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TKO Wings

TKO Wings

Smoky, crispy, sweet heat perfection. These TKO Wings from ambassador Tony Ramirez get kissed with applewood smoke, fried until perfectly crispy, then tossed in a rich, savory-spicy sauce loaded with Japanese BBQ flavor, chipotle heat, and creamy balance. Finished with smoked gouda, these wings absolutely live up to the name.

Prep

20 minutes

Cook time

1½ hours

Serves

4–6

Steps

  1. Pat the wings completely dry with paper towels.
  2. Lightly coat with duck fat spray or olive oil, then season generously on all sides with garlic jalapeño seasoning.
  3. Preheat your smoker to 225°F for indirect cooking and add Bear Mountain Applewood chunks.
  4. Place the wings on the smoker and cook until they reach 120–130°F internal and develop a light golden color.
  5. Remove the wings and let rest for 10–20 minutes.
  6. While the wings rest, combine all TKO sauce ingredients in a bowl or blender and mix until smooth. Warm slightly before tossing.
  7. Heat oil for frying and fry the wings until dark golden brown, crispy, and the internal temperature reaches 185–200°F.
  8. Transfer the hot wings to a large bowl and toss generously with the TKO sauce.
  9. Finish with shredded smoked gouda cheese and serve immediately.

Ingredients:


Wings

  • 2–3 lbs. party wings 
  • 1–2 TBSP garlic jalapeño seasoning 
  • Duck fat spray or olive oil spray 


TKO Sauce

  • ½ stick butter, melted 
  • ¼ cup Japanese barbecue sauce 
  • 2 TBSP chipotle pepper sauce 
  • 1 TBSP sour cream or Mexican crema 
  • 1 TSP soy sauce or 1 tbsp white miso 
  • Dash chicken bouillon (optional) 


Optional Garnish

  • Shredded smoked gouda cheese 

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TKO Wings

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