Crispy Smoked Chicken Wings And Legs Cilantro Lime And Sriracha And A Celery And Radish Salad Food

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!

CHICKEN, CELERY, AND RADISH SALAD

Steps:

• Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.
• Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.
• Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.

CRISPY SMOKED CHICKEN WINGS

Steps:

• Combine peppercorns, coriander, mustard, fennel, and cumin in a mortar and pestle; crush until fragrant and just broken.
• Bring water to a boil in a saucepan. Add peppercorn-seed mixture, onion, garlic, ginger, rosemary, thyme, and bay leaves; bring back to a boil. Reduce heat to low; simmer until flavors meld, about 25 minutes. Cool brine, about 10 minutes.
• Pour 2 cups brine into a large 10-quart plastic container with a tight-fitting lid. Stir in sugar and salt until dissolved. Add chicken wings, lemon zest and juice, and lime zest and juice.
• Drop ice into the pot with the remaining brine to cool it down. Pour into the plastic container. Add enough apple juice to cover the wings. Stir well and seal container; refrigerate for 24 to 48 hours.
• Preheat smoker to 275 to 300 degrees F (135 to 150 degrees C) according to manufacturer's directions.
• Rinse wings under cold tap water; dry, unstacked, on wire racks. Place the racks into the smoker. Add applewood chips according to manufacturer's directions. Smoke until chicken develops a smoky flavor but is not fully cooked, about 25 minutes. Transfer wings to a tray and pat dry with paper towels.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry wings, 8 to 10 at a time, until golden brown and crispy, 60 to 90 seconds.