The spicy glaze of these chicken wings is a showstopper made with a tempting combination of hot sauce and teriyaki sauce. Try these chicken wings as an alternative to regular hot wings—we think you’re gonna like ‘em!
YIELD: 8–10 SERVINGS • COOK TIME: 30 MINUTES
1 (3–4-lb [1.4–1.8-kg]) package whole wings
Olive oil
½ cup (120 g) Big Poppa Smokers Desert Gold seasoning or your favorite seasoning blend
1 (12-oz [355-ml]) bottle Three Brothers (Different Mothers) Barbecue Sauce
Yoko’s Spicy Teriyaki Marinade and Grilling Sauce or your favorite marinade
1 (12-oz [355-ml]) bottle Frank’s RedHot sauce
Set up your smoker or grill to 350 to 375°F (177 to 191°C), indirect heat. Separate the wings into wingettes and drumettes, discarding the tips. Toss the trimmed wings with olive oil, seasoning with a light to medium coat of Big Poppa Smokers Desert Gold. Let the wings sit 20 to 30 minutes in the refrigerator until the rub dissolves.
Place the wings on your cooker, not directly above the heat source. Cook for 20 minutes using indirect heat with the lid on.
While the wings are cooking, combine equal parts Yoko’s Spicy Teriyaki and Frank’s RedHot sauces. Stir them together and set aside.
After 20 minutes, check the color of the wings. If the wings show good browning, flip and baste them with the sauce mixture. Baste the wings every 5 to 10 minutes until they reach an internal temperature of 170°F (77°C). Then, flip once more and coat the other side of the wings with sauce.
Wings are best served when they have reached 180°F (82°C) internal temperature.