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Smoked Pad Thai Chicken Wings



16 each jumbo cut Springer Mountain Farms chicken wings

2 tablespoons roasted unsalted peanuts, rough chopped

1/2 cup chicken broth


1/4 cup fish sauce

2 tablespoons soy sauce

1/2 cup plus 2 tablespoons light brown sugar

4 tablespoons sriracha hot sauce

1/4 creamy peanut butter (homemade if possible)


1/4 cup red bell pepper, thinly sliced

1/4 cup red onion, thinly sliced

1/4 cup mung bean sprouts

1 tablespoon jalapeno, thinly sliced

2 tablespoons cilantro leaves

2 tablespoons Kosher salt

1 teaspoon fresh squeezed lime juice


  1. Rinse wings under cold water and allow to dry for 10 to 15 minutes/
  2. Combine all sauce ingredients together in a blender and puree until very smooth.
  3. Using half the sauce, marinate the wings, cover, and refrigerate for 4 to 48 hours.
  4. Remove wings from marinade and smoke for 60 minutes at 225 degrees. If a smoker is unavailable, bake in an oven at 250 degrees for 60 minutes.
  5. Remove wings from the smoker/oven and reserve. Preheat the oven to 425 degrees.
  6. Place wings on a cooking sheet pan. Cover wings with remaining sauce and chicken broth.
  7. Cook wings with sauce in oven for 7 to 10 minutes or until sauce has boiled and slightly reduced.

For the slaw

  1. Combine all slaw ingredients together in a mixing bowl and reserve.


Place wings on a serving platter. Garnish wings with roasted peanuts and slaw.  Serve immediately.

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