Brine wings overnight with brine ingredients.
- 8 cups water
- 1/2 cup kosher salt
- 1/4 cup sugar
- 1 tablespoon whole black peppercorn
- 2 garlic cloves smashed
Heat your Gravity Series to 225 degrees Fahrenheit. Add wings to the middle rack. Spread wings out so they are not touching so smoke can penetrate evenly throughout the wings.
Sweet Auburn Chili Sauce Method:
Make slurry by mixing ½ cup water and the cornstarch, mix well so it’s consistent.
Sauté Garlic with vegetable oil over low to medium heat in a saucepan for about 1 to 2 minutes (be careful not to overly brown). Add in the lime juice, orange juice, sugar, white vinegar, ketchup, sriracha and chili paste.
- 6 cloves garlic - minced
- 1 tablespoon Vegetable Oil
- 1 Lime (Juice)
- 1 Orange (Juice)
- 1 1/2 tablespoons sugar
- 1 tablespoon White Vinegar
- 1/4 cup Organic Ketchup
- 1 tablespoon Sriracha
- 1 tablespoon Sambel Oleck Chili Paste
Increase heat and stir constantly to avoid burning. Once sauce comes to a slight boil stir in a ½ teaspoon of the slurry at a time to thicken to your preferred thickness and stickiness (corn syrup consistency is preferred).
Hold sauce over low heat.
Once wings reach an internal temp of 165 degrees, bring the smoker to 600 degrees Fahrenheit and sear wings on the Gravity Series grate to crispen skin.
Toss wings in Sweet Auburn BBQ Chili Sauce.
Top with diced green onions or fresh cilantro and serve with a wedge of lime. Squeeze lime over wings upon serving.
- 2 bunches green onion or fresh cilantro for garnish
- 1 lime