Smoked Jumbo Chicken Wings 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!

HICKORY HOUSE SMOKED CHICKEN WINGS

Steps:

• Preheat a smoker for cooking with hickory wood at 240 degrees F.
• Wash and pat dry the wings. Dry-rub the wings with the Hickory House Dry Rub. Place the wings evenly on a smoker rack. Smoke in the smoker until they are golden brown, about 45 minutes. Arrange on a platter and serve with the Blue Cheese Dressing.
• Combine the brown sugar, paprika, cumin, dehydrated garlic, citric acid, celery seed, dill, mustard, black pepper, chile flakes, cayenne and white pepper in a bowl.
• Combine the mayonnaise, sour cream, buttermilk, garlic, salt and white pepper in a bowl and stir to mix well. Fold in the blue cheese.

SMOKED JUMBO CHICKEN WINGS

Steps:

• Preheat a smoker to 310 degrees F.
• Stir together the chili powder, paprika, garlic powder, dried parsley, pepper, rosemary, sage, onion powder and salt in a bowl.
• Coat the wings in the rub (save the remainder for another use). Place in the smoker until wings reach an internal temperature of 165 degrees F, about 1 hour 30 minutes.
• Heat oil in a deep-fryer to 350 degrees F.
• Deep-fry wings for 2 to 3 minutes. This makes them crispy on the outside and juicy inside.
• Generously toss wings in Soy Ginger Sauce. Serve Ranch dressing or Alabama sauce on the side to cool the heat from the chiles.
• Blend soy sauce, lime juice, sesame oil, garlic powder, onion powder, ground ginger, garlic and fresh ginger in a food processor. Continue to process, slowly adding olive oil until smooth. Add peppers last, then mix.

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.

SMOKED CHICKEN WINGS

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.