This chili oil chicken wing dish is really simple to prepare, and the most of it can be done ahead of time.
Wings are a must-have for every game day party, and unlike your parley, these are guaranteed.
Chili oil is simple to create and goes well with eggs, pork belly, noodles, sandwiches, and even veggies. Here, the options are limitless!
Contents
- Chili Oil Chicken Wings on the Smoker
- How to make chili oil chicken wings
- Other wings recipes to try
- FAQs
- What is the best oil for chicken wings?
- How long should I leave wings in oil?
- Should you oil chicken wings?
- What oil does Chick Fil A use?
- What oil does Buffalo Wild wings use?
- How do you know when to flip chicken in oil?
- Do you coat wings before or after cooking?
- Should I dry or wet rub wings?
- Do you oil chicken before or after seasoning?
Chili Oil Chicken Wings on the Smoker
Making your own chili oil by combining fresh ginger and garlic with dried chili flakes and then pouring over heated oil is the secret to this dish.
Use Gochugaru, a kind of Korean chili flake, for the finest taste. If you can’t get it, Aleppo or normal chili flakes will suffice.
You could easily cook these wings in the oven or on the grill away from direct heat, but my favorite technique to add flavor is to use a smoker.
I am a big supporter of pellet grills. They are usually big enough to fry a large quantity of wings all at once.
I used my new Camp Chef Woodwind Pro 36 for this recipe.
I’ve been using this grill for a few months now, and I’m quite happy with what it can do. You get the convenience of a pellet grill but the taste of a charcoal smoker simply tossing wood or charcoal into its firebox.
How to make chili oil chicken wings
1. Get your grill fired up
Set your grill or smoker to 350 degrees Fahrenheit. Allow the grill to heat up for 20 minutes.
I chose Bear Mountain BBQ’s Gourmet Blend, which is made up of Oak, Hickory, Maple, and Cherry hardwoods and has a fantastic smoke taste.
2. Season your wings
If you buy entire chicken wings, separate the drums and flats by cutting each wing at the knuckle with a sharp knife.
Place the wings in a bowl and coat with an olive oil binder to help the spice adhere to the chicken wings.
Season the wings with salt, pepper, garlic powder, and cornstarch. I topped it with some of our Honey Garlic rub for a little more zing.
Mix the chicken wings well to ensure that each wing is fully coated.
3. Smoke the wings
Place your seasoned wings directly on the prepared grill grates.
I added a bit of cherry wood to the Smoke Box since I was cooking these wings on my new Camp Chef Woodwind Pro.
This is entirely optional, and there are several other methods to enhance the smoke taste of your pellet grill.
After 30 minutes, turn your wings over and continue to cook for another 30 minutes. here enables the wings to cook evenly on the inside while maintaining a crispy skin on the exterior (here is where the cornstarch comes in to aid with drying out the skin).
4. Making your chili oil
Place your oil in a saucepan on the stovetop over medium heat. When the oil reaches 375°F, it is ready for the last step. This recipe calls for canola oil, but avocado oil is also an excellent choice.
Prepare your garlic and ginger by mincing the fresh ingredients. Then mix them with the other dry ingredients in a ceramic bowl.
built to withstand high temperatures. Use a heat-resistant bowl or cup rather than a normal dish or cup.meal that is secureMake sure you’re using a bowl.
When the oil reaches 375 degrees Fahrenheit, gently pour it into the porcelain bowl with the other ingredients. All of the ingredients will sizzle, and the meal will produce a lot of steam.
After it has finished frying and the steam has dissipated, gently mix the ingredients in the bowl and put away for later.
You may keep any leftover chile oil in a mason jar in the fridge for a week. For a little more heat in the morning, I like to top my eggs with the chile oil.
5. Finish and serve
Remove your crispy, juicy wings from the grill and throw them in a big mixing bowl after they have achieved an internal temperature of 185F.
Top the chicken wings with the cooled chili oil, then swirl or toss them to coat them completely with the chili oil.
You may serve them immediately or return them to the grill for 5 minutes on high to crisp up the wings even more.
Serve with your favorite dipping sauce, if desired. Because these wings are bursting with flavor, the choice is entirely yours!
Other wings recipes to try
If you’re anything like me, you like having a variety of flavor choices for your wings. You may simply cook a large quantity of wings with the same seasoning and then top them with a different sauce.
Check out our other delectable wing recipes including Lemon Pepper, Honey Garlic, Buffalo, Garlic Parmesan, and Mango Habanero.
