SIXTEEN SPICE SMOKED CHICKEN
Provided by Bobby Flay
Categories main-dish
Time 3h10m
Yield 2 to 4 servings
Number Of Ingredients 18
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.
SMOKED CHICKEN HOT WINGS
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
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
SMOKED CHICKEN WINGS
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
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
SPICY GRILLED CHICKEN WINGS
We make these all the time! Some marinades need just a short time, but this really tastes amazing if you let it take up space in your fridge for at least 12 hours, preferably up to 48 hours. They taste great at room temperature, so you can even cook them in advance. Prep time, as always, includes marinating time.
Provided by Mirj2338
Categories Lunch/Snacks
Time 12h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the pepper and salt in a medium bowl.
- Add the garlic cloves and crush into the salt and pepper to make a thick paste.
- Add the lemon juice, crushed red pepper, and hot sauce.
- Whisk in the olive oil slowly until well combined.
- Place the chicken wings in a large sealable plastic bag.
- Add the marinade and seal the bag tightly.
- Shake the bag well to coat.
- Refrigerate for 12-48 hours.
- Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
- Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.
- Do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly.
- Throw away the marinade.
- Serve hot, at room temperature, or chilled (see how versatile this is?).
- The wings can be refrigerated for up to 2 days before serving chilled, or reheated.
Nutrition Facts : Calories 337.4, Fat 27.3, SaturatedFat 5.8, Cholesterol 87.4, Sodium 472.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.3, Protein 21
SMOKEY SPICED CHICKEN WINGS
Looking for a moist piece of chicken, full of flavor with a crispy skin? Try this recipe that I whipped up in my kitchen using a mayo coating, a mix of spices, flax seed and bacon.
Provided by Caramella Girl
Categories Chicken
Time 1h
Yield 6 wings, 2-3 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 833.4, Fat 64.5, SaturatedFat 15.4, Cholesterol 202.6, Sodium 822.4, Carbohydrate 13.1, Fiber 1.9, Sugar 3.1, Protein 49
SMOKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h50m
Yield 6 servings
Number Of Ingredients 25
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!
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