Let's get grilling

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.
Cooking for 4 people


  • jumbo wings
    2 dozen
  • kosher salt
    8 ounces
  • green onion or fresh cilantro for garnish
    2 bunches
  • lime


  • water
    8 cups
  • kosher salt
    ½ cup
  • sugar
    ¼ cup
  • whole black peppercorn
    1 tablespoon
  • garlic, smashed
    5 cloves

Sweet Auburn Chili Sauce:

  • water
    ½ cup
  • juice from 1 whole lime
  • juice from 1 whole orange
  • cornstarch
    2 tablespoons
  • sugar
  • white vinegar
    1 tablespoon
  • organic ketchup
    ¼ cup
  • Sriracha
    1 tablespoon
  • chili paste
    1 tablespoon
  • vegetable oil
    1 tablespoon
  • garlic, minced
    6 cloves

Credit: Recipe created by Howard and Anita Hsu of Sweet Auburn BBQ on behalf of Kingsford and Masterbuilt

Our Reviews

5 /5
1 Reviews
Rated 5 out of 5 by from Yum1 A delicious recipe and the directions were spot on.
Date published: 2021-07-21
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