Honey Chili Oil Chicken Wings Recipe

Ingredients

• 2 lb Chicken Wings (bone‑in, skin‑on)
• 2 tbsp Yellow Mustard (regular yellow mustard)
• 2 tbsp Asian Barbecue Seasoning (store‑bought or homemade blend of soy sauce powder, brown sugar, smoked paprika, garlic powder, ginger powder)
• 3 tbsp Honey (raw honey, plus extra 1 tbsp for finishing)
• 0.25 cup Chili Oil (homemade or store‑bought, infused with dried chilies and Sichuan peppercorns)
• 2 tsp Garlic (fresh garlic, minced)
• 1 tbsp Sesame Seeds (toasted)
• 2 stalks Scallions (white and green parts, sliced)
• 2 cup Vegetable Oil (high smoke‑point oil for frying (canola, peanut, etc.))
• 1 cup Wood Chips (hickory or apple wood, for smoking)

Instructions

1. Preheat Smoker

   Set the smoker to 250°F and let it come to temperature.

   Time: PT10M

   Temperature: 250°F

2. Season Wings

   Pat the chicken wings dry, coat them with 2 tbsp yellow mustard, then sprinkle 2 tbsp Asian barbecue seasoning and toss to coat evenly.

   Time: PT5M

3. Smoke Wings

   Arrange the seasoned wings on the smoker rack. Smoke until the internal temperature reaches 165°F, about 1 hour 45 minutes, rotating halfway for even smoke.

   Time: PT1H45M

   Temperature: 250°F

4. Cool Wings

   Remove the wings from the smoker and let them rest on a rack for 10 minutes. This firms the skin for the later fry.

   Time: PT10M

5. Prepare Glaze

   In a saucepan combine ¼ cup chili oil, 3 tbsp honey, 2 tsp minced garlic, and 1 tbsp toasted sesame seeds. Stir to blend.

   Time: PT5M

6. Heat Frying Oil

   Fill a deep pan with vegetable oil and heat to 325°F.

   Time: PT5M

   Temperature: 325°F

7. Fry Wings

   Add the cooled wings to the hot oil in batches, frying 1–2 minutes until the skin turns golden and crisp.

   Time: PT2M

   Temperature: 325°F

8. Drain Wings

   Remove the fried wings with tongs and place on paper towels to drain excess oil.

   Time: PT2M

9. Simmer Glaze

   Return the saucepan to medium heat and bring the glaze to a gentle simmer for 3 minutes, allowing it to thicken slightly.

   Time: PT3M

10. Coat Wings

    Place the fried wings in a large bowl, pour the hot glaze over them, and toss until every piece is evenly coated.

    Time: PT2M

11. Finish and Serve

    Drizzle an additional 1 tbsp honey over the glazed wings, sprinkle sliced scallions on top, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

40g

Carbohydrates

30g

Fat

50g

Fiber

1g