Smoked Chicken Wings with Thai Chili Sauce

5 from 1 vote

Crispy, sweet, and savory, these amazing smoked wings are full of flavor.

Prep Time3

Cook Time1 30

Total Time4 30

Course: Appetizer

Cuisine: American, Asian, barbecue, Thai

Servings: people

Cost: $15.00

Dehydrate Wings: Place a cookie drying rack into a large sheet tray. Pat dry the wings with a paper towel and lay out the wings on the drying rack. Place the wings into a refrigerator, uncovered for 3 hours - 4 hours.
Season Wings: After the wings have dehydrated, remove them from the refrigerator and coat them lightly with olive oil, kosher salt, and coarse black pepper.
Prep Smoker: Preheat the smoker to 225 degrees Fahrenheit using fruit wood like apple or cherry.
Smoke Wings: Place the wings on the smoker for one hour. The internal temperature of the wings will hover around 150 degrees. Then, increase the heat of the smoker after the hour to 375 - 400+ degrees F and continue cooking for 30 minutes. After 30 minutes the internal temperature of the wings should hover near 170 degrees F and should feel crispy to the touch.
Toss and Serve: Remove wings from the smoker and then toss them immediately with the sauce and serve with your favorite sides.

Combine all ingredients in a medium size bowl and set aside for when wings are done. If you want more of a spicy kick, add a pinch (1/2 teaspoon) of red chili flakes.