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Sweet Auburn Chili Wings

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  • Yields: 4 Servings
  • Cook time: 30 minutes
  • Prep time: 10 minutes


  • 2 dozen jumbo wings
  • 8 ounces kosher salt
  • 2 bunches green onion or fresh cilantro for garnish
  • 1 lime
  • 8 cups water
  • ½ cup kosher salt
  • ¼ cup sugar
  • 1 tablespoon whole black peppercorn
  • 5 cloves garlic, smashed
Sweet Auburn Chili Sauce:
  • ½ cup water
  • juice from 1 whole lime
  • juice from 1 whole orange
  • 2 tablespoons cornstarch
  • 1½ tablespoons sugar
  • 1 tablespoon white vinegar
  • ¼ cup organic ketchup
  • 1 tablespoon Sriracha
  • 1 tablespoon chili paste
  • 1 tablespoon vegetable oil
  • 6 cloves garlic, minced


  1. Stir all brine ingredients together until salt and sugar are dissolved. Brine wings in a neutral flavored brine (salt, sugar and garlic) overnight.
  2. Heat Masterbuilt Gravity Series to 225°F. Add wings to the middle rack. Spread wings out so they are not touching so smoke can penetrate evenly throughout the wings.
  3. Make Sweet Auburn Chili Sauce 5 minutes before serving wings.
  4. Make slurry by mixing ¼ cup water and the cornstarch, mix well so it’s consistent.
  5. 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).
  6. 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. (I prefer a corn syrup consistency.)
  7. Hold sauce over low heat.
  8. Once wings reach an internal temp of 165°F, about 1.5–2 hours, bring the smoker to 600°F and sear wings on the Masterbuilt grate to crispen skin.
  9. Toss wings in Sweet Auburn BBQ Chilli Sauce.
  10. Top with diced green onions or fresh cilantro and serve with a wedge of lime. Squeeze lime over wings upon serving.

For safe meat preparation, reference the USDA website.

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