Smoked Chicken Wings

When I retired from my career I decided I wanted to cook professionally and so I eventually found myself in a Chicken Wing joint as a line cook where I was responsible for cooking wings and a conservative estimate shows I cooked around 50 Tons of chicken wings in the 2 1/2 years I was there. Needless to say I really have a dislike for chicken wings and I don’t eat them. So how then, you may ask, did I come to do this recipe? I simply asked my wife and daughter what they wanted for Mother’s Day dinner and the first thing I heard was CHICKEN WINGS…. so here we are.

Of course I had to add my own spin to it and that also allows me to use my smoker.

Cooks note: The directions for cooking the wings are based on using a Smoker that has an offset fire box and uses charcoal and wood. For other types of smokers, electric or propane, follow the manufacturers instructions. 

Here’s how we do this one.

Shopping list:

• 4 pounds Chicken wings – 2 lbs Flats 2 pounds Drumsticks
• 3 tablespoons Canola Oil
• 2 tablespoons Smoked Paprika
• 1 teaspoon ground Cumin
• 1 teaspoon ground Coriander
• 2 tablespoons Granulated Garlic
• 2 tablespoons Granulated Onion
• 1 teaspoon Season Salt
• 1 teaspoon ground Pepper
• 1 1/2 teaspoon Ancho Chili powder
• 2 tablespoons Brown sugar
• Wood chips for smoking – Hickory or Apple

Putting it all together:

1. In a large bowl soak the wood chips for 30 minutes.
2. Heat your smoker to 225°
3. Toss the wings in the Canola oil and then in the dry rub.
4. Place the wings in the smoker and add a handful or two of the soaked wood chips to the charcoal.
5. Turn the wings half way through the cooking process and add more wood chips to the charcoal.
6. The wings are finished when the internal temperature reaches 165°.

There you have it another “Simple but tasty recipe for the grilling season and beyond”.

Until next time………

                           Bon Appetit