Chili Oil Chicken Wings

Prep Time 15

Cook Time 1 15

Servings people

Calories 980kcal

3 lb whole chicken wings
2 tbsp salt pepper and garlic blend Store bought is fine, or combine equal parts ground pepper, garlic powder and salt
2 tbsp cornstarch

1 cup canola oil Any deep frying oil will work fine
1 minced shallot
5 cloves minced garlic
1 tbsp minced ginger
¼ cup Korean chili flakes Also known as Gochugaru. Substitute with Aleppo flakes, or paprika
½ tbsp crushed red pepper
½ tsp salt

Setup your grill or smoker to 350°F and allow 20 minutes to preheat.
Meanwhile, seperate the wings into the drums and flats and place in a large bowl. Season with the SPG rub, and cornstarch.
Place your wings on the grill, away from any direct heat, and close the lid and let them cook for 30 minutes.
Heat oil in a pan to 400°F. Combine all of the dry chili oil ingredients in a heatproof dish, then carefully pour in your hot oil. Mix the ingredients and set aside for later.
After 30 minutes, flip the wings and let them cook for a further 30 minutes or until they have reached an internal temp of 185°F.
Remove wings from the grill and place in a large bowl. Top with the chili oil and mix them in the bowl to ensure they are coated.
You can place wings back on the grill for five minutes on high if the skin doesn't look crispy enough.
Serve up and enjoy!