Teriyaki Smoked Chicken Wings

September 17, 2021
Created by Chef Jake Driffill
2 hours 45 minutes
Serves 6-8
  • 6 lb chicken wings
  • 2 Tbsp avocado oil
  • 1 Tbsp chile powder
  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • Sauce
  • 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.