Spicy Grilled Asian Wings w/ Brad Leighninger – Cooking with Friends | Heath Riles BBQ

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

honey

🥗Healthier: agave nectar

💰Cheaper: sugar syrup

Agave nectar is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats while canola oil is more affordable.

chicken wings

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Thighs are leaner and drumsticks are often less expensive.

Prepare the drum chicken wings by removing them from the package.

Season the wings with garlic jalapeno rub, applying a light coat for flavor.

Add competition rub on top for color and flavor, ensuring an even coating.

Optionally, sprinkle cornstarch on the wings for extra crispiness, or dry them on a cooling rack in the fridge for 24 hours to help with crispiness.

Flip the wings to season the other side, ensuring they are presented nicely with the skin side up.

Preheat the drum smoker to around 300°F, aiming for a strong 300°F, and place the wings directly on the grill.

Cook the wings for about 20 to 25 minutes, rolling them around to ensure even cooking and color.

Prepare the go jang sauce by mixing spicy chili paste, maple syrup, soy sauce, rice vinegar, and brown sugar in a bowl.

Whisk the sauce ingredients together until well combined, adjusting sweetness and heat to taste.

During the last 5 minutes of cooking, brush the wings with the go jang sauce to glaze them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens