Smoked Chicken Wings

Smoked Chicken Wings

Smoked Chicken Wings

  • Servings: 2-4
  • Difficulty: Easy
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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

Smoker cheats

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I love smoked food. I mean besides the flavor that smoking infuses into food the whole culture of sitting beside a smoker on a beautiful sunny day with a cold one in your hand enjoying the company of good friends and family can’t be beat. But here it is—- January in Canada and there is about a foot of snow on my smoker and another six inches on the ground AND—– IT’S COLD OUTSIDE!!!!!! Now if you read into this that, unlike my compatriots at Patrons of the Pit who see no problem with standing outside in sub-zero weather monitoring a smoker, that I am a warm weather kind of smoker guy you would be right— at least as far as my backyard smoker is concerned so when I found these “Smoker Cheats” that allowed me to smoke food in the winter while staying warm I was “over the moon”.

This first one is brought to us by the great King of Bam, Chef Emeril Lagasse, and it is just so simple to use.

Emeril’s Smoker Bag is simply that. A heavy duty “foil type” bag that contains the wood chips necessary to infuse your food, and your house, with the smell and flavor of wood smoke. I originally found these at, of all places, our local Home Depot in their BBQ accessories section and I loved them so much I bought a whole whack of em.

All you need to do with these is prepare whatever it is you are going to cook/smoke, insert it into the smoker bag and seal it up. There is a cooking time chart inside the bag package that makes this whole system nearly fool-proof.

The second “cheat” is one I posted here about a year ago but it is worth resurrecting it since it is such a dynamite product.

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This a Cameron Stove Top smoker and as you can see it is very easy to use, and clean up, and when you purchase it you even get a selection of wood chips to help get you started. Now mine has seen duty mainly for smoking Jalapenos and Garlic for my Chipotle Mayo (see sauces and dips) but it can be used for almost anything else you would use a regular smoker for. I say almost because it obviously isn’t big enough for a Boston Butt or a good size Brisket but if you wanted to smoke some chicken legs or breast or even some pork chops or veggies this is the baby to use indoors.

The last “cheat” is probably the simplest.

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All you need to do is soak whatever wood chips you are using and then roll them up in heavy duty tin foil until you have what loosely resembles an envelope. Poke some holes in the envelope to allow the smoke to escape, place the envelope in a corner of the oven or grill and “go to town” as they say.

Until next time…….. Happy smoking and

                      Bon Appetite

 

Chipotle Mayo

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Mayonnaise has, for the longest time, enjoyed the reputation of being that plain condiment that you add to a dish to make it creamy—- like in Tuna or Chicken Salad sandwiches—- or used on a burger or dog and yes… I put Mayo on my hot dogs.

Well Mayo has enjoyed a face lift of sorts the past little while in that you can now find it in different flavors and one of the most popular flavors is Chipotle Mayo. Now Chipotle is not some uber exotic ingredient that requires trekking days into a disease ridden swamp to find in fact it’s really nothing more than a Smoked Jalapeno pepper and even though it’s not the uber exotic ingredient you might think it sure tastes like it.

Chipotle Mayo has two things in common that you will find in 99% of all Chipotle mayo recipes…. Garlic and Chipotles in Adobo sauce and it’s the Adobo sauce that gives Chipotle Mayo its distinctive reddish hue (see the attached photo) however being the wild man that I am I prefer to smoke my own Jalapenos and do without the adobo sauce. You don’t get the same color but the taste, which is the important part, is the same and it’s great with french fries or on a Curried Chicken burger (see grilled chicken for the Curried Chicken burger recipe).

Ingredients:

–          2 Smoked Jalapenos

–          4 Garlic cloves

–          1 Teaspoon Salt

–          1 Teaspoon pepper

–          ½ Cup Mayo

Method:

–          Stem and de-seed the Smoked Jalapenos

–          In a food processor add all the ingredients EXCEPT the Mayo

–          Pulse until a paste is formed

–          Blend the Chipotle mixture with the Mayo until well incorporated.

–          Refrigerate until needed

This is a “simple but tasty” dish to add to your repertoire and if you are not lucky enough to have a backyard smoker or stove top model then smoke the Jalapenos in your oven using a smoke pouch (soaked wood chips placed in a tin foil envelope with holes punched in it) at 250 degrees for approximately 20 minutes.

Bon Appetit