Smokey Spiced Chicken Wings Recipes

SMOKED CHICKEN WINGS

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.

SMOKED SPICY CHICKEN WINGS

Steps:

• Preheat smoker to 200 degrees F (95 degrees C) and add 1 cup wood chips to start the smoke rolling.
• Liberally coat chicken wings with about 2 tablespoons Cajun seasoning.
• Place wings directly on the grate in the smoker or in an aluminum pan with holes to allow airflow. Add more wood chips as needed to continue smoke. Smoke wings for 2 hours.
• Combine butter, garlic, and 2 tablespoons Cajun seasoning in a large saucepan over medium-low heat; cook and stir until butter is melted, about 1 minute. Stir hot sauce into butter mixture; simmer, stirring occasionally, until sauce has thickened, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Preheat grill to 375 degrees F (190 degrees C).
• Cook wings, 10 to 12 at a time, in the deep fryer until no wings are longer pink in the center and are lightly browned on the outside, 5 to 7 minutes. Remove wings from the oil with a slotted spoon, letting excess oil drain from the wings.
• Place cooked wings on a baking sheet and liberally coat each wing with hot sauce mixture.
• Place coated wings directly onto the grates of the preheated grill; cook until sauce has caramelized and wings are crisp, 2 to 3 minutes per side.

SMOKED CHICKEN HOT WINGS

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.

DRY RUB SMOKED CHICKEN WINGS

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.

NASHVILLE HOT WINGS

Steps:

• Step 1: Cut the tips off the wings and discard or save them for stock. Cut each wing into 2 pieces through the joint, yielding the drumette and the flat. ShareTweetPin1K Shares Step 2: Place the chicken wings in a large bowl or on a rimmed baking sheet and sprinkle with the salt, pepper, onion powder, oregano, and pepper flakes. Stir so the spices coat the wings evenly. Stir in the olive oil. You can grill the wings right away, but you'll get a better flavor if you marinate them for 2 hours in the refrigerator before smoking. ShareTweetPin1K Shares Step 3: Make the Nashville Hot Chicken Baste: Place the cayenne, sugar, garlic powder, paprika, and salts in a heavy saucepan and whisk to mix. Cook over medium heat until the spices smell fragrant, 3 minutes. Whisk in the oil and butter and simmer for 2 to 3 minutes. Remove the pan from the heat and let the mixture cool to room temperature. ShareTweetPin1K Shares Step 4: Set up your grill for indirect grilling and build a medium fire (325 degrees). Brush and oil the grill grate. Or set up a smoker according to the manufacturer's directions and preheat to 325 degrees. ShareTweetPin1K Shares Step 5: Arrange the wings skin side up on the grate away from the heat over the drip pan. To add a smoke flavor, add the chips to the coals if using a charcoal grill or place in the smoker box of your gas grill. ShareTweetPin1K Shares Step 6: Indirect grill until the skin is browned and the meat cooked through, 50 to 60 minutes. After 30 minutes, start brushing the wings with Nashville Hot Chicken Baste. Baste once or twice more. To test for doneness, make a slit in the thickest part of the meat of the largest wing. The meat should be cooked through. ShareTweetPin1K Shares Step 7: Pile the wings on a platter. Reheat any remaining baste and pour it over the wings. Sprinkle with chopped chives and/or cilantro. Yeah, you'll definitely need napkins. ShareTweetPin1K Shares

SMOKEY SPICED CHICKEN WINGS

Steps:

• Pre-heat oven to 350 degrees.
• Grease a baking sheet with non-stick spray.
• In a small bowl, mix spices with bacon bits, and set aside.
• In a medium bowl, stir together mayonnaise and olive. Add chicken wings to the bowl and coat with mixture.
• Place coated chicken wings into a plastic bag. Then, pour spices over them. Close bag and shake until well combined.
• Remove wings from bag and place on baking sheet, skin side down.
• Bake for 50 minutes, turning over wings after 25 minutes. After baking, turn wings over again and broil on low for 2 to 5 minutes.

SMOKED CHICKEN WINGS

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!

SIXTEEN SPICE SMOKED CHICKEN

Steps:

• Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
• Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
• Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.