Asian chile paste, orange juice, maple syrup, Sririacha, soy sauce, 1/2 teaspoon garlic powder and 1/2 teaspoon five-spice powder. Bring to a simmer. In a small bowl whisk together the mirin and cornstarch. Add to sauce mixture, whisking to combine. Simmer 1 minute more or until thickened.

Step 5
Remove wings from smoker and place in very large bowl. Pour half the sauce mixture over the wings; toss to combine. Reserve remaining sauce for another use. Return wings to the smoker. Smoke 10 minutes more, turning once halfway through. Place wings on a large platter to serve.
Open a cold beverage and enjoy!!

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