Smoked chicken wings have an intense, smoky flavor.
You've probably enjoyed hot wings in a variety of ways; fried, baked, hot and mild, but you're missing out if you have never tried them slowly smoked on the grill. Traditionally,smoking meat is usually reserved for large meat cuts, such as pork butt or beef brisket, making the meat extremely tender. Likewise, slow-smoking chicken wings results in very tender, falling-off-the-bone wings. You can easily smoke the chicken wings on your grill by piling wood chips, such as hickory or mesquite, on top of charcoal and lighting only one side of the grill for low, indirect smoking. Add this to my Recipe Box.
Instructions
1. Season the wings generously with a spice blend of your choice.
2. Place the seasoned wings in re-sealable plastic bags, then place in the refrigerator overnight for the seasoning to absorb into the chicken.
3. Remove the wings from the refrigerator and toss in a mixture of a 1/2 cup melted butter and 1/2 cup of hot sauce or 1/2 cup of barbecue sauce, depending on your preference. This step is optional as you do not have to sauce the wings if you don't want to.
4. Prepare the grill for medium-low heat when you are ready to cook the wings, and place the coals and soaked wood chips all to one side for indirect heat. If you are using a gas grill, turn on only one side of the grill.
5. Place the wings on the side of the grill that is not heated and close the lid.
6. Cook the wings at a medium-low heat, about 230 degrees Fahrenheit, for 45 minutes to 1 hour, flipping the wings occasionally to achieve an evenly crisped skin.
7. Check the wings with an internal thermometer to see if they are done. The chicken wings must reach an internal temperature of 180 degrees Fahrenheit. Serve while they are hot.
Tags: chicken wings, side grill, degrees Fahrenheit, medium-low heat, only side