Smokey Chicken Wings Recipes

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SMOKED CHICKEN WINGS



Smoked Chicken Wings image

If you have an offset smoker, even a leaky old fellow with rust spots and broken wheels, this recipe will provide one of its finest uses. Smoking chicken wings for 15 minutes or so before grilling or roasting them under thin bastings of barbecue sauce yields meat that is smoky but not aggressively so, deeply flavorful, with a marvelous crust. But you don't need a smoker! Simply set up your grill for indirect cooking, with a fairly small fire, and use soaked wood chips to create a plume of smoke. Put the wings on the cool side of the grill, then cover it and allow the smoke to perform its magic. You'll get wings that are pale gold, the color of chamois that you can cook into perfection over the direct heat of the fire.

Provided by Sam Sifton

Categories     barbecues, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 3

16 to 20 small to medium chicken wings, tips removed (save them for stock)
Kosher salt and ground black pepper, to taste
1 cup barbecue sauce (see recipe)

Steps:

  • Build a small fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.
  • Place 2 or 3 handfuls of water-soaked wood chips - like apple, cherry or hickory - onto the coals. For a gas grill, place 2 or 3 handfuls of soaked wood chips onto two large pieces of aluminum foil, then fold the foil over to create a package for the wood. Pierce the top of that package a few times with a fork, then place it on top of the hottest burner on the grill.
  • Sprinkle the chicken wings generously with salt and pepper, then place them on the unheated side of the grill, opposite the wood chips. By this point, the chips should be starting to give off smoke. Cover the grill and allow the chicken to smoke for approximately 15 to 20 minutes.
  • Uncover the grill to release the smoke. At this point, you can move the chicken so it grills directly over the dying charcoal; cook the chicken over a low flame on a gas grill; roast it in a 425-degree oven; or cook it under the broiler until the chicken is crisp and cooked through, approximately 10 to 15 minutes. However you do it, baste the chicken occasionally with barbecue sauce and turn it often. Remove the chicken to a warmed platter and serve.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 3 grams, Sodium 553 milligrams, Sugar 16 grams, TransFat 0 grams

SMOKED CHICKEN HOT WINGS



Smoked Chicken Hot Wings image

Smoked chicken wings that are tender and delicious. Serve with celery sticks and blue cheese dressing.

Provided by Twayminator

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h23m

Yield 8

Number Of Ingredients 10

1 tablespoon kosher salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons Cajun seasoning
2 ½ pounds chicken wings
⅔ cup hot pepper sauce (such as Frank's RedHot®)
½ cup butter
1 ½ tablespoons white vinegar
½ teaspoon Worcestershire sauce
⅛ teaspoon garlic powder
1 pinch salt to taste

Steps:

  • Heat a smoker to 225 degrees F (110 degrees C) according to manufacturer's directions.
  • Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl to make dry rub. Sprinkle over chicken wings.
  • Cook chicken wings in the preheated smoker until tender, 1 to 1 1/4 hour.
  • Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth. Remove from heat.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.
  • Grill coated wings until skin is browned and starting to get crispy, 4 to 5 minutes per side. Transfer to a large bowl and stir in remaining sauce until wings are well-coated.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 0.9 g, Cholesterol 60.2 mg, Fat 18.5 g, Fiber 0.2 g, Protein 9.8 g, SaturatedFat 9.2 g, Sodium 1435.4 mg, Sugar 0.3 g

DRY RUB SMOKED CHICKEN WINGS



Dry Rub Smoked Chicken Wings image

Provided by oldworldgardenfarms

Number Of Ingredients 10

3 pounds chicken wings
1 tablespoon olive oil
1 tablespoon chili powder
1 tablespoon sweet smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 teaspoon ground cayenne pepper

Steps:

