Smoked Chicken Wings

By Just One Cookbook · 180 min

Ingredients

Instructions

1. Cut the chicken wings into flats and drumettes if they are not already separated. Place them on a tray and add 1½ cups sake to marinate for 10 minutes, or for 20 minutes turning the wings if you want to use less sake.
2. Drain the sake and place the wings on a wire rack, skin side up. Pat dry only if you wish; the smoker dries the skin well.
3. Season the skin side of all the wings with 1 teaspoon Diamond Crystal kosher salt. For the salt and pepper wings, sprinkle ¾ teaspoon freshly ground black pepper on half of the wings only. Flip the wings and repeat the seasoning.
4. Preheat the smoker to 450°F (232°C) with your favourite pellets.
5. Place the wings directly on the grates, close the lid and smoke for 20 to 25 minutes, depending on size.
6. Turn or flip the wings, then cook the other side for 20 to 25 minutes, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
7. For the spicy soy glaze, cut the white part of 1 green onion in half and slice the green part diagonally for garnish. Grate ½ teaspoon fresh ginger with its juice and mince 1 garlic clove.
8. In a small pot, combine the white green onion, ginger, ¼ cup mirin, 2 tablespoons sake, ¼ cup soy sauce, 1 tablespoon sugar, ¼ teaspoon red pepper flakes and the garlic. Simmer on low heat for 10 to 15 minutes until reduced by half.
9. Turn off the heat and remove the white green onion. Set the glaze aside until the wings are cooked.
10. Toss the glaze wings in the sauce in a large bowl until well coated. Serve the glazed wings garnished with the sliced green onion, and the salt and pepper wings with a lemon wedge.

Summarized from Just One Cookbook's video. Watch it for the details.

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