Miso Naughty Wings

Instructions

1. 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.
2. Season: sprinkle the wings evenly with Candied Jalapeño Rub and toss until every wing is well coated.
3. 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.
4. 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.
5. 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.
6. 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).
7. 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.
8. 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.
9. 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.