Wings with an Asian flair

Discussion in 'Poultry' started by billdawg, Feb 6, 2012.

  1. I wanted to try a little something different with wings yesterday, so I looked up a recipe for Thai sweet chile sauce and made that to coat them in instead of wing sauce. It turned out pretty well. Sweet on the front end and heat on the back end.

    Soaked the wings in Realtree marinade for about 8 hours. Very similar to Teriyaki.


    While the chicken was in the marinade, I made up the sweet chile sauce. Basically, it is cilantro water, vinegar, sugar, garlic and peppers that has been reduced down and it is really good.


    Shortly after going in the smoker.


    After about an hour


    Fresh out of the smoker. Onto the grill to crisp up and then add the sauce.


    Tossed them in the sauce like buffalo wings and they were fantastic, but I might try basting them while they are still in the smoker next time. I will make these again for sure!

  2. harleysmoker

    harleysmoker Smoking Fanatic

    Looks great. I do notice that your ribs look like they are close to being done, and you have raw chicken above them. You should always cook chicken under your other meat as it carries more bacteria. If you pulled the ribs after all that raw chicken dripped on it could be bad for you.
  3. venture

    venture Smoking Guru OTBS Member

    The wings look great?  And I like the heat that comes back at the end of the tasting process?

    At what temp does the fat render out of the wings?

    I like pork fat better on chicken than I like chicken fat on pork.  But the temp of the fat coming out of the chicken? Thinking salmonella and E.coli?

    Good luck and good smoking.
  4. Wings looking good...that sounds like a great sauce on them.
  5. Thanks for the feedback on the wings being above the ribs. When I put them in, the ribs were foiled. I think I was probably good by the time I pulled the ribs. Once unfoiled they were both in the smoker for another hour together, probably a total of an hour and 45 minutes on the wings when the ribs came out. My timeline might be a little off on the pics above, but going back and thinking about the times it all went in and came out, it should be pretty safe. I have eaten 3 helpings of both and no ill effects yet. That is something I will keep in mind for future cooks for sure. Definitely don't want a battle with Salmonella.
  6. moikel

    moikel Master of the Pit OTBS Member

    Lovely colour they look great.
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    They look yummy are they hot ?and how was the ribs
  8. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Wings looks great !
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    They look good and like Harley said, be safe 
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The wing look real good! Nice job!

  11. They do have some heat on the back end. The great thing about the sauce is you can make it as hot as you like by adding as many peppers or seeds and membrane from the peppers as you like. The ribs were great. They are posted here

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