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Smoked Chicken Wings with Beaver Rub and Teriyaki Sauce

Prep Time4 hours
Cook Time1 hour 30 minutes
Total Time5 hours 30 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American, BBQ, Japanese
Cost: 10-20

Equipment

  • 1 Smoker or Stove

Ingredients

  • 2 C Arnold Palmer Half & Half Can always use Apple Juice, Pineapple Juice or Grapefruit Juice
  • 1 C low-sodium soy sauce
  • 1/4 C Ketchup
  • 1/4 C Rice Wine Vinegar
  • 1/4 C Brown Sugar
  • 1/4 C Hoisin Sauce
  • 5 Cloves Garlic minced
  • 2-3 Inches Fresh Ginger peel and grate

Wings

  • 6 LBS Chicken Wings Rinsed and patted dry. With a knife separate the Drumette and the flat. Discard the tip or save for chicken stock.
  • 1/2 C Beaver Rub Original, Cajun or Spicy
  • 1 Bunch Cilantro Chopped for Garnish
  • 1 Bunch Green Onion Chopped for Garnish
  • 1 T Sesame Seeds Lightly toasted for Garnish
  • 1/2 C Avocado Oil or Olive Oil

Instructions

  • Put the wings in a bowl. Drizzle the wing with avocado oil. Mix well. Season the chicken wings with your favorite Beaver Rub. Mix well. Put in the fridge for 4 hours overnight.
  • Get your smoker ready. 225-250 degrees. Use the wood that you like. I prefer mesquite or hickory for chicken. Once the smoker gets to temp place all the wings on the smoker. Smoke for about 1Hr and check.
  • While the wings are smoking. Start the sauce. Mix all ingredients in a saucepan. Bring to a boil and reduce to simmer uncovered and reduced by half. Always stirring. Once the wings are cooked. If you want crisp skin, you can put them on the grill under a broiler for a minute or two.
  • Put all the wings in a bowl. Pour the sauce over the wings. Mix thoroughly. Put the wings on a serving plate and add the garnish.
  • Enjoy!

Notes

If you want to use an oven instead. Preheat your oven to 350. On the middle rack. Place the wing on a sheet of parchment paper and bake for 30 minute or until 165 degrees. Remove to a mixing bowl and pour the sauce over and mix well. Place on a serving plate and garnish.