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

 

Homemade Meat Marinade Recipe

Sometimes we just want a juicier and more flavorful cut of meat.

This is the time to use a marinade. When I'm grilling lamb on the rod, I like to use a simple Italian salad dressing as a marinade.

But, for steaks, roasts, chicken, and pork, I whip up this easy homemade meat marinade.



This homemade meat marinade recipe balances acids, oils, and spices. The acids tenderize the meat and make it juicy, while the oils and spices add flavor. I don't always use a marinade but when I do I like this recipe.

Here is the homemade meat marinade recipe:

1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 small onion, minced
1 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons Montreal Steak Seasoning or Italian Seasoning 

Mix all the ingredients in a large bowl. Place your cut of meat in a one-gallon zip-lock bag or a baking dish. Cover and refrigerate overnight or at least 2 to 3 hours.

This should be enough for a large roast or 3 to 4 steaks. You can always cut the recipe down for smaller cuts of meat.

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