Spicy Smoked Chicken Wings

 

I have been wanting to try my hand at smoked chicken wings. I picked up a package of wings at our local grocery store. These spicy smoked chicken wings were a hit with the family.

They turned out to be juicy and full of flavor with just the right amount of heat. I smoked these wings the same day that I smoked 2 racks of Honey Bourbon Smoked Ribs.

I used the 3-2-1 method for the ribs and added the wings to my Char-Griller Smokin Champ in the last 90 minutes of the smoke. While the ribs were smoking, I prepared the wings.

First, I made a marinade for the wings. I placed the wings in 2 one-gallon zip-lock bags, poured in the marinade, sealed the bags, and mixed. I placed these in the refrigerator for at least 3 hours.

Spicy Smoked Chicken Wing Marinade: 

1/4 cup extra virgin olive oil

1/4 cup Frank's Hot Sauce

3 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon black pepper

1 teaspoon sea salt

1 teaspoon cayenne pepper

1 teaspoon Penzeys Galena Street Rib and Chicken Rub (can be omitted)

I smoked the wings at 250-290 degrees for 90 minutes. I used hickory wood splits as my heat source. The wings' internal temperature was 165 to 170 degrees. These were whole wings; I could have split them, but I didn't bother. After they were smoked, they pulled apart easily.

Before serving, I made a hot sauce to toss them in.  In a large bowl, I melted 1/2 cup butter (one stick), then mixed it with 1 cup Frank's Hot Sauce and 1 teaspoon Cayenne pepper. I placed the wings in the bowl, covered them, and tossed them until they were coated.

These wings turned out great; they were spicy, juicy inside, and had just the right amount of heat. If you don't like medium or hot wings, just skip the last step.

As always, thanks for stopping by, and I hope you enjoyed it.

Char-Griller Texas Trio 3-Burner Gas & Charcoal Grill and Smoker, Push Button to Ignite, Dual temperature Guages, Side Burner, Includes Side Firebox, 1,390 Cooking Square Inches, Black, Model# 3070Buy Now