Tour of Asia Wings
These smoked and fried Tour of Asia Wings deliver layers of smoky, crispy, sweet, spicy and savory flavor. The wings are seasoned with Blazing Star BBQ Beef Rub, smoked until tender, fried until crispy and tossed in a bold sauce made with Asian Bang Sauce, Japanese barbecue sauce and hot honey.
Smoked and Fried Tour of Asia Wings
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Prep Time 15 minutes |
Cook Time Approximately 1 hour 40 minutes |
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Servings 4 to 6 |
Difficulty Moderate |
Ingredients
For the Wings
- 3 pounds chicken wings
- Blazing Star BBQ Beef Rub, as needed for seasoning
- Cooking oil, for frying
For the Tour of Asia Sauce
- 1/3 cup Blazing Star BBQ Asian Bang Sauce
- 1/4 cup Melinda’s Japanese BBQ Sauce
- 2 tablespoons Melinda’s Hot Honey
For Garnishing
- Sesame seeds
- Chopped green onions, optional
Instructions
- Preheat the smoker. Preheat your smoker to 225°F.
- Prepare the wings. Pat the chicken wings dry with paper towels so the seasoning adheres and the skin can become crispy.
- Season the wings. Apply Blazing Star BBQ Beef Rub evenly to every side of the wings.
- Smoke the wings. Place the wings on the smoker and cook until they reach an internal temperature of 165°F, approximately 1½ hours.
- Make the sauce. While the wings smoke, combine the Asian Bang Sauce, Japanese BBQ Sauce and Hot Honey in a small saucepan.
- Warm the sauce. Heat the sauce gently over low heat, stirring until it is smooth and evenly blended. Keep it warm without allowing it to burn.
- Heat the frying oil. Heat the cooking oil to 350°F in a deep fryer or heavy cast-iron pot.
- Fry the wings. Carefully fry the smoked wings in batches for approximately 2 to 3 minutes, or until the skin is golden and crispy.
- Drain the wings. Remove the wings from the oil and allow the excess oil to drain briefly on a wire rack.
- Coat with sauce. Place the hot wings in a large bowl and toss them with the warm Tour of Asia Sauce until evenly coated.
- Garnish and serve. Finish with sesame seeds and chopped green onions, then serve immediately.
Tips for Crispy Smoked Wings
- Pat the wings thoroughly dry before seasoning.
- For even crispier skin, leave the seasoned wings uncovered in the refrigerator for approximately 30 minutes before smoking.
- Fry the wings in small batches so the oil stays close to 350°F.
- Allow the wings to drain on a wire rack instead of stacking them on paper towels.
- Double the sauce recipe if you prefer heavily coated wings or want extra sauce for dipping.
- Add another drizzle of hot honey before serving for additional sweetness and heat.
Frequently Asked Questions
Why smoke and fry chicken wings?
Smoking gives the wings wood-fired flavor and cooks the meat until tender. A brief fry afterward creates the crispy exterior that can be difficult to achieve at a low smoking temperature.
Can I make Tour of Asia Wings without a smoker?
Yes. Cook the seasoned wings in an oven until they reach an internal temperature of 165°F, then fry them briefly and toss them in the sauce.
Can I skip the frying step?
Yes. Increase the cooker temperature near the end of cooking to help crisp the skin, although the texture will be different from fried wings.
How do I know when chicken wings are safely cooked?
Use an instant-read thermometer to confirm that the thickest portion of the wings has reached at least 165°F without touching the bone.
Can the sauce be prepared ahead of time?
Yes. Mix the sauce in advance and refrigerate it in a covered container. Warm it gently before tossing it with the finished wings.
Shop the Flavor
- Shop Blazing Star BBQ Beef Rub
- Shop Blazing Star BBQ Asian Bang Sauce
- Shop Blazing Star BBQ on Amazon
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