CHICKEN WINGS

All chicken should be brined and rubbed prior to cooking to get a moist delicious bird.  I have included simple brine and poultry rub directions below.  If you want a crispy skin it is imperative that you thoroughly dry the chicken and then add olive oil to the skin.  Your best bet is to air dry the chicken uncovered in a refrigerator for at least 4 hours prior to adding the olive oil and after removing from the brine.

Poultry Dry Rub Ingredients

              2 tablespoons kosher salt

              2 teaspoons black pepper

              1 tablespoon onion powder

              1 tablespoon garlic powder

              1 teaspoon ground thyme

              1 teaspoon sage

              1 teaspoon paprika

Quick and Simple Overnight Brine Solution

              Mix the following ingredients thoroughly and refrigerate.

              16 cups cold water

              3/4 cup salt

              3/4 cup sugar

Chicken Wings

Chicken wings can be cooked on direct heat or indirect heat depending on how much time you have.  When the wings are done I recommend adding them to a large bowl and tossing with sauce.  My favorite sauces for wings are Thai Sweet Chile sauce or Sweet Baby Ray’s® Buffalo Sauce, or Dinosaur® Barbecue Sauce.  If you are interested in trying to make your own wing sauce you can try one of the recipes I have provided below.

For either direct or indirect cooking start by doing the following:

Brine the wings overnight.

Completely dry the wings and allow to air dry over a cookie sheet and cookie rack for at least 4 hours. 

Coat with olive oil and add dry rub.

Chicken wings – Indirect cooking

For fast and crispy wings try this method.

Cover the place setter of the smoker with aluminum foil because the chicken will drip fat all over it.

Presoak apple wood chips for 45 minutes to 1 hour.

Preheat the smoker to 350 degrees Fahrenheit. 

Add presoaked apple wood chips to coals. 

Cook wings indirect for 1 - 1 1/2 hours.

When fat stops sizzling cook for 10 - 15 minutes more.

Remove the wings and place setter then ramp the smoker to 450 degrees.

Cook direct until crispy - around 15 minutes.  Do not close the lid, and flip frequently.

Remove from heat and toss in sauce in a large bowl.

Chicken Wings – direct cooking

Set up the smoker for direct cooking at 350°F.

Grill the wings for 20 to 30 minutes, turning once halfway through cooking, or until golden and the juices run clear.

Remove from heat and toss in sauce in a large bowl.

WING SAUCES

Japanese Wing Sauce

Combine:

              3 tablespoons soy sauce

              3 tablespoons water

              1 cup sugar

              1/2 cup white wine vinegar

              1 teaspoon black pepper

              1 teaspoon salt

              1/2 teaspoon garlic powder

              1 teaspoon ginger

Bourbon Hot Sauce

Ingredients

              1/3 cup chopped Vidalia onion

              6 cloves minced garlic

              1 minced jalapeño

              1 teaspoon bacon or pork fat (or butter if you do not have fat)

              3/4 cup molasses

              1 cup ketchup

              1 tablespoon red wine vinegar

              2 tablespoons soy sauce

              1 tablespoon smoked paprika

              1/3 cup bourbon

Add the fat to a saucepan over medium high heat.  Add the onion.  Once the onion is translucent add the garlic and jalapeño and cook for 2 minutes.  Add the ketchup, molasses, vinegar, soy sauce, paprika and bourbon and reduce to simmer for 5-10 minutes.

Hoisin Wing Sauce

Ingredients:

              1 tablespoon toasted sesame oil

              1/4 cup rice wine vinegar

              2 teaspoons crushed red pepper

              1/4 cup molasses

              3 tablespoons hoisin sauce

              2 tablespoons soy sauce

Add the sesame oil, vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the molasses, hoisin and soy sauce.

Korean Wing Sauce

Combine and stir

              1/4 cup soy sauce

              1/4 cup Korean red chili paste

              3 tablespoons rice wine vinegar

              2 tablespoons molasses

              1 tablespoon sesame oil

              5 tablespoons minced garlic

              1 tablespoon minced ginger