Twin Cities-based barbecue competitor David Fries says the spicy sauce on his smoked chicken wings is also a great match for pork chops, pork tenderloin or any grilled chicken.

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Ingredients

Brine:

Rub:

Sauce:

Directions

  • 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.

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  • 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.

Tips

Remaining sauce could be used on pork, shrimp, or chicken.

Nutrition Facts

184 calories; 9 g total fat; 78 mg cholesterol; 641 mg sodium. 13 g carbohydrates; 13 g protein;

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