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Miso Naughty Wings

Name: Miso Naughty Wings
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 6-Apr
Cuisine: American / BBQ (Japanese-Influenced)
Ingredients: 3 pounds chicken wings, split into flats and drumettes; 2 tablespoons olive oil; 2 tablespoons Meat Mitch Candied Jalapeño Rub; ½ cup Meat Mitch Miso Naughty Japanese Whomp Sauce; 2 tablespoons honey (optional, for extra sweetness and shine); 1 tablespoon rice vinegar; 1 tablespoon sesame seeds, for garnish; 2 green onions, thinly sliced, for garnish

Smoked chicken wings seasoned with Meat Mitch Candied Jalapeño Rub and glazed with a sweet-savory Meat Mitch Miso Naughty Japanese Whomp Sauce.

Time, Servings and Calories are estimated.

Prep 10 min

Cook 1 hr 20 min

Total 1 hr 30 min

Serves 6-Apr

Calories 410

Ingredients

3 pounds chicken wings, split into flats and drumettes
2 tablespoons olive oil
2 tablespoons Meat Mitch Candied Jalapeño Rub
½ cup Meat Mitch Miso Naughty Japanese Whomp Sauce
2 tablespoons honey (optional, for extra sweetness and shine)
1 tablespoon rice vinegar
1 tablespoon sesame seeds, for garnish
2 green onions, thinly sliced, for garnish

Instructions

Prep the wings: pat the chicken wings completely dry with paper towels -- dry skin is the key to a crispy finish. Place the wings in a large bowl, drizzle with olive oil, and toss to coat.
Season: sprinkle the wings evenly with Candied Jalapeño Rub and toss until every wing is well coated.
Smoke: preheat your smoker to 250°F. Arrange the wings in a single layer on the smoker grates, leaving room between each for smoke to circulate. Smoke for 1 hour, flipping halfway through.
Crank up the heat: increase the smoker or grill temperature to 375°F. Continue cooking 10–15 minutes, flipping as needed, until the skin is golden brown and crispy and the wings reach an internal temperature of at least 165°F.
Make the Miso Naughty glaze: while the wings crisp, add the Miso Naughty Japanese Whomp Sauce, honey, and rice vinegar to a small saucepan. Warm over low heat, stirring until smooth and combined.
Get 'em Miso Naughty: remove the wings from the grill and toss in the warm glaze until generously coated (or brush the glaze directly onto the wings).
Let the glaze tack up: return the glazed wings to the grill for 3–5 minutes, just until the glaze gets sticky and tacks up. Keep an eye on them -- the sugars can caramelize quickly.
Finish and serve: transfer the wings to a serving platter and finish with sesame seeds and sliced green onions. Serve hot with extra Miso Naughty on the side.
Mitch Tip: it's all about the low-and-slow smoke followed by high heat -- smoking at 250°F builds flavor, then cranking to 375°F gives you that crispy skin before the glaze goes on.