I did a very simple Asian marinade for 24 hours in the refrigerator, lightly sprinkled with a very simple spice blend, and then smoked them with some peach wood. They were given heavy coats of a homemade teriyaki sauce at the one and two hours marks of a 3.25 hour smoke at 250 with 3 oz. of peach wood.
If I do this again, I'll apply a last coat of teriyaki and finish on the grill ... this time hunger took priority over perfection; the flavor was spot on but a light char would have provided a welcome texture difference. I'm also likely to try apple wood (I was out of it for this smoke) as I think the flavor would be a bit more pronounced and provide a better color to the smoked skin.
Asian Wing Marinade2 cups of pineapple juice
3/4 cup of light soy sauce
1/2 cup of honey
1/4 cup of mirin
2 tbsp ground ginger
2 tbsp minced garlic
2 tbsp white pepper
2 tbsp vegetable oil
Asian Wing Rub1 tbsp garlic powder
1 tbsp sea salt, finely ground
1 tbsp ground white pepper
1 tbsp onion powder
Homemade Teriyaki Sauce1 cup light soy sauce
1/2 cup honey
1/4 cup mirin
2 tbsp minced garlic
1 tbsp ground ginger
1 tbsp sesame oil
1 tbsp white pepper
1 tbsp corn starch
Bring all ingredients to a quick boil, reduce to simmer for 15 minutes, then cool.
