Smoked Spicy Chicken Wings Recipes

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.

SIXTEEN SPICE SMOKED CHICKEN

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.

HICKORY SMOKED CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken wings on a baking sheet.
• Bake in the preheated oven for 1 hour.
• Combine paprika, chili powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Coat baked chicken wings with the dry rub. Place wings in the smoker with the hickory wood chips.
• Smoke chicken for 1 hour at 225 degrees F (110 degrees C).
• Transfer smoked wings to a large bowl and toss with barbeque sauce.

SMOKED CHICKEN WINGS

Steps:

• Build a small fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.
• Place 2 or 3 handfuls of water-soaked wood chips - like apple, cherry or hickory - onto the coals. For a gas grill, place 2 or 3 handfuls of soaked wood chips onto two large pieces of aluminum foil, then fold the foil over to create a package for the wood. Pierce the top of that package a few times with a fork, then place it on top of the hottest burner on the grill.
• Sprinkle the chicken wings generously with salt and pepper, then place them on the unheated side of the grill, opposite the wood chips. By this point, the chips should be starting to give off smoke. Cover the grill and allow the chicken to smoke for approximately 15 to 20 minutes.
• Uncover the grill to release the smoke. At this point, you can move the chicken so it grills directly over the dying charcoal; cook the chicken over a low flame on a gas grill; roast it in a 425-degree oven; or cook it under the broiler until the chicken is crisp and cooked through, approximately 10 to 15 minutes. However you do it, baste the chicken occasionally with barbecue sauce and turn it often. Remove the chicken to a warmed platter and serve.

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!