General Tso Smoked Chicken Wings!

-Take your whole chicken wings and pat em dryyy. Separate the flats from the drums if you haven’t already.

- Season both sides of the wings generously with salt and 16-mesh black pepper and granulated garlic. Transfer the seasoned wings to a wire rack for easy handling.

-Fire up the pit 300°F with all the vents and doors open. Once the smoker is hot, place the wings close to the fire. You’re aiming to cook them hot and fast for a crispy skin.

-After about 30 minutes of smoking, spray or brush the wings with some fat to help the skin crisp up. Continue cooking, periodically spraying, for another 30 minutes or until the internal temperature reaches around 200°F.

-While the wings are smoking, prepare your sauce. In a pan over medium heat, add some oil. Sauté the garlic and ginger until softened and fragrant.

-Add the soy sauce, Shaoxing vinegar, rice vinegar, dried arbol chilies, sesame oil, stock, and sugar. Mix well and bring to a simmer.

-In a small bowl, mix the cornstarch with a splash of water to create a slurry. Stir the slurry into the simmering sauce and let it thicken. Once thickened, remove from heat and set aside.

-When the wings are done, toss them in the warm General Tso sauce until coated evenly. Let them rest briefly to soak up the flavor.

-Garnish with sesame seeds and sliced green onions. Serve and enjoy!