Smoked Kung Pao Chicken Wings
Smoked Kung Pao Chicken Wings is a smoker or Traeger pellet grill recipe with an easy to make version of kung pao sauce for the wings!
Equipment
- Smoker
- Traeger/Pellet Grill
Ingredients
- 3 to 4 pounds jumbo split chicken wings
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar (or white vinegar works too)
- 2 to 3 tablespoons sriracha (or another Asian chili sauce)
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons garlic paste or grated garlic
- 1 1/2 tablespoons ginger paste or grated ginger
- kosher salt, pepper
- 1/2 cup chopped peanuts
- Optional: chives or chopped cilantro for garnish
Instructions
- Pat the wings dry very well and put them in a gallon size plastic bag.
- Combine the hoisin sauce, soy sauce, vinegar, sriracha, brown sugar, garlic, and ginger in a bowl, whisk together.Note: I used a microplane grater for the garlic and ginger, you could also very finely mince them.
- Put some of the sauce in the bag with the chicken. Massage the bag until the chicken is coated, marinate in the fridge for at least an hour. Save the remaining sauce.
- Set the smoker or Traeger pellet grill to 250 degrees. Remove the wings from the marinade, season with kosher salt and pepper, and put the wings on the grill grate for 2 1/2 hours total, flipping halfway through. Brush the remaining sauce on the wings during the last half hour.Oven Directions: Place wings on a lined baking sheet and put in a 400 degree oven for 45 minutes, flip them halfway through. Brush with the sauce during the last 10 minutes. Wings should have an internal temperature above 165 degrees.
- Serve the wings with the chopped peanuts sprinkled over top and with chives or chopped cilantro if desired.