Smoked Grilled Dry Rub Wings


Smoked Grilled Dry Rub Wings

Smoked grilled chicken wings are by far the best tasting wings you can make in your back yard. When you combine smoke flavor along with the fire of your grill it’s truly heaven. People that hate grilled wings have eaten these and love them. If you have a pellet smoker and a grill, give this recipe a try and you might never go back to plain old grilled wings again!

Ingredients

  • 8 pounds chicken wings
  • 1 qt apple juice
  • 2 tablespoons kosher salt
  • 1 teaspoon sage powder
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 tablespoon Lawry’s Lemon pepper
  • 1 tablespoon Goya Adobo
  • 1 tablespoon Killer Hogs AP Rub
  • 1 tablespoon Plowboys Yardbird
  • 1 tablespoon JCS Caribbean chicken
  • 1 tablespoon JCS Boston dry jerk
  • 1 tablespoon Everglades Heat
  • 1 tablespoon Badia sazon caliente

First thing to do is to separate the flats from the drums. If you need to save space on the smoker or the grill, go ahead and remove the wing tips from the flats. The next thing to do is to brine the chicken wings at least 8 hours or overnight so that they stay moist during the smoking process. So to keep things simple, add the chicken to a 1 gallon zip seal bag (1 bag per 4 pounds of chicken). For the brine we are going to use apple juice as the base liquid, and this will add a nice background flavor to the chicken meat. Start by pouring roughly 2 cups (more if needed) of apple juice into each bag. Next add 1 -2 tablespoons of kosher salt, then optionally 1/2 teaspoon of powdered sage, 1/2 teaspoon thyme, and 1/2 teaspoon of rosemary. The herbs are optional but they also add a nice background flavor directly into the chicken meat.

When the brine is complete and it is time to cook, you should wash off the herbs from the wings. The next thing to do is to lay out the wings on cooling racks for seasoning and cooking. If you are not familiar with cooling racks, they are an inexpensive way to move your food from the kitchen to the smoker and back again. And when you are dealing with a bunch of chicken wings their usefulness becomes obvious. So the next thing to do is to apply a coating of dry rub on all sides of each wing. Here are 4 recipes that we recommend you to try.

Flavor ~ Lemon pepper
Lawry’s lemon pepper
Goya adobo

Flavor ~ BBQ
Plowboys yardbird
Killer Hogs AP rub

Flavor ~ Carribean
JCS Caribbean chicken seasoning
JCS Boston dry jerk

Flavor ~ Miami Heat
Everglades Heat
Badia sazon caliente

After the wings are seasoned, fire up the smoker at 175 with hickory or pecan pellets. You can also use a pellet tube with hickory or pecan pellets to add more smoke flavor. When the smoker reaches temp, place the cooling racks of wings into the smoker. Smoke for 1 hour then remove the racks and flip the wings. Place the racks back in the smoker in different positions so that wings in a hot zone move to a cooler zone. This step is not required but it can enhance your cooking process. Continue to smoke the wings for 1 more hour then check the temperature of several flats and drums. Because we will finish these wings on the grill, the target temp will come in about 15 degrees less than 165F. So shoot for 150F as your done temp on the smoker. When the wings are getting close to 150F, fire up the grill and get it preheated on low 300 – 350F. When the wings reach the target temperature, transfer them to the grill and cook them roughly 5 minutes per side. Pull the wings when they reach at least 165F. If you have made several flavors you can wrap each flavor in a sheet of foil to keep them seperate and warm.

Tailgate Wings


Tailgate Wings

It’s football time again and we have some easy wing recipes that you and your tailgate friends will enjoy.

