Smoked Wings with Kicky Asian Barbecue Sauce

In a 6-quart pot, combine the water, 1/4 cup kosher salt, 1/4 cup brown sugar, maple syrup, and molasses. Stir to dissolve the sugar. Add ice cubes.

Cut off and discard tips of chicken wings. Cut wings at joints to form 36 pieces. Add wings to brine in pot. Refrigerate, covered, overnight.

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.

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.

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.

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.

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 patter to serve.