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!
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 JERK CHICKEN WINGS WITH HONEY-TAMARIND DIPPING SAUCE
This fragrant and spicy jerk marinade gives an instant shot of Jamaican flavor to these smoky wings. Pimento wood, which comes from the allspice tree, provides the unique smoke flavor of Jamaican jerk chicken. Hard to find in the US, the unique flavor of the wood really has no exact substitute but apple and pecan wood are often suggested as an acceptable substitute. Stay away from stronger woods such as hickory or mesquite as those woods will overpower the flavor of the jerk marinade. The tart tamarind melts into mellow honey smooth dipping sauce making these an instant tailgating classic.
Provided by Bobby Flay
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the smoked jerk chicken wings: Brush the chicken with canola oil. Combine the sugar, allspice, chile, black pepper and salt. Generously coat the chicken with the spice mix.
- Heat the grill to medium for indirect grilling. Add the chips to the coals or put in a smoke box and add to the grill. Place the chicken on the grill over medium heat, and cook until golden browned and crisp, about 5 minutes. Cover the grill. Grill until the chicken is brown and crisp and just cooked through, about 10 minutes. Remove from grill and place the chicken in a large bowl.
- Meanwhile, for the honey-tamarind dipping sauce: Combine 1/2 cup water, the orange juice, honey, ketchup, tamarind and ginger in a small saucepan and bring to a boil. Reduce the heat to medium and cook until slightly thick, about 15 minutes. Remove from the heat and remove and discard the ginger. Season with salt and pepper. Whisk in the vinegar. Keep warm.
- Add the honey-tamarind dipping sauce to the bowl of chicken and toss to coat. Sprinkle with salt and transfer to a platter.
BUFFALO CHICKEN WINGS WITH BLUE CHEESE DRESSING
This is an iconic dish. It's Americana. It never gets old. No matter how much you make, there is rarely much leftover. There is no game day without these types of wings. The important thing for me is the fresh and powdered garlic combination in the dressing. You definitely need both. Make the dressing the night before for even better flavors. I like to serve this with sliced cucumbers, carrots and whole romaine spears to dunk in the dressing. I often double this dressing recipe, too, because you need more than you think...
Provided by Alex Guarnaschelli
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise and buttermilk with the blue cheese, minced garlic, Worcestershire, the 1 tablespoon vinegar, hot sauce, garlic powder and a generous pinch of salt. Taste for seasoning. Add more vinegar if it needs additional acidity. Add more salt, if necessary. Add a splash of water, if necessary, to loosen the dressing or if the flavors are too intense. Set aside.
- Make the Buffalo sauce: Melt the butter with the garlic in a medium saucepan over medium heat. Whisk in the hot sauce. Keep warm.
- Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings from the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess.
- Fry the wings: Lower half of the larger wings into the oil and gently "swirl" the oil with a slotted spoon as they fry. This swirling will assure the wings fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack. Season with salt. Cook the rest of the wings in batches, keeping the fried wings warm on the second baking sheet in the oven until all are cooked. Leave the wings in the oven for at least 10 minutes to assure all are cooked through.
- Toss the wings in a large bowl with all of the Buffalo sauce. Serve on a large platter with the blue cheese dressing and vegetables on the side.
SMOKED JERK CHICKEN WINGS WITH SPICY HONEY-TAMARIND GLAZE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 6h5m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Brine the chicken: Combine 2 quarts water, the salt and sugar in a medium saucepan; bring to a boil and cook until the salt and sugar dissolve, about 5 minutes. Remove from the heat and add the garlic, thyme, cinnamon, allspice, peppercorns and Scotch bonnet. Let the brine cool completely. Add the chicken wings to the brine, cover and refrigerate at least 4 hours and up to 8 hours. Remove the wings from the brine, rinse well with cold water and pat dry. Put the wings on a baking rack set over a baking sheet and put in the refrigerator to dry, at least 1 hour and up to 8 hours. Meanwhile, soak 2 cups pimento or apple wood chips in water at least 30 minutes.
