Smoked Hot Wings
SMOKED HOT WINGS
Hot wings are a hot commodity when it comes to appetizers. Focusing on the initial smoking and cooking to get that perfect texture is a priority. Crispy on the outside, smokey and tender on the inside is the goal, and then comes the sauce toss. Although flavor possibilities are endless, I've included one of our sweet, tangy, spicy favorites in this recipe.
INGREDIENTS:
3-4 pounds of chicken wings
6 cups water
1/3 cup kosher salt
1/4 cup sugar
1/4 cup cider vinegar
1 tablespoon black pepper
Smokehouse Mesquite Chips or desired flavor
Olive oil or cooking spray for grill grates
SAUCE INGREDIENTS:
1/2 cup honey
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup melted butter
1-2 tablespoons chili sauce
1/2-1 teaspoon red chili flakes, optional
In a small bowl, mix all sauce ingredients until thoroughly combined.
DIRECTIONS:
Separate wings into drumsticks and wingettes. In a large glass bowl or a small crock, mix water, salt, sugar, vinegar and black pepper until ingredients are dissolved. Add chicken pieces to brine, making sure meat is completely submerged. Brine wings in the refrigerator 4-12 hours.
After chicken has brined, drain in a colander, discarding brine liquid. Do not rinse. Place wings on a wire rack and refrigerate, uncovered 1-3 hours. This will dry the skin making it crispier when grilling.
Prepare Smokehouse Little Chief or Smokehouse Big Chief by filling pan with chips. Preheat smoker at least 15 minutes or until chips begin to smoke.
Place chicken on Smokehouse Teflon Screen covered racks. Smoke 60-90 minutes or until one pan of chips has finished smoking.
In a small bowl, mix sauce ingredients until thoroughly combined. Place in a large bowl to prepare for grilled wings.
Preheat grill on high heat, about 400 degrees. Prepare 1/2 the grill for indirect heating (no direct flames/briquettes.) Lubricate grill grates with a paper towel coated in olive oil or cooking spray. Remove chicken from smoker and place on grill grates over indirect heat. Close grill and cook 15-20 minutes. Turn chicken over and repeat cooking chicken on the other side. Chicken should be beginning to brown without flare-ups.
Once chicken has almost cooked through, move chicken to direct heat or simply turn the flame to medium-high under chicken. Continue grilling chicken, with the grill open, until skin reaches desired crispiness.
Do not leave unattended and move chicken around to prevent excess charring. Remove chicken from the grill and immediately toss in sauce, thoroughly coating.
Serve with celery and herbed greek yogurt if desired.
Recipe by: Tiffany Haugen