Smoked Tar Pit Chicken Wings on the Green Egg
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Easy, tasty, and with salty sweetness that balances well with a mild fruit wood (e.g., Cherry, Apple). Guaranteed to be gone quickly!
  • ½ cup Soy Sauce
  • ¼ cup Dry Red Wine
  • ¼ cup + 1 tbs Sugar
  • ⅛ tsp Ginger (Ground or freshly grated)
  • 2 pounds of Chicken Wings
  • Charcoal and wood smoking chips or chunks for the grill
  1. Combine the Soy Sauce, Wine, Sugar and ginger in a small sauce pan and heat until the sugar is dissolved
  2. Coat the wings in the sauce and set in the fridge for at least 30 minutes
  3. Prepare the grill for smoking at 225
  4. Begin smoking the wings
  5. Take the left over sauce and boil down until it thickens (i.e., reduces by half)
  6. About an hour into the smoke, coat the wings in the reduced sauce and flip, coating the other side
  7. Finish smoking the wings until a thermometer registers at least 165, about 2 to 2½ hours depending on the grill
Chicken does best with milder fruit based wood. I use cherry but apple would work too.

The original recipe called for ground ginger, I substituted a small sliver of freshly grated ginger.

If you are in a time crunch then smoking at 250 or 275 should speed things up.

An alternative to reducing the sauce would be to recoat them after smoking and broiling the wings in the oven for 5~10min.
Recipe by zenlikeben at