Pecan Pellet-Smoked Chicken Wings with Yuzu Miso Glaze

• 4 lbs Chicken wings
• 100 g Smokin Pecan Pellets
• 3 tablespoon Avocado Oil
• ¼ cup Cornstarch
• 2 tablespoon Sea salt
• 2 tablespoon Ground black pepper
• 4 tablespoon Granulated onion
• 4 tablespoon Granulated garlic

Yuzu Miso Glaze

• ¼ cup Yuzu extract
• ¼ cup Japanese miso paste
• 2 tablespoon Brown sugar
• 1 tablespoon Minced garlic
• ½ cup Mirin

• Load the Ninja Woodfire Grill with Smokin Pecan Pellets and set to the Aircrisp function. Preheat to 390°F (199°C) and activate the Woodfire setting so the grill begins to produce smoke.
• Toss the wings with avocado oil to coat, then sprinkle them evenly with cornstarch, sea salt, black pepper, granulated garlic, and granulated onion. The cornstarch helps create a crisp skin while the seasonings add depth of flavor.
• While the grill preheats, make the Yuzu Miso Glaze. In a small sauté pan combine yuzu extract, miso paste, brown sugar, minced garlic, and mirin. Bring to a gentle boil, then reduce heat and simmer, stirring, until the mixture reduces by about a quarter and thickens enough to coat the back of a spoon.
• When the grill indicates “Add Food,” place the wings on the rack and smoke/airfry for 20 minutes, flipping once halfway through to ensure even cooking and smoke exposure.
• Remove the wings and increase the Aircrisp temperature to 450°F (232°C). Return the wings to the grill for an additional 5 minutes to intensify crispness.
• Brush the wings generously with the Yuzu Miso Glaze. When the grill again indicates “Add Food,” place the glazed wings back in for 5 minutes more — no flipping required — to set the glaze and build a glossy finish.
• Serve immediately so the skin stays crisp and the glaze is at its best. Enjoy the contrast of smoky pecan flavor with the bright, savory notes of yuzu and miso.