These Sweet & Spicy Asian Wings are a perfect balance of bold flavors and a touch of smoke. We prepared 10 pounds at once on our Green Mountain Grills Jim Bowie using Bull Rack trays so all the wings could cook evenly. The result was plenty to enjoy and share with friends.
Patti and I reserve one night each week as our date night. Most often we fire up our Green Mountain Wood Pellet Grill/Smoker, but sometimes we cook indoors and still dine outside on our patio. Our outdoor space is cozy with a rainforest-inspired atmosphere—patio heater, soft lights, candles, and music. A glass of wine or a strawberry margarita, good food and a bit of dancing make it special.
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Sweet & Spicy Asian Wings A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 2 ½ hours at 250°F (120°C)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Competition Blend BBQ Pellets
Ingredients: Sweet & Spicy Asian Wings
- 10 lbs chicken wings
- 12 oz spicy mustard (we like horseradish mustard)
- 4 cups dark brown sugar
- 3 cups low-sodium soy sauce
- 1 ½ cups smoked garlic, minced
- 2 tablespoons Chef of the Future Orange Ginger Pepper Seasoning
- 1 cup dried minced onion
- 2 tablespoons horseradish (we used white)
- Handful of Tabasco chili peppers, to taste
- Duck fat cooking spray
Cooking Directions: Sweet & Spicy Asian Wings
1. In an extra-large bowl, combine the spicy mustard, dark brown sugar, soy sauce, smoked garlic, orange ginger pepper seasoning, dried minced onion, horseradish and diced Tabasco chili peppers. Mix until smooth and well blended.
2. Place the wings in an extra-large freezer bag or a covered container and pour the marinade over them. Seal and refrigerate for at least 8 hours, preferably overnight for best flavor penetration.
3. When ready to cook, drain the wings and arrange them on metal Bull Rack trays that have been lightly sprayed with duck fat cooking spray to prevent sticking and encourage crisping.
4. Preheat your pellet grill to 250°F (120°C). If you want a hint of smoke, add a small smoking device for a light “kiss of smoke.”
5. Load the Bull Racks with the wings and place them on the grill. Smoke and cook for about 2 ½ hours until the skin is crisp and the wings are cooked through.
6. Aim for an internal temperature of 165°F (74°C) for food safety. For a flakier texture, many prefer to pull wings at about 170°F (76°C). Keep in mind the meat will rise a few degrees after being removed from the heat. Rest the wings, covered, for 5–10 minutes before serving. An instant-read thermometer makes this easy and accurate.
Note: A recipe is a guideline—feel free to adapt ingredients and pellet blends to suit your taste. When smoking at temperatures below 250°F (122°C), you’ll get the most smoke flavor. At higher temperatures the cooking process dominates and smoke contribution decreases, so pellet choice is a matter of personal preference.
About Our Recipes
We prepare recipes on our patio where a variety of grills live: pellet grills, wood-fired ovens, offset smokers and charcoal units. We call it our “Wall of Grill.” Our cooking focuses on lower-fat, flavorful methods that work on pellet, gas, wood and charcoal setups. Most recipes can be adapted across different heat sources with attention to time and temperature.
The two most important factors are time and temperature. You can recreate many of these dishes in an oven or slow cooker, but outdoor cooking adds unique flavors from smoke and open heat. Remember a recipe is a starting point—adjust spices, smoke level and cooking time to suit your preferences.
Live your passion and do what you love,
Ken & Patti
Check Out All of Our Cookbooks They are “How To” BBQ Picture Books