Ingredients

  • 3 – 5 lbs chicken wings
  • 1/2 teaspoon everglades heat seasoning
  • 2 tablespoons grace jerk marinade
  • 1/2 teaspoon dried thyme
  • 1/3 cup franks red hot wing sauce

First, prepare your wings by separating the wings from the drums then remove the wing tip. Add half of the chicken to one zip seal bag and the other half to another bag. In the first bag, add the Everglades Heat seasoning, dried thyme, and some Franks Red Hot wing sauce. You can eyeball this sauce amount or if you already measured out 1/3 cup, add half of this. Seal the bag making sure to remove as much air as possible. Mix up the contents of the bag until the chicken looks evenly coated. In the second bag, add jerk marinade and Franks Red Hot wing sauce. Repeat the seal and mix steps. Place both bags in the refrigerator overnight. If you like wet wings or minced garlic wings, pour some Franks Red Hot in another zip seal bag and add minced garlic or place that in another separate bag. On the next day, load up your zip seal bags into your cooler and head out to the stadium. Fire up your tailgating grill and cook these wings until they reach 165 F. For extra wet, let them cool a few minutes, then add them to the bags of Franks and / or minced garlic and mix the chicken around until well coated.

Grilled Hot Jerk Chicken Wings


Grilled Hot Jerk Chicken Wings

Are you ready for some seriously hot wings? Our jerk wings recipe will burn your mouth with 6 scotch bonnet peppers but the sweet brown sugar will keep you eating more.

Ingredients

  • 4 pounds chicken wings
  • 6 green onions
  • 1 white onion
  • 6 scotch bonnets
  • 6 garlic cloves
  • 1 lime (juiced)
  • 1/2 cup orange juice
  • 1/3 cup soy sauce
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon kosher salt
  • 2 teaspoon allspice
  • 1 teaspoon black pepper
  • 3 tablespoon brown sugar
  • 6 sprigs of fresh thyme or 2 teaspoons of dried thyme

First, rough chop the green onions, white onion, and garlic and add it to the food processor. Next remove the seeds from the peppers (unless you want ridiculous amounts of heat) and add them to the food processor. Add the lime juice, orange juice, and white wine vinegar to the food processor. Add the spices (do not skip any of these spices!) and the brown sugar. Close the food processor, then pulse it several times to break down the contents. Following this, run the food processor for two minutes. At this point the jerk marinade is ready to use. Add the chicken and some marinade to a zipseal bag and shake around the contents to coat the wings evenly. Store any remaining jerk marinade for later use. Place the wings in the refrigerator and allow to marinate overnight. On the next day, preheat your grill and use wood chips for smoking. Ideally pimento wood is best for jerk chicken but if you can’t find this try pecan wood. Once your wood chips are smoking, cook the wings using your favorite method (direct or indirect). For direct heat, cook the wings 8 minutes per side flipping the wings three times. Pair these wings with a garlic aioli sauce and salty fries.

Grilled Habanero Garlic Wings


Grilled Habanero Garlic Wings

habanero-wings1

Fire time baby! We are making grilled habanero garlic wings.

Ingredients:

  • 5 habanero peppers
  • 4 Cloves of garlic
  • 10 – 12 chicken wings
  • 1/2 teaspoon Everglades Heat seasoning
  • 1 cup Franks Red Hot wing sauce
  • 1 cup Matouk’s Hot Pepper Sauce

First rough cut the 5 habanero peppers. Removing the seeds is optional depending on how much heat you desire. Following this, peel and rough cut the 4 cloves of garlic.  Use a mini chopper to cut the peppers and garlic into small bits. Next, place the chicken wings into a 1 quart Ziplock bag. Add roughly 1/2 cup of Franks Red Hot wing sauce, 1/2 cup of Matouk’s, and 1 teaspoon of Everglades Heat seasoning. Add 1/2 of the chopped pepper and garlic blend into the Ziplock bag. Seal the bag, then move around the wings by hand for at least 1 minute moving all the seasoning around to all the wings.  Place the bag into the refrigerator for 24 hours.  In a bowl, add the rest of the chopped pepper and garlic. Pour in a 1/2 cup of Franks, 1/2 cup of Matouks, and 1 teaspoon of Everglades Heat.  This is the same mix as what was made for the bag of chicken.  Cover the bowl with cellophane and place in the refrigerator.

After allowing the wings to marinate for 24 hours, preheat the grill on low to medium heat.  After 5 – 10 minutes, place the wings on the grill.  Let the wings cook for 7 minutes, then flip the wings.  Repeat this 3 – 4 times depending on how done you like your wings.  When done, pull the wings from the grill and place in the bowl of sauce. Roll the wings around and coat them until all wet.