Hickory House Smoked Chicken Wings Recipes

HICKORY SMOKED CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken wings on a baking sheet.
• Bake in the preheated oven for 1 hour.
• Combine paprika, chili powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Coat baked chicken wings with the dry rub. Place wings in the smoker with the hickory wood chips.
• Smoke chicken for 1 hour at 225 degrees F (110 degrees C).
• Transfer smoked wings to a large bowl and toss with barbeque sauce.

HICKORY-SMOKED JERK CHICKEN WINGS WITH PICKLED PINEAPPLE

Steps:

• Make the marinade for the wings: Puree the cilantro, thyme, onion, garlic, chiles, lime juice, cinnamon, nutmeg, allspice, cumin and 2 teaspoons salt in a blender until smooth. Put the chicken wings in a large bowl and pour in the marinade. Cover and refrigerate overnight.
• Make the pickled pineapple: Combine the vinegar and sugar in a large saucepan over high heat and bring to a boil. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the lime, orange and yuzu juices. Add the pineapple, onion, roasted red peppers and 2 tablespoons salt. Let sit at room temperature until the pineapple is completely cool and tender, at least 3 hours. Add the cilantro.
• Make the wings: Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a very low heat (165 degrees F to 175 degrees F). Scatter some of the wood chips over the hot coals. Remove the wings from the marinade (no need to wipe them off) and arrange on the cooler side of the grill, over the drip pan. Cover the grill and adjust the vents to maintain a low heat. Cook 2 hours, adding more wood chips halfway through and more charcoal as needed.
• Remove the wings from the grill. Spread out the coals and bring the grill temperature up to medium high (325 degrees F to 350 degrees F). Grill the wings over direct heat, covered and turning often, until the meat easily pulls away from the bone, 20 to 25 minutes. Serve with the pickled pineapple.

HICKORY SMOKED CHICKEN WINGS WITH JERK SAUCE AND LIME

Steps:

• For the marinade: Whisk together the vinegar, curry powder, fish sauce, lime juice, soy sauce, brown sugar, palm sugar, Thai chilies, cilantro, garlic powder, onion powder, black pepper, salt, lemongrass, coriander, granulated sugar, star anise, garlic and kaffir lime leaves in a large container. Add the chicken wings and enough water to fully cover. Refrigerate overnight.
• Transfer the chicken wings to hotel pans in a single layer skin-side up, making sure to remove as many seeds or herbs from the marinade as possible. Refrigerate uncovered 1 to 3 hours so the chicken wings lightly dry and build a pellicle.
• Prepare a smoker with hickory wood and heat it to 225 degrees F. Transfer the wings to the smoker and smoke until just barely cooked on the inside, 2 1/2 to 3 hours. Let cool.
• For the jerk sauce: Whisk together the lime juice, ground black pepper, cafe black pepper, curry powder, fish sauce and salt to taste in a small bowl.
• Heat the oil to 350 degrees F in a deep fryer or pot. Place the wings in the oil skin-side up, being careful not to overcrowd the pot. Cook until golden brown, then transfer to a drip tray, rack or paper towels.
• Brush the jerk sauce on the wings while they are still hot. Serve on butcher paper with the cilantro and limes.

SMOKED CHICKEN WINGS

Steps:

• 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!