  • If wings are frozen, thaw.
  • Place approximately 3 cups of wood chips in a large bowl and cover with water. Let sit for at least one hour prior to heating.
  • Rinse wings with water and pat dry with paper towels to remove excess liquid.
  • Place wings in a large bowl/plastic bag and rub olive oil evenly into each piece.
  • Combine all seasonings in a bowl.
  • Sprinkle half of the season mix onto the chicken wings and rub in. Flip wings and sprinkle remaining half onto wings and rub in.
  • Let the dry rub sit on the wings for at least 30 minutes.
  • Preheat smoker to 250 degrees.
  • Place chicken wings on the racks, placing the largest pieces (usually the legs) closest to the heat source.
  • Add water-soaked wood chips to the box/tray on your smoker.
  • Smoke/heat wings maintaining a 250 degree temperature for the 45-60 minutes.
  • Flip wings and add more chips if desired (not necessary). After 90 minutes, check internal temperature of wings. Heat to 165 degrees.
  • Increase temperature to 375 degrees F and crisp the outer edge for approximately 20-30 minutes.
  • Remove from heat and cover until served.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

SMOKED CHICKEN WINGS



Smoked Chicken Wings image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h50m

Yield 6 servings

Number Of Ingredients 25

2 teaspoons cayenne pepper
Big pinch of kosher salt
Pinch of granulated sugar
Juice of 2 limes
2 pounds chicken wings
1/2 cup packed light brown sugar
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 tablespoon butcher grind black pepper
1 tablespoon Hungarian paprika
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
Buttermilk Herb Dipping Sauce, recipe follows, for serving
1 cup full-fat buttermilk
1/2 cup sour cream
1/4 cup finely grated Parmesan or pecorino cheese
1/4 cup finely chopped fresh parsley
1/4 cup finely sliced chives
1/4 cup finely chopped fresh dill
1 clove garlic, grated
Zest of 1 lemon and juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

  • For the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight. Allow the wings to come to room temperature for 30 minutes before cooking.
  • Soak 2 cups applewood chips in water for 1 hour
  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • For the Memphis dry rub: Combine the brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin and cayenne in a small bowl. Any rub that is not used can be stored in a mason jar for up to 1 month.
  • Drain the soaked wood chips and throw them directly on top of the coals.
  • Remove the wings from the marinade, then place on the grate on the indirect side of the grill. Cover the grill with a lid and allow the wings to smoke for 25 to 30 minutes.
  • To finish, move the wings to the hot side of the grill to char, about 2 minutes per side. Remove the wings from the grill and add to a mixing bowl. Season liberally with the rub and toss to coat. Serve with Buttermilk Herb Dipping Sauce.
  • In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too--just thin it out with some more buttermilk!

SMOKED CHICKEN WINGS



Smoked Chicken Wings image

This easy-to-prepare recipe is a surefire winner for your next party. Perfect for watching the game with friends! I use an offset smoker for this recipe, but indirect heat in a 22 1/2 kettle grill works fine too.

Provided by Jacob Larson

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h10m

Yield 8

Number Of Ingredients 5

16 chicken wings, tips discarded
¼ cup olive oil
¼ cup dry rub for chicken (such as McCormick® Grill Mates®)
1 pound mesquite wood chips, soaked in water
1 (8 ounce) bottle blue cheese salad dressing

Steps:

  • Place chicken wings in a large bowl. Pour in olive oil; toss with hands until coated. Coat wings evenly with dry rub.
  • Light charcoal and heat smoker to 170 to 200 degrees F (77 to 93 degrees C) according to manufacturer's instructions.
  • Drain wood chips and place half of them directly on the charcoal. Spread wings evenly on the cooking grate skin-side down.
  • Smoke wings until fragrant, about 1 hour.
  • Flip wings. Add remaining wood chips to the charcoal. Continue smoking until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 1 hour more.
  • Serve chicken wings with blue cheese dressing.

Nutrition Facts : Calories 294.7 calories, Carbohydrate 3.7 g, Cholesterol 38.9 mg, Fat 25 g, Fiber 0.6 g, Protein 14.2 g, SaturatedFat 4.7 g, Sodium 1075.9 mg, Sugar 0.8 g

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