Huli Huli Chicken Wings

Ingredients

• 4-5 lb chicken wings, scored
• Noble Saltworks Hickory Smoked Salt
• Noble Saltworks Smoked Black Pepper

Huli Huli Marinade/Sauce:

• 1/2 cup brown sugar
• 1/2 cup Hoff & Pepper Smoken Ghost Ketchup
• 1/2 cup tamari soy sauce
• 1/2 cup pineapple juice
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 tbsp grated garlic
• 2 tbsp grated ginger
• 2 tbsp Hardcore Carnivore Amplify
• 2 tsp smoked paprika

Instructions

Combine all ingredients for the Huli Huli Marinade in a bowl and whisk to combine. Place half of the mixture in a zip-top bag with the scored chicken wings. Reserve the other half of the marinade for saucing the wings. Marinate chicken overnight.

Remove the chicken from the marinade. Season with smoked salt and pepper.

In a Lodge 8” Skillet, reduce the remaining marinade by half, to thicken for finishing.

Build a small hot charcoal bed in the fire box of your Ooni Karu 16. Place Kamado Joe Big Block lump charcoal (not too much!) in the basket with Kamado Joe fire starters. Place the lid on the oven. Close the door of the oven. Make sure the chimney baffle is wide open. Let the charcoal burn white.

When the oven temp comes down to 600, place a Lodge Cast Iron Casserole Dish in the Ooni and preheat for a few minutes.

Add the wings to the casserole dish.

Add a chunk or two of smoking wood to the charcoal.

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After 10 minutes, toss the wings to turn. Keep cooking, adding wood as needed to brown the chicken.

Remove wings when browned and the internal temperature reaches 180ºF, about 15-20 minutes total.

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Remove the casserole dish from the oven. Add the reduced Huli Huli Sauce to the chicken and toss to coat.