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.
- 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:
- In a large bowl soak the wood chips for 30 minutes.
- Heat your smoker to 225°
- Toss the wings in the Canola oil and then in the dry rub.
- Place the wings in the smoker and add a handful or two of the soaked wood chips to the charcoal.
- Turn the wings half way through the cooking process and add more wood chips to the charcoal.
- 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………