Things You’ll Need To Pull This Off:
- 3lbs fresh chicken wings (use frozen if you must). However, Using Organic non-antibiotic chicken wings reduces your chances of having a tough rubbery skin, because the skin is thinner and less fatty.
For The Rub:
- 1 tablespoons Cornstarch or baking powder
- 2 tablespoons Chinese 5 spice seasoning
- 2 tsp crushed red pepper
- 2 tablespoons ground ginger sounds like a lot but it’s amazing
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
For The Sauce:
- 1/3 cup reduced sodium soy sauce
- 1/3 cup Japanese sweet rice wine (you can use dry sherry as a substitute)
- 1/3 cup water
- 1 tablespoon toasted sesame seed oil
- 1/2 - 1 1/2 teaspoons Sriracha/Asian hot chili sauce
- 1 1/2 tablespoons freshly grated ginger
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- dash of fresh ground black pepper
- 1 tablespoon cornstarch
For The Caramel Sauce:
- 1/2 cup sugar
- 2 tablespoons water
The Process:
Rinse the wings, pat em dry, and put em on a rack over a drip pan, and put em in the fridge for 4-6 hours uncovered (overnight is even better). This will allow the air to flow all around the wings and dry up moister that causes tough rubbery skin.
Now, use a whole chimney starter full of coals and git that grill fired up!
Once there is flame comin out of the top of the chimney around the coals, pour em in the grill on one side so you’re set up for indirect heat. Open the bottom vent about 1/4 of the way, put the top down, and open the top vent about 3/4 of the way.
While your grill is heatin up. Take the wings that have been drying on a cooling/Bradley rack in the fridge out and lightly spray em with an EVOO cooking spray. Then give em a nice coating of rub.
In a medium bowl, mix Rub ingredients together. Add half of the Rub to a large freezer bag. Now, add half of the wings and shake until coated evenly and toss em in a bowl. Add the remaining Rub ingredients and wings to the freezer bag and repeat.
Now, Once the cooking chamber on your grill is good and hot (325-350) put the wings on the side with no coals (remember, indirect heat), put one or two small chunks of your favorite wood (Apple and Cherry are good choices for chicken) on the coals and close the lid. Smoke on indirect heat for 45 minutes or until golden. Once you get the color you like, move the wings to the direct heat side for 15-20 minutes, watch em closely and flip em often so you don't burn em.
Now whip out your instant read thermometer and check the internal temp on the wings. Put it in the thickest part of the meat and don’t touch the bone. The recommended safe cooking temp for chicken is 165 degrees.
Now if you don’t have an instant read thermometer you should really consider adding one to your list of weapons. After all, Smokin & grillin is mostly about internal meat temp, not time. Here is the one I’ve used for years and it has never let me down, and I highly recommend it! It’s my go to Instant Read Thermometer for gettin it right!
In a medium bowl, whisk together sauce ingredients (not Caramel Sauce), and set it aside.
To make the Caramel Sauce, add 2 tablespoons water and 1/2 cup sugar to large skillet and boil over medium heat for 1 minute – DO NOT overcook it or it will harden! Add reserved sauce and simmer the sauce until thickened, about 2 minutes.
Remove the sauce from the heat and allow it to cool down slightly. Add your cooked chicken wings to a large bowl and add sauce. Toss until evenly coated with a spatula, or toss em in a bowl like they do at Hooters, that’s what I do. There will be a little extra sauce left that is amazing for dipping! So there ya go, you jus made yourself a batch of Smoked General Tso's Chicken Wings!
Sidenote: A bunch of chopped Scallion is an awesome garnish on these wings!
You know what time it is now… If you made enough for friends and family, give everyone their share and watch em smile! If no one is talkin, or makin some noises that you may or may not have heard before, you know you did good!!!
Enjoy my friends, and smoke on!
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