Sticky Smoked Chicken Wings – – Chicken Wing Marinade: soy sauce, dry Sherry, honey, green onions (chopped finely), fresh ginger (minced, 1/2 tsp. dry may be substituted), garlic cloves (minced, 1/2 tsp. dry may be substituted), chicken wings (fresh, tips removed, cut at joint for drummers and winglets), Sauce: chile sauce (jarred), soy sauce, vinegar (unseasoned rice vinegar preferred), honey, Asian sesame oil, fresh ginger (minced, 1/2 tsp. dry may be substituted), garlic cloves (minced, 1/2 tsp. dry may be substituted), Sriracha (optional), sesame seeds (optional for plating), Smoking: Cameron Stove Top Smoker, In a large zippy bag, combine the first six ingredients. Add the chicken wing parts, close the bag removing excess air. Coat the chicken and place in the refrigerator for 4 hours to marinate. Turn several times to ensure even marinating.; After 4 hours, remove the chicken wings from the refrigerator to stand while preparing the smoker.
A Cameron Stove Top Smoker is recommended for this recipe. Other smoking methods may be employed.; Preferred and easy smoking method is to use a Cameron Stove Top Smoker. (Other smoking methods may be employed, but the Cameron Smoker is easy to use for consistent results.)
Prepare the smoker according to manufacturers directions. In the meantime, heat two large burners of an outdoor gas grill on high.; Place the chicken wings on the smoker grate and close. Place the smoker on the grill directly above the heated burners. Maintain 300 to 350 degree F heat within the gas grill. Smoke the wings for 60 minutes. Open the smoker and heat for another 30 minutes to brown the wings.; While the wings are smoking, mix the sauce ingredients in a large bowl and set aside.; When the wings are cooked to at least 165 degrees F, remove from the smoker and place in the sauce bowl. Coat the wings with the sauce. Transfer to a serving platter and top with sesame seeds, if desired.; –