| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 teaspoons cayenne pepper
- Big pinch of kosher salt
- Pinch of granulated sugar
- Juice of 2 limes
- 2 pounds chicken wings
- 1/2 cup packed light brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons granulated sugar
- 1 tablespoon butcher grind black pepper
- 1 tablespoon Hungarian paprika
- 1 tablespoon chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cayenne
- Buttermilk Herb Dipping Sauce, recipe follows, for serving
- 1 cup full-fat buttermilk
- 1/2 cup sour cream
- 1/4 cup finely grated Parmesan or pecorino cheese
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely sliced chives
- 1/4 cup finely chopped fresh dill
- 1 clove garlic, grated
- Zest of 1 lemon and juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
Instructions
- For the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight. Allow the wings to come to room temperature for 30 minutes before cooking.
- Soak 2 cups applewood chips in water for 1 hour
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the Memphis dry rub: Combine the brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin and cayenne in a small bowl. Any rub that is not used can be stored in a mason jar for up to 1 month.
- Drain the soaked wood chips and throw them directly on top of the coals.
- Remove the wings from the marinade, then place on the grate on the indirect side of the grill. Cover the grill with a lid and allow the wings to smoke for 25 to 30 minutes.
- To finish, move the wings to the hot side of the grill to char, about 2 minutes per side. Remove the wings from the grill and add to a mixing bowl. Season liberally with the rub and toss to coat. Serve with Buttermilk Herb Dipping Sauce.
- In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too–just thin it out with some more buttermilk!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 485 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 26 g |
| Protein | 32 g |
| Cholesterol | 187 mg |
| Sodium | 672 mg |
Reviews
My Family didn’t like it
Absolutely delicious! Will definitely make again.
On Point, But With a Traeger and Charcoal Grill. Brined wings over nigh,
Smoked at 200 degrees F for 70- minutes and then charcoal grilled until internal temp is 165 degrees F for 4-7 minutes on each side depending how hot your coals are. Once you take off toss in the dry rub and let sit for 5 minutes, Do not tweak this recipe on the wings as It’s perfect!
Smoked at 200 degrees F for 70- minutes and then charcoal grilled until internal temp is 165 degrees F for 4-7 minutes on each side depending how hot your coals are. Once you take off toss in the dry rub and let sit for 5 minutes, Do not tweak this recipe on the wings as It’s perfect!
Haven’t tried yet, will later on
I substituted bone in, skin on thighs and we love them. Haven’t tried the dressing. Maybe if I get an herb garden going.
The wings we made tonight turned out so good. Your recipes are always inspiring and spot on.
The flavor of these Smokey wings were hands down… AMAZING!! We made them last night with the clam bake and it was so delicious! I will definitely make that dinner again.
Just made these tonight, loved this and that Buttermilk Dipping Sauce! Yum! Thanks Michael. Love your training, I always learn something listening and watching you!
WOW another home run. Smoked them on the smoker yesterday and then finished on the gas grill. We changed up the dipping sauce alittle, but used it tonight as a salad dressing with your Spicy Miso Black Cod.. another great find for us … Thank you
We grilled/smoked these tonight for 4th of July. Amazing! Wouldn’t change a thing. We’ll use this recipe often..