Smoked Chicken Hot Wings Recipes

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.

Steps:

• For the wings: Heat a smoker to 250 degrees F. Toss the wing pieces with the salt and pepper and spread them on the middle grate of the smoker. Smoke them for 20 minutes, flip, and smoke for an additional 20 minutes. Remove the wings from the smoker and set aside.
• While the wings smoke, make the BBQ sauce: Put the vinegar, brown sugar, ketchup, Worcestershire sauce, red pepper flakes, salt and pepper in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer the sauce until it is reduced by 1/3, about 20 minutes. Cool to room temperature.
• While the wings smoke, make the dip: Combine the sour cream, green onions, feta, buttermilk, parsley, garlic, salt and pepper in a small bowl. Set aside.
• To finish the wings: Heat about 4 inches of oil to 375 degrees F in a large, wide heavy-bottomed pot over medium heat. Working in batches, fry the wings just to crisp and reheat them, about 2 minutes. Using a slotted spoon, transfer the cooked wings to a bowl. When they are all fried, toss them with the BBQ sauce, and then serve with the green onion dip, carrots and celery sticks.

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!