Ingredients
Scale
- 2 pounds of chicken wings cut into wings and drumettes
- ½ teaspoon salt
- 1 Tablespoon liquid smoke
- 2 Tablespoons neutral oil, divided
- 4 cloves garlic minced (about 1 Tablespoon minced garlic)
- 1 teaspoon toasted sesame seeds
Sauce:
- ¼ cup red wine vinegar
- ¼ cup sugar
- 2 Tablespoons seasoned rice wine vinegar
- 2 Tablespoons soy sauce
- 4 Tablespoons ketchup
- ½ coarse ground black pepper
- 1 teaspoon liquid smoke
Garnish:
- 1 scallion, sliced thin on a bias
- 1 teaspoon toasted sesame seeds
Instructions
- Cut the wings at the joint to separate the wing and drumette. (I cut off the wing tip too and save them to make chicken stock.)
- On a foil wrapped baking sheet, mix the chicken wings, salt, liquid smoke, and 1 Tablespoon of oil. Spread the wings out on the baking sheet and set the sheet aside white you make the sauce. (I like to let the chicken wings sit for 30 minutes to absorb the flavors and let them come up to room temperature.)
- Combine the red wine vinegar, seasoned rice wine vinegar, soy sauce, sugar, ketchup, ground black pepper, and liquid smoke. Stir to dissolve the sugar. Set aside.
- Preheat the oven to 425 and move the oven shelf to the middle.
- Roast the wings for 20 minutes.
- Heat a large 12” skillet over medium high heat for several minutes. Add the oil and the garlic and stir for a couple of seconds. Pour in the sauce and cook for 1-2 minutes until the sauce is bubbling and has thickened slightly.
- Sprinkle the sesame seeds into the sauce and stir to combine.
- Add the wings and cook for 1-2 minutes tossing to fully coat the wings with the sauce. The wings should be nicely glazed with the thick sauce.
- Transfer to a serving platter.
- Sprinkle with the scallions and extra sesame seeds. Serve smoked wings immediately.
Keywords: wings, smoked chicken wings, party food, asian appetizers