Crispy Smoked Chicken Wings And Legs Cilantro Lime And Sriracha And A Celery And Radish Salad Recipes
CRISPY SMOKED CHICKEN WINGS
These wings are loaded with brined flavor, kissed with smoke, then deep-fried to golden brown deliciousness. Toss wings immediately with your favorite sauce as soon as they come out of the deep-fryer.
Provided by OxPatchReb
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time P1DT2h21m
Yield 12
Number Of Ingredients 21
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.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 34.8 g, Cholesterol 23.8 mg, Fat 12.3 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 2.4 g, Sodium 35.3 mg, Sugar 25.8 g
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- Combine the marinade ingredients in a bowl, and add the chicken wings. Toss and coat the wings, and then dump them in a ziplock bag and place them in the fridge to marinate for 1-2 hours.
- Heat the oil in a large cast iron pan or Dutch oven. Use a deep frying thermometer to monitor the temperature. The oil will be ready to fry in when it reaches a temperature of 360º.
- While the oil is heating, preheat the oven to 350º. After the wings have finished marinating for a couple of hours, spread them out on a baking tray, along with any liquid from the marinade, and bake for 15-20 minutes, until just about cooked through. Remove from the oven and let cool slightly.
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