Smoked and fried wings are a delicious twist on traditional chicken wings, combining the rich, smoky flavor from the smoking process with the crispy texture of fried wings. I’ve seen many BBQ Chicken recipes made with mayo-based Alabama sauce and gave these delicious smoky and crispy wings an Asian twist by smothering them in creamy, spicy, and umami-packed Bang Bang sauce!!!
To make the Bang Bang sauce, I combined Japanese Mayo, homemade Thai Sweet Chili Sauce, Sriracha, honey, and sesame oil. Bang Bang shrimp was popularized by the Bonefish Grill restaurant chain. Although I’ve never tried the Bang Bang Shrimp from Bonefish Grill, I just know that the ingredients work so well together!
Smoke the lightly seasoned wings at 250 degrees for an hour and then fry the wings in 375 degrees neutral oil for about 4 minutes until the wings are crispy and golden brown. After frying the wings, toss the smoked and fried wings in the creamy umami-packed Bang Bang sauce. I placed the wings on a bed of butter lettuce and it became like a salad situation…so good!
Ingredients:
2 pounds chicken wings
1 teaspoon fish sauce salt or kosher salt
1 teaspoon smoked paprika
½ teaspoon crushed black pepper
½ teaspoon garlic powder
½ teaspoon ginger powder
1 cup Bang Bang Sauce
Butter lettuce
Green onions, for garnish
Bang Bang Sauce Ingredients:
½ cup Kewpie Mayo
2 tablespoons Thai Sweet Chili Sauce
2 Sriracha Hot Chili Sauce
1 tablespoon honey
1 teaspoon sesame oil
Pinch of salt
Steps:
Season Chicken Wings – Season chicken wings with fish sauce salt, smoked paprika, black pepper, garlic powder, and ginger powder. Rest for at least 30 minutes before smoking.
Smoke Chicken Wings – Smoke lightly seasoned chicken wings at 250 for an hour.
Make Bang Bang Sauce – In a medium bowl, add Japanese Mayo, Thai Sweet Chili Sauce, a drizzle of honey, a squirt of Sriracha, a touch of sesame oil, and a pinch of salt. Mix until the ingredients are fully combined.
Fry Chicken Wings – Fry the smoked wings until they are crispy and golden brown. Place the fried wings on a wire rack to drain some of the excess frying oil.
Assemble Bang Bang Chicken Wings – Add the crispy wings to the sauce. Toss and mix the wings until they are covered with the bang bang sauce. Plate the smoked and fried wings on a bed of butter lettuce and garnish them with shredded green onions.
Tips:
- Don’t over season the wings since they will be tossed in sauce.
- You can smoke at lower temperatures if you want more smoky flavors.
- I used Son fish sauce salt for extra flavor. If it isn’t available, simply use Kosher salt.
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