Close this search box.

It was my birthday recently. I don’t like celebrating my birthday because I am an old fat guy. However, I never turn down an opportunity to make good food.
We had company coming who requested Teriyaki Wings for the appetizer. I wanted to smoke them but my Bradley Smoker was going to be used for the main course, short ribs (soon to be posted). Also, the Bradley doesn’t really get hot enough to crisp the skin the way I like it.

So, I decided to smoke the wings in my WSM Mini. You can also cook these on a rack in a 375 F oven but I like a touch of smoke on my wings.

I started by cutting the wings into sections. I saved the wing tips to make soup. If you throw them out, you are throwing food out and your mother’s spirit will haunt you. Just freeze them until you have enough to make stock.

I made up a Teriyaki Sauce:

  • 1/2 cup Soy Sauce
  • 1/3 cup cooking sherry
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger

Mix the ingredients together until the sugar is dissolved. I used an injector to shoot sauce into the wings. You don’t have to do this but it does add more teriyaki flavour to the wings.  Also, it is messy. Sauce shoots all over the place. If I cooked without making a mess, She Who Must Be Obeyed would faint.

Then I poured the remaining sauce over the chicken and put it covered in the fridge for 4 hours, stirring them around two or three times.

I put them on the Smoker which had been preheated to 375 F with apple smoke. While they were cooking, I boiled the marinade for 5 minutes to sterilize it.

I cooked the wings for 12 minutes on one side then brushed them with the sterilized sauce, turned them and brushed with sauce again.
I cooked them for another 12 minutes and used my Thermapen instant read thermometer to make sure the internal temperature of the wings was above 165 F, the safe cooking level for chicken.

I plated them up and served them.

The Verdict

These were great wings. There was a lot of teriyaki flavour, a kiss of the apple smoke and the skin was crisp enough to bite through without pulling away. They disappeared quickly!

The Old Fat Guy

Get our best recipes & expert tips right into your inbox!

Join over 10k subscribers

By submitting above, you agree to our privacy policy.
Share this post:

Leave a Reply

Your email address will not be published. Required fields are marked *