SMOKY RUBBED CHICKEN WINGS WITH HONEY, BOURBON, AND MOLASSES SAUCE
I order chicken wings anytime I see them on a menu, and this recipe will make you realize just how incredible they can be. After a lot of trial and error, when I finally got the rub right I felt like I had unlocked a magic puzzle. There are a lot of ingredients in the rub, but they provide a perfect mix of sugar and spice, and the bourbon-spiked sauce coats the wings in yet another layer of bold flavor. If you prefer the grill to the oven, grill the wings over medium indirect heat (about 400 degrees F) for about 40 minutes, until they are almost done, before adding the sauce.
Provided by Chris Santos
Categories appetizer
Time 6h
Yield 6 servings
Number Of Ingredients 21
Steps:
- To make the sauce: Bring all of the ingredients to a boil in a medium saucepan over medium-high heat, whisking often. Reduce the heat to medium-low and simmer, whisking occasionally to discourage scorching, until lightly thickened and reduced by about one-quarter, about 30 minutes. Remove from the heat and let cool. (The sauce can be covered and refrigerated for up to 2 weeks.)
- To make the rub: Whisk all of the ingredients together in a small bowl.
- Put the wingettes in a very large bowl and toss with the rub. Divide the wingettes among two 1-gallon self-sealing plastic bags, seal, and refrigerate for at least 4 hours or overnight.
- Position racks in the top third and center of the oven and preheat the oven to 400 degrees F. Line two 18-by-13-inch half-sheet pans with aluminum foil for easy cleanup.
- Spread the wingettes out on the baking sheets, spacing them well apart. Roast the wingettes, turning the wings over and switching the positions of the baking sheets from top to bottom and front to back halfway through cooking, until the wings are crisp and cooked through, about 40 minutes. During the last 5 minutes, brush the wings with some of the sauce. Remove the wings from the oven.
- Position a broiler about 8 inches from the source of heat and preheat the broiler on high. In batches, broil the wings to caramelize the sauce in spots, about 3 minutes. Serve hot, with any leftover sauce passed on the side.
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
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!
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.
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
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- Add all ingredients for the marinade in a blender or food processor. Process until fully combined. Add water one tablespoon at a time while the blender is on until the marinade reaches a smooth consistency.
- In a gallon zip top bar or large glass bowl, pour the marinade directly over the chicken wings. Cover and refrigerate 8 hours, or overnight.
- When you're ready to cook, start up your smoker (or oven) and try to keep the temperature around 200 degrees. Once your grill/oven is up to temperature, place the wings directly on the grill grate or on a metal cooling rack over a cookie sheet. You don't want the wings to cook sitting in their own juices or the skin will be soggy instead of crisp. Shake on some additional jerk seasoning before closing the door, if you like.
- Flip wings over every 30 minutes. Allow the wings to cook for a total of 1 1/2 hours. The wings will be brown and crispy and the internal temperature should read 165-170 degrees F. Serve with a side of ranch dressing/sour cream/Greek yogurt to cool the heat a little and garnish with additional sliced green onions.
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- Hill Country Smoked Chicken Wings with Texas Ranch Dressing. Rubbing chicken wings with a variety of sweet and spicy seasonings before smoking gives them a double dose of delicious flavor.
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