HICKORY SMOKED CHICKEN WINGS
Tender hickory-smoked chicken wings without the wait.
Provided by How To Smoke
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 2h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 31.7 g, Cholesterol 53 mg, Fat 13.2 g, Fiber 1.1 g, Protein 17.5 g, SaturatedFat 3.6 g, Sodium 1044.2 mg, Sugar 22.2 g
HICKORY-SMOKED JERK CHICKEN WINGS WITH PICKLED PINEAPPLE
Dale Talde doesn't specialize in barbecue, but he does love Miami, so participating in this event was a no-brainer. "There are dudes who take this stuff way seriously," Dale says. "I wasn't trying to win." Instead, he set out to create a dish that spoke to the climate in Miami: smoked jerk chicken wings, seared on the grill at the last minute, and a side of pickled pineapple. "I wanted to foil the jerk spice with something refreshing," he says. "You don't need the pineapple, but it's awesome!"
Provided by Food Network
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the marinade for the wings: Puree the cilantro, thyme, onion, garlic, chiles, lime juice, cinnamon, nutmeg, allspice, cumin and 2 teaspoons salt in a blender until smooth. Put the chicken wings in a large bowl and pour in the marinade. Cover and refrigerate overnight.
- Make the pickled pineapple: Combine the vinegar and sugar in a large saucepan over high heat and bring to a boil. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the lime, orange and yuzu juices. Add the pineapple, onion, roasted red peppers and 2 tablespoons salt. Let sit at room temperature until the pineapple is completely cool and tender, at least 3 hours. Add the cilantro.
- Make the wings: Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a very low heat (165 degrees F to 175 degrees F). Scatter some of the wood chips over the hot coals. Remove the wings from the marinade (no need to wipe them off) and arrange on the cooler side of the grill, over the drip pan. Cover the grill and adjust the vents to maintain a low heat. Cook 2 hours, adding more wood chips halfway through and more charcoal as needed.
- Remove the wings from the grill. Spread out the coals and bring the grill temperature up to medium high (325 degrees F to 350 degrees F). Grill the wings over direct heat, covered and turning often, until the meat easily pulls away from the bone, 20 to 25 minutes. Serve with the pickled pineapple.
HICKORY SMOKED CHICKEN WINGS WITH JERK SAUCE AND LIME
Provided by Food Network
Categories appetizer
Time 16h25m
Yield 7 to 9 servings
Number Of Ingredients 28
Steps:
- For the marinade: Whisk together the vinegar, curry powder, fish sauce, lime juice, soy sauce, brown sugar, palm sugar, Thai chilies, cilantro, garlic powder, onion powder, black pepper, salt, lemongrass, coriander, granulated sugar, star anise, garlic and kaffir lime leaves in a large container. Add the chicken wings and enough water to fully cover. Refrigerate overnight.
- Transfer the chicken wings to hotel pans in a single layer skin-side up, making sure to remove as many seeds or herbs from the marinade as possible. Refrigerate uncovered 1 to 3 hours so the chicken wings lightly dry and build a pellicle.
- Prepare a smoker with hickory wood and heat it to 225 degrees F. Transfer the wings to the smoker and smoke until just barely cooked on the inside, 2 1/2 to 3 hours. Let cool.
- For the jerk sauce: Whisk together the lime juice, ground black pepper, cafe black pepper, curry powder, fish sauce and salt to taste in a small bowl.
- Heat the oil to 350 degrees F in a deep fryer or pot. Place the wings in the oil skin-side up, being careful not to overcrowd the pot. Cook until golden brown, then transfer to a drip tray, rack or paper towels.
- Brush the jerk sauce on the wings while they are still hot. Serve on butcher paper with the cilantro and limes.
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!
SMOKED CHICKEN WINGS
If you have an offset smoker, even a leaky old fellow with rust spots and broken wheels, this recipe will provide one of its finest uses. Smoking chicken wings for 15 minutes or so before grilling or roasting them under thin bastings of barbecue sauce yields meat that is smoky but not aggressively so, deeply flavorful, with a marvelous crust. But you don't need a smoker! Simply set up your grill for indirect cooking, with a fairly small fire, and use soaked wood chips to create a plume of smoke. Put the wings on the cool side of the grill, then cover it and allow the smoke to perform its magic. You'll get wings that are pale gold, the color of chamois that you can cook into perfection over the direct heat of the fire.
Provided by Sam Sifton
Categories barbecues, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 3 grams, Sodium 553 milligrams, Sugar 16 grams, TransFat 0 grams
More about "hickory house smoked chicken wings recipes"
AMAZING SMOKED CHICKEN WINGS - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
4.7/5 (409)Total Time 2 hrs 10 minsCategory BBQCalories 607 per serving
HICKORY SMOKED CHICKEN WINGS | UMAMI
From umami.site
Ratings 27Calories 283 per servingCategory Appetizer, Dinner
- Start by combining the brown sugar, smoked paprika, cumin, chipotle, salt, and pepper with the Ancho chili and garlic powders.
- Place the wings in a large colander in the sink and add the Tabasco sauce, mixing the wings and the sauce together.
- Add in the dry rub and mix it thoroughly with the wings, making sure the wings are evenly coated.
- Smoke the wings at 250℉ for 2 to 2-1/2 hours, making sure to turn the wings halfway through so they cook evenly.
SMOKED HICKORY CHICKEN WINGS | WOMAN & HOME
From womanandhome.com
BOURBON BBQ SMOKED CHICKEN WINGS - THE CHUNKY CHEF
From thechunkychef.com
SIMPLE HICKORY SMOKED CHICKEN - JAMIE GELLER
From jamiegeller.com
SMOKED CHICKEN WINGS - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (7)Category Appetizer, Main CourseCuisine AmericanTotal Time 2 hrs 8 mins
SMOKED CHICKEN WINGS | KINGSFORD®
From kingsford.com
SMOKED CHICKEN WINGS - THE COOKIE ROOKIE®
From thecookierookie.com
SWEET HEAT WINGS | HICKORY SMOKED CHICKEN WINGS | BIG GREEN …
From youtube.com
MAKE PERFECT HICKORY SMOKED CHICKEN WINGS EVERY TIME - FRYERLY
From fryerly.com
BEST HICKORY SMOKED CHICKEN WINGS RECIPE EVER! - JOYFULFRYER
From joyfulfryer.com
HICKORY SMOKED CHICKEN WINGS - WINGS ON THE GRILL - SAVORY …
From savoryexperiments.com
HICKORY SMOKED BBQ CHICKEN WINGS - GLAZED & BRAZED
From glazedandbrazed.com
BUFFALO-STYLE HICKORY SMOKED WINGS RECIPE - BRADLEY SMOKERS
From bradleysmoker.com
SMOKED CHICKEN WINGS - HOUSE OF YUMM
From houseofyumm.com
SMOKED CHICKEN WINGS • THE WICKED NOODLE
From thewickednoodle.com
HICKORY HOUSE SMOKED CHICKEN WINGS RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
CHICKEN WINGS WITH ALABAMA WHITE SAUCE AND GRILLED PEACHES
From acadianatable.com
THE BEST CRISPY SMOKED CHICKEN WINGS (8 FLAVOR OPTIONS!)
From foodieandwine.com
You'll also love