- Make the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and cook until soft, about 2 minutes. Pour in the orange juice and 1/2 cup water and bring to a simmer. Add the tamarind, ketchup and honey and cook, stirring occasionally, 5 minutes. Remove from the heat, whisk in the vinegar and Sriracha, and season with salt and pepper. Let cool slightly. Heat your grill to medium for indirect grilling. Add the drained wood chips to the coals in a charcoal grill or put them in the smoker box of a gas grill. Close the grill cover and let smoke build, 10 minutes. Add the wings to the grill directly over the heat source, close the lid and grill until golden brown on both sides, 10 to 15 minutes per side. Transfer to the cooler side of the grill (indirect heat), cover the grill and continue cooking until the wings are cooked through, about 15 minutes. Put the wings in a large bowl. Add the honey-tamarind glaze and toss to coat. Season with salt, transfer to plates and garnish with scallions.
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
More about "smoked jerk chicken wings with blue cheese dressing recipes"
SMOKY SPICY CHICKEN WINGS WITH BLUE CHEESE DRESSING
From fodmapeveryday.com
5/5 (3)Category Appetizer, Side Dish, SnackCuisine AmericanTotal Time 1 hr 5 mins
- Make the Dressing: Gently stir together the blue cheese, sour cream, yogurt, mayonnaise, and lemon juice or vinegar in a small bowl. Season to taste with salt (if needed) and pepper. The dressing is ready to serve, or you may refrigerate it in an airtight container for up to 2 days. If you are going to use it right away, make it while the wings are in the oven to save time.
- Prepare the Wings: Preheat oven to 400°F/200°C. Line a large rimmed sheet pan with aluminum foil, then place a rack on the foil.
- Place wings in a mixing bowl and season with salt, pepper, smoked paprika and cayenne tossing well to coat evenly. Place wings on rack, evenly spaced. Roast for about 35 to 45 minutes or until wings are just cooked through and register 165°F/74°C with an instant-read thermometer.
- Arrange warm wings on a platter and serve immediately with blue cheese dressing for dipping and some carrot and celery sticks, too. The wings can be served at room temperature as well or reheated, but wings are so small that they tend to get overcooked upon reheating. Try to time serving as close to when they come out of the oven as possible. Pass the napkins.
SMOKED JERK CHICKEN WINGS- SPICY AND SMOKY | HEY GRILL, HEY
From heygrillhey.com
4/5 (5)Category Appetizers, Main DishCuisine Barbecue, Party FoodTotal Time 9 hrs 15 mins
- 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.
SMOKED JERK CHICKEN WINGS WITH BLUE CHEESE DRESSING
From pinterest.com
SMOKED JERK CHICKEN WINGS WITH BLUE CHEESE DRESSING
From foodstf.com
GRILLED JAMAICAN JERK CHICKEN WINGS RECIPE | FOODAL
From foodal.com
SMOKED CHICKEN WINGS WITH BLUE CHEESE DIP - BROIL KING
From broilkingbbq.com
BLUE CHEESE DRESSING RECIPE FOR WINGS (NO MAYO)
From sipbitego.com
SMOKED JERK CHICKEN | OKLAHOMA JOE'S®
From oklahomajoes.com
SMOKED CHICKEN WINGS RECIPE TO TRY AT HOME BBQ PARTY!
From smokegears.com
SMOKED CHICKEN WINGS (+ DRY RUB) - THE WOODEN SKILLET
From thewoodenskillet.com
SMOKED JERK CHICKEN WINGS WITH BLUE CHEESE DRESSING
From recipenet.org
SMOKED KICK'N CHICKEN WINGS WITH BLEU CHEESE DRESSING - YOUTUBE
From youtube.com
SMOKED JERK CHICKEN WINGS | OLIVE OIL MARKETPLACE
From oliveoilmarketplace.com
SMOKED JERK CHICKEN WINGS WITH BLUE CHEESE DRESSING
From punchfork.com
SIMPLE JERK CHICKEN WINGS - JAMAICAN RECIPES
From jamaicans.com
SMOKED JERK CHICKEN WINGS WITH BLUE CHEESE DRESSING
From foodnetwork.cel02.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love