Thai Sweet Chili Chicken Wings
Inspired by Thai cuisine, these wings combine the characteristic sweetness and mild heat of a sweet chili glaze with the smoky note of plum wood. Smoking at moderate temperature keeps the meat juicy while the sugar-rich glaze creates a lacquered, glossy surface. Fresh lime juice and cilantro give the dish an authentic Asian freshness.
Ingredients(for 1 kg)
Instructions
Marinating
10 min + 1 hour restPat wings dry and separate. Mix salt, fish sauce and lime zest and rub onto the wings. Marinate covered in the refrigerator for 1 hour. Stir together sweet chili sauce, lime juice, grated ginger and soy sauce for the glaze and set aside.
Smoking
1.5 hoursHeat the smoker to 115-125 °C and add plum and cherry wood chips. Place wings on the grate and smoke to an internal temperature of 75 °C. Flip once after 45 minutes for even smoke exposure.
Glazing
20-25 minutesStarting at 75 °C internal temperature, apply the sweet chili glaze in three thin layers every 5-7 minutes. Slightly increase smoker temperature to 130 °C. Smoke until target internal temperature of 82-85 °C is reached. The finished glaze should be glossy and slightly sticky.
Plating
5 minutesLet wings rest for 5 minutes, then drizzle with fresh lime juice and garnish with freshly chopped cilantro and sesame seeds. Serve immediately.
Pro Tip
Apply the glaze in two to three thin layers, letting each layer set for 5 minutes in between – this creates a beautiful, even lacquer finish without burnt spots.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.