The Best Smoked Chicken Wings Ever: Five Spice Recipe

This Asian-inspired smoked chicken wings is a breeze to make in your The Big Easy® SRG. Just simply set your smoker to 115°C and let the heat do the work. You’ll be enjoying sweet and smoky chicken wings, infused with all the delicious flavour of five-spice powder, in just a little over an hour.


1 cup soy sauce
½ cup mirin (Japanese rice wine)
½ cup orange juice
¼ cup brown sugar
1 teaspoon five spice powder
1kg chicken wings, trimmed to drumettes and flats

Special equipment
Orange, pecan or cherry wood chips
Vegetable oil for frying


Tips for Smoked Chicken Wings

  • Once smoked, give the chicken wings a quick fry in hot oil either using the side burner of your grill or on the stove to crisp up skin.
  • Smoke a whole chicken wing or remove the wing tip and cook just the wing mid-section.
  • Marinate in a zip-top plastic bag to seal out air and to protect wings from contamination.


  1. Preheat The Big Easy® SRG for 40 minutes.
  2. Combine the soy sauce, mirin, orange juice, brown sugar and five spice powder in a bowl. Add the wings and marinate in the refrigerator for one hour.
  3. Once the smoker has preheated, set it to 115°C degrees.
  4. Put the wing pieces in a disposable aluminium pan and put in the smoker. Smoke for about 1.5 hours or until a digital thermometer registers 70°C degrees internal temperature in the meatiest part of the wings. Remove the wings from the smoker.
  5. Heat about 3 inches of vegetable oil in a high-sided skillet to 170°C. Add the wings in batches and fry for 1-2 minutes until the skin is crisp. Drain on a wire rack and serve.