Five Spice Smoked Chicken Wings
FOR THE WINGS
- 2 pounds chicken wings, trimmed to drumettes and flats
- 1 cup soy sauce
- 1/2 cup mirin, a Japanese rice wine
- 1/2 cup orange juice
- 1/4 cup brown sugar
- 1 teaspoon five spice powder
- < vegetable oil (for frying)
Add wood chips to the wood chip box of the Digital Electric Smoker. Add water to the recommended level in the water pan. Preheat the smoker for 40 minutes.
Hot TipTry orange, pecan or cherry wood chips.
Combine the soy sauce, mirin, orange juice, brown sugar and five spice powder in a bowl. Add the wings and marinate in the refrigerator for one hour.
Hot TipMarinate in a zip-top plastic bag to seal out air and to protect wings from contamination.
Once the smoker has preheated, set it to 225°F.
Put the wings in a disposable aluminum pan and put the pan in the smoker. Smoke for about 1 1/2 hours or until a digital thermometer registers 160°F internal temperature in the meatiest part of the wings. Remove the wings from the smoker.
Heat about three inches of vegetable oil in a high-sided skillet to 350°F. Add the wings in batches and fry for one to two minutes until the skin is crisp. Drain on a wire rack and serve.
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