Smoked Chicken Wings

Ingredients for Smoked Chicken Wings

• 3 Esslöffel Paprika

• 4 Teelöffel koscheres Salz

• 1 Esslöffel Chilipulver

• 1 Esslöffel Knoblauchpulver

• 1 Esslöffel Zwiebelpulver

• 1 teaspoon chipotle chilli powder

• 1 Teelöffel Senfpulver

• 1.8kg large chicken wings without tips (16–18), flats and drumettes separated

• 2 Esslöffel ungesalzene Butter

• 120ml store-bought barbecue sauce

• 60ml hot sauce (preferably Texas Pete)

• 1 tablespoon mild-flavoured (light) molasses

• koscheres Salz

• A chimney starter if using a charcoal grill, or a smoker box if using a gas grill

• hardwood chunks or chips

If using a charcoal grill, fill chimney starter with charcoal; light and let burn until coals are covered with a thin layer of ash. Pour contents of chimney onto one side of grill. Arrange 3 chunks of wood or a handful of chips next to, not on top of, coals. (Placing them on top of the coals will cause them to burn too quickly; you want the wood to catch slowly and smolder.) Place grate on grill and cover grill, positioning vent on lid as far from heat source as possible. (This will help draw the smoke up and over the meat as it rises.)

If using a gas grill, prepare grill for medium-low indirect heat, leaving one or two burners off. Place wood chips in smoker box and set over direct heat; cover grill.

Stick an ovenproof probe thermometer through top vent if your grill has one. Heat until thermometer registers around 135°C, adjusting vents on bottom and top of grill or control knobs as needed to maintain temperature. Get any high-heat grilling done while you wait for the temperature to drop.

Meanwhile, mix paprika, salt, chilli powder, garlic powder, onion powder, chipotle chilli powder, and mustard powder in a small bowl. Arrange wings on a large rimmed baking sheet and sprinkle half of rub over top. Turn over and sprinkle remaining rub over other side. Let sit at room temperature until grill is ready.

Place wings on grill over indirect heat, leaving a small gap between each piece to allow smoke to circulate. Smoke wings, replenishing wood as needed (and adding a coal or two of charcoal as needed), until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 74°C, 1 1/2–2 hours (as long as smoke is circulating well in grill, you shouldn’t need to turn wings).

Just before wings are done, melt butter in a small saucepan over medium heat. Add barbecue sauce, hot sauce, and molasses and cook, stirring, until heated through; season with salt. Toss wings in sauce in a large bowl just before serving.

Haftungsausschluss

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