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 225 degrees 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 225 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 160 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 350 degrees. Add the wings in batches and fry for 1-2 minutes until the skin is crisp. Drain on a wire rack and serve.