One of the best all-purpose foods is the chicken wing. When I say all purpose they really are all purpose for a couple of reasons. They can be used for different meals or snacks from finger food at a party or tailgate, an appetizer or even as part of a meal. There are also about a bazillion different flavors for wing, from classic Buffalo to garlic, asian inspired to bourbon bbq or anything else you can imagine. Also many different ways to cook the wings classic fried, both breaded and non breaded, baked, grilled and of course smoked.
I cannot honestly choose a favorite. Years ago there was a local bar/restaurant called KokoMos that boasted 75 different flavors of wings and I used to work my way through all the flavors so it would be 75 trips before I repeated a flavor unless I did multiple wings in one trip.
Over the years I have played with different recipes of my own and one of my favorites and easiest is a Teriyaki wing. I start off my marinating the wings in orange juice over night in the refrigerator. If you wanted to do more of a Hawaiian wing use pineapple juice instead of orange juice.
After the wings have marinated in the juice overnight or even a minimum of 4 hours take them out and season with salt, pepper and paprika. Prep your smoking vessel to 225. Once up to temp place the wings in the smoker for roughly an hour and a half but remember use a thermometer and check the internal temp of the wings to 160.While the wings are smoking it is time to prep the sauce. As with most wing sauces this one starts with melted butter, then add teriyaki sauce, onion salt and pepper and whisk until combined.Once the wings are done and up to 160. Take the wings and toss them in the sauce until well coated.
Next in oil heated to 350 flash fry the sauced wings. This step crisps the skin and also caramelizes the sauce.
A great garnish for these are toasted sesame seeds and extra sauce for dipping.
- 2 dozen wings
- 1/2 cup butter melted
- 1/2 cup teriyaki sauce
- Onion salt
- 1 1/2 cup of orange juice
- Place wings in a zip top bag add orange juice to cover the wings
- Press out as much air from the bag as you can and seal it
- Place the bags in a bowl and store in the fridge over night (minimum of 4 hours)
- Fire up your smoking vessel to 225
- Once up to temp place wings in smoker for about 1 1/2 hours (internal temp of the wings needs to reach 160)
- While wings are smoking melt 1/2 cup of butter in a medium sauce pot
- Add 1/2 teriyaki sauce, onion salt, pepper and paprika to taste
- Whisk until combined
- Place cooked wings in a large bowl add half the sauce and toss until coated (you may need to do in batches if so add less sauce when tossing)
- Heat oil for frying to 350
- in batches flash fry sauced wings just enough to crisp the skin and caramelize the sauce
- Top with toasted sesame seeds
- add a small side of reserved sauce for dipping