Instructions

Combine ¼ cup sambal oelek, canola oil, soy sauce, rice wine vinegar, brown sugar and mirin in a medium bowl and whisk well. Place chicken wings in a large resealable bag and add the marinade. Seal the bag, removing as much excess air as possible, and refrigerate the wings for at least 2 hours.

Fire up a full chimney of Original Kingsford^® Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone and a cool zone. Add 2–3 chunks of your favorite smoking wood to the charcoal and adjust the bottom grill vents for medium-low heat cooking, approximately 275°F.

Remove wings from the marinade and pat dry. Place them on the cool side of the grill and cover the grill. Allow the wings to smoke for approximately 20 minutes until they reach an internal temperature of 165°F. Place a small saucepan on the grill and combine the remaining 1 tbsp. of sambal oelek, ¼ cup Sriracha, and butter. Allow the sauce to heat for approximately 5 minutes until the butter has completely melted and the sauce is heated through.

Remove the wings and sauce from the grill and place wings in a resealable container along with the sauce. Seal the container and shake to fully coat the wings. Serve wings immediately.