- 6 lb chicken wings
- 2 Tbsp avocado oil
- 1 Tbsp chile powder
- 1 Tbsp salt
- 1 Tbsp garlic powder
- 1/4 cup soy sauce
- 1 cup water
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 5 Tbsp packed brown sugar
- 1-2 Tbsp honey
- 2 Tbsp cornstarch
- 1/4 cup water
Separate wings into drumettes and wings, if necessary. Pat wings dry with paper towels. In a bowl, coat wings with spices. Place in a container with avocado and rub to combine. Let marinate refrigerated for 1 hour.
Heat a smoker or grill to 225-250°. Place wings over indirect heat. Add wood to coals. Smoke for 2-2 1/2 hours, maintaining a constant smoke for 1 1/2 hours. The chicken should have an internal temperature of 160°.
Place directly over coals to crisp, about 5 minutes each side.
Remove from heat and let rest, about 10 minutes.
To make sauce, in a saucepan over medium-high heat, add soy sauce, water, ginger, garlic powder, brown sugar, and honey and stir.
In another bowl, add cornstarch and 1/4 cup water and stir until dissolved.
When sauce simmers, add cornstarch mixture, whisking until sauce thickens. Serve with wings.