Firebirds Smoked Chicken Wings Recipes

SMOKED CHICKEN WINGS

Steps:

• Place chicken wings in a large bowl. Pour in olive oil; toss with hands until coated. Coat wings evenly with dry rub.
• Light charcoal and heat smoker to 170 to 200 degrees F (77 to 93 degrees C) according to manufacturer's instructions.
• Drain wood chips and place half of them directly on the charcoal. Spread wings evenly on the cooking grate skin-side down.
• Smoke wings until fragrant, about 1 hour.
• Flip wings. Add remaining wood chips to the charcoal. Continue smoking until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 1 hour more.
• Serve chicken wings with blue cheese dressing.

SMOKED CHICKEN WINGS

Steps:

• Build a small fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.
• Place 2 or 3 handfuls of water-soaked wood chips - like apple, cherry or hickory - onto the coals. For a gas grill, place 2 or 3 handfuls of soaked wood chips onto two large pieces of aluminum foil, then fold the foil over to create a package for the wood. Pierce the top of that package a few times with a fork, then place it on top of the hottest burner on the grill.
• Sprinkle the chicken wings generously with salt and pepper, then place them on the unheated side of the grill, opposite the wood chips. By this point, the chips should be starting to give off smoke. Cover the grill and allow the chicken to smoke for approximately 15 to 20 minutes.
• Uncover the grill to release the smoke. At this point, you can move the chicken so it grills directly over the dying charcoal; cook the chicken over a low flame on a gas grill; roast it in a 425-degree oven; or cook it under the broiler until the chicken is crisp and cooked through, approximately 10 to 15 minutes. However you do it, baste the chicken occasionally with barbecue sauce and turn it often. Remove the chicken to a warmed platter and serve.