Smoking these wings over wood chips is an essential part of the recipe, and adds notes of sweetness and smoke. The dry rub adds the Korean BBQ spice.
bvseo_sdk, net_sdk, 18.104.22.168
CLOUD, getAggregateRating, 109ms
bvseo-msg: The resource to the URL or file is currently unavailable.;
Prep Time5 minutes
Cook Time25 minutes
Total Fat14 g
Total Carbohydrate27 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
In a large bowl, combine garlic and onion powders, salt and ginger. Add in the wings and coat with the dry seasoning mix. Cover and refrigerate for 30 minutes.
In a small mixing bowl, combine the barbecue and hoisin sauces with the Chinese five spice, set aside.
Using the smoking method of your choice, start by draining the wood chips from the water. Place the wood chips into your smoker and heat to 300°-350°F. Place the seasoned chicken wings into the hot smoker and cook for 20-25 minutes or until temperature reaches 180°F. When finished cooking, baste the wings on both sides with barbecue sauce.