Smoked Chicken Wings With Carolina Bbq Sauce And Green Onion And Feta Dip Recipes

Steps:

• For the BBQ seasoning: Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne in a small bowl.
• Preheat your smoker or grill to 275 degrees F.
• If using a charcoal or gas grill, prepare for two-zone cooking with heat or coals on one side of the grill and none on the other. If using a gas grill, prepare your smoking pouches by tearing off 2 large pieces of heavy-duty aluminum foil and layering them flat on your work surface. Place two cups of dry wood chips on the center of your foil. Fold up each long side and crimp to secure. Then roll up the ends to make a sealed wood chip pouch. Poke holes in the top of your pouch to allow the heat from the fire to singe the wood chips inside the pouch and make some gorgeous smoke that will be released through the holes and add a delicious smoke flavor to your food. Repeat this process so you have a total of 3 pouches.
• Combine the softened butter and the BBQ seasoning in a small bowl. Use your fingers to loosen the skin of the chicken and spread the seasoned butter up under the skin. Spread any remaining butter on top of the chicken skin.
• Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates over indirect heat on your smoker or grill. Add the wood of your choice; I recommend apple, cherry, maple, or pecan. If using a grill, place the smoking pouch on the direct heat. Close the lid and smoke for 2 1/2 to 3 hours, replacing the smoking pouch as necessary. Breasts should be about 160 to 165 degrees F. The thighs should be about 170 to 175 degrees F. If needed, rotate the chicken once during smoking.
• While your chicken is smoking, prepare your BBQ sauce. Combine the ketchup, brown sugar, vinegar, honey, salt, smoked paprika, garlic powder, onion powder and black pepper in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and allow to cool.
• Baste the chicken with the honey BBQ sauce during the last 30 minutes of cooking (this is optional). Once the chicken has reached the correct internal temperature, remove it from the grill, rest for 10 minutes, slice, and serve.

Steps:

• Wings
• If using a charcoal grill, fill chimney starter with charcoal; light and let burn until coals are covered with a thin layer of ash. Pour contents of chimney onto one side of grill. Arrange 3 chunks of wood or a handful of chips next to, not on top of, coals. (Placing them on top of the coals will cause them to burn too quickly; you want the wood to catch slowly and smolder.) Place grate on grill and cover grill, positioning vent on lid as far from heat source as possible. (This will help draw the smoke up and over the meat as it rises.)
• If using a gas grill, prepare grill for medium-low indirect heat, leaving one or two burners off. Place wood chips in smoker box and set over direct heat; cover grill.
• Stick an ovenproof probe thermometer through top vent if your grill has one. Heat until thermometer registers around 275°F, adjusting vents on bottom and top of grill or control knobs as needed to maintain temperature. Get any high-heat grilling done while you wait for the temperature to drop.
• Meanwhile, mix paprika, salt, chili powder, garlic powder, onion powder, chipotle chile powder, and mustard powder in a small bowl. Arrange wings on a large rimmed baking sheet and sprinkle half of rub over top. Turn over and sprinkle remaining rub over other side. Let sit at room temperature until grill is ready.
• Place wings on grill over indirect heat, leaving a small gap between each piece to allow smoke to circulate. Smoke wings, replenishing wood as needed (and adding a coal or two of charcoal as needed), until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 165°F, 1 1/2-2 hours (as long as smoke is circulating well in grill, you shouldn't need to turn wings).
• Barbecue Sauce
• Just before wings are done, melt butter in a small saucepan over medium heat. Add barbecue sauce, hot sauce, and molasses and cook, stirring, until heated through; season with salt. Toss wings in sauce in a large bowl just before serving.

Steps:

• Preheat the oven to 425 degrees F. Line two rimmed baking sheets with aluminum foil and place a wire rack on top of each. Coat the racks with nonstick cooking spray.
• Make the Carolina BBQ sauce: Whisk together the mustard, brown sugar, granulated sugar, vinegar, Worcestershire sauce and hot sauce in a medium saucepan over medium heat. Simmer, stirring frequently, until the sauce thickens and the sugars dissolve, about 10 minutes. Set aside half of the sauce for the final basting and for serving.
• Make the oven-roasted chicken wings: Pat the chicken wings dry with paper towels. Stir together the flour, House Seasoning and baking powder in a bowl. Dredge the chicken wings in the flour mixture and arrange on the wire racks in a single layer. Bake for 30 minutes. Turn, then baste with the Carolina BBQ sauce and bake until the chicken wings are browned and crispy and a thermometer registers 165 degrees F, 15 to 20 minutes longer.
• Brush the roasted chicken wings with the reserved sauce before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

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!

Steps:

• Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
• Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
• Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
• Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

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.