Smoked Wings Of Paradise Recipes

SUGARCANE SMOKED WINGS WITH CANE ROW BBQ SAUCE

Steps:

• Heat a charcoal grill for cooking at medium heat.
• Add the wings to a large bowl and toss with the yellow and Creole mustards. Sprinkle with the Cajun seasoning and some salt and pepper and toss to coat.
• Add the sugarcane to the hot grill, then add the wings. Grill wings, covered and turning occasionally, until golden brown and crisp, 15 to 20 minutes. Baste with the BBQ sauce the last few minutes of grilling, then cover the grill and cook for 2 more minutes. Serve garnished with the charred sugarcane and with ranch dressing on the side.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
• Add the ketchup, vinegar, honey, molasses, cane syrup, garlic powder, hot sauce and salt and pepper to taste to a saucepot, then cook on medium heat, stirring occasionally, until thick, 25 to 30 minutes.

SMOKED CHICKEN HOT WINGS

Steps:

• Heat a smoker to 225 degrees F (110 degrees C) according to manufacturer's directions.
• Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl to make dry rub. Sprinkle over chicken wings.
• Cook chicken wings in the preheated smoker until tender, 1 to 1 1/4 hour.
• Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth. Remove from heat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.
• Grill coated wings until skin is browned and starting to get crispy, 4 to 5 minutes per side. Transfer to a large bowl and stir in remaining sauce until wings are well-coated.

SMOKED CHICKEN WINGS WITH CAROLINA BBQ SAUCE AND GREEN ONION AND FETA DIP

Steps:

• For the wings: Heat a smoker to 250 degrees F. Toss the wing pieces with the salt and pepper and spread them on the middle grate of the smoker. Smoke them for 20 minutes, flip, and smoke for an additional 20 minutes. Remove the wings from the smoker and set aside.
• While the wings smoke, make the BBQ sauce: Put the vinegar, brown sugar, ketchup, Worcestershire sauce, red pepper flakes, salt and pepper in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer the sauce until it is reduced by 1/3, about 20 minutes. Cool to room temperature.
• While the wings smoke, make the dip: Combine the sour cream, green onions, feta, buttermilk, parsley, garlic, salt and pepper in a small bowl. Set aside.
• To finish the wings: Heat about 4 inches of oil to 375 degrees F in a large, wide heavy-bottomed pot over medium heat. Working in batches, fry the wings just to crisp and reheat them, about 2 minutes. Using a slotted spoon, transfer the cooked wings to a bowl. When they are all fried, toss them with the BBQ sauce, and then serve with the green onion dip, carrots and celery sticks.

CRISPY OVEN-FRIED M-80 CHICKEN WINGS

Steps:

• For the chicken: Put the chicken in a large mixing bowl. Sprinkle the baking powder and salt over the wings and toss until the wings are coated.
• Fit a sheet pan with a wire rack and spray with nonstick cooking spray. Arrange the wings in a single layer on the rack. Leave uncovered in the fridge overnight. (This ensures super crispy skin.)
• Preheat the oven to 425 degrees F.
• Set a rack in a lower-middle position in the oven. Bake the wings until golden brown and crispy, rotating halfway through cooking, 45 to 50 minutes.
• For the sauce: In a large bowl, whisk together the honey, sambal, soy sauce, vinegar and butter. Stir in the giardiniera. Adjust the seasoning to taste.
• Toss the hot wings with the M-80 Sauce until evenly coated. Spread out on a long dish, so there is not a lot of overlap. Top with the poppy seeds!