Teriyaki Smoked Chicken Wings

Chicken Wings

These Teriyaki Smoked Chicken Wings Are AWESOME!

This is a very simple process and recipe. You will not need many items or tools to make these simple but very tasty wings. Your family and friends will love you for it!

This recipe will make 3-lbs of wings. Just double up if you’re gonna have friends over, or you jus wanna eat more ;)

Things you’ll need to pull this off:

  • 3lbs fresh chicken wings (use frozen if you must)
  • 2 cloves of garlic (or 1 tablespoon of the chopped stuff in a jar)
  • Webers Siracha rub, and Grill Mates Sweet & Smoky rub
  • Teriyaki sauce
  • 1 gallon zip lock bag, or a bowl. Use whatever ya got.

The process:

The first thing ya do is rinse off the wings real good, let em drain, and put em in the bag (or bowl).

Now, chop up the garlic (or grab that stuff in the jar) and put it in with the wings.

Pour in about a cup of Teriyaki sauce, add a couple tablespoons of rub (I use 1 of each) and zip up the bag and give em a good massage to mix it all up good. No, not the kind of massage you get from your therapist, just a quicky to mix it up ;) Now unzip the bag a little and squeeze out the air.

Now put the bag in the fridge for at least 3 hours. I usually do em for about 12 hrs but no more. Turn the bag over and give em another massage every hour or so. Now it’s a perfect time to sit back and have a couple of cold ones!

Wait a minute Donny, you keep talkin about massages, zippin, un-zippin, kickin back and havin some cold ones… we are talkin about chicken wings right? LMAO!!! Yes we are :) 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. Once the cooking chamber is good and hot (250-275) put the wings on the side with no coals (remember, indirect heat), put one or two small chunks of your favorite wood (apple is a good choice for chicken) on the coals and close the lid.

Now, leave that lid closed for 20 minutes, no peekin! Now that you’re bald from pullin your hair out cause you couldn’t open the lid (not that there’s anything wrong with bein bald), go ahead and open it up and take a look! Now you can calm down when ya see those smoky little beauties.

Now hurry up and flip em and put that lid back down for another 20 minutes. DO NOT, I repeat… DO NOT baste chicken with the liquid you marinated in! Throw it out! You won’t need to baste these wings anyway. Now overcome that temptation and put that lid back down so ya don’t lose all your heat, no more wood chunks needed, and no peekin again. Are you serious dude! Again! Yuuup, again, go git another cold one and calm down!

After that 20 minutes is up open the lid again (I know, thank God!) and move the wings over direct heat to crisp up the skin. Turn em every couple of minutes so ya don’t burn em. That’s it, total cook time 45 minutes to 1 hour. You just made yourself a couple of pounds of smoked Teriyaki chicken wings!

You can whip out your instant read thermometer and check em if ya want. 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!

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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