There are so many things I really like about chicken wings. They cook quickly, making them a great go-to staple when an impromptu dinner arises. They have just the right amount of fat to keep them moist during the cooking process. They are also little sponges for anything they are seasoned with.
I have some basic recipes that I use for making wings. My favorite is simple crispy wings seasoned with just salt and pepper. Another favorite is spicy wings. However, I don’t always want a dripping, buttery, hot sauce that turns my fingers orange.
I have developed a smoked wing recipe that is spicy and a little sweet using a mess-free dry rub. I still serve these with a cheese sauce, just like the classic Buffalo wings. I also love any cut of chicken seasoned with herbs de Provence and lemon. Wings easily take on the essences of the herbs, garlic, lemon, and olive oil in the recipe.
Smoking wings is almost too easy, but so worth firing up a Masterbuilt Smoker for. I recommend either a charcoal or electric smoker. The slightly charred skin that happens on a charcoal grill gives the wings the crunch I enjoy.
About the Recipes
Sweet and Spicy Wings
The first recipe is for sweet and spicy dry rubbed wings. The rub is a take on a Memphis style smoke rub. It has a lot of paprika. The sugar in the recipe helps to form a nice crispy outer shell as it caramelizes. And, it tastes good. Adjust the cayenne to your liking. I tend to go a bit light on the cayenne so I don’t overwhelm my guests. If you enjoy the heat, please feel free to add more.
The blue cheese sauce is made with yogurt. It just seems easier than building layers with heavy cream, mayonnaise, buttermilk, and sour cream that some recipes call for. Greek yogurt hits all the notes of creaminess and tartness. In a pinch, I have no problem grabbing a ranch or blue cheese dressing from the refrigerated section of the market.
Herbed Wings
The second recipe is for Provencal style wings. There is a lot of leeway in that description. Herbs de Provence can be customized to your preference because Provence is ripe with a wide array of herb varieties. When you visit this area of Southern France you can’t help but notice beautiful fields of lavender and the aromas of fresh herbs when the wind blows.
I am partial to basil, oregano, thyme, and rosemary. Feel free to use herbs that you prefer, such as parsley, marjoram, chervil, sage, or bay leaf. Just remember to remove the bay leaf prior to smoking the wings, as it is not easy to digest. Also, you can use dried herbs if that is all you have on hand.
Sweet and Spicy Smoked Chicken Wings with Yogurt Dipping Sauce
Sweet and Spicy Smoked Chicken Wings with Yogurt Dipping Sauce
Smoking wings is almost too easy. I have developed a smoked wing recipe that is spicy and a little sweet using a mess-free dry rub.
Ingredients
- 4 pounds chicken wings
- 1/2 cup light brown sugar
- 1/4 cup paprika
- 2 1/2 tsps sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp fresh ground black pepper
- 1 1/2 tsps cayenne pepper
- 1 pint plain yogurt
- 3/4 cup crumbled blue cheese
- 3 TBS minced chives
- Salt and freshly ground pepper to taste
- Cucumber and carrot sticks for serving
Instructions
- Rinse the chicken wings under cool running water and pat dry with paper towels. If not already trimmed, cut off the wing tips and save these for making soup stock. Cut the wings in half at the joint. You could also leave them whole, if preferred. Place the wing portions in a large bowl or baking dish.
- In a smaller bowl, whisk together the sugar, paprika, salt, onion powder, garlic powder, pepper, and cayenne. Add the dry rub to the wings and toss with your hands to coat completely. Set the wings aside while you prepare your smoker.
- Take a rack or 2 from your smoker and place on a counter lined with paper towels. Add mesquite or hickory wood chips to the tray of the smoker. Fill the water bowl 1/2 way. Open the top vent and preheat your smoker to a temperature of 250°F.
- Place the racks of wings in the smoker. Smoke the wings for 1 hour. Check the temperature with a meat thermometer. You are looking for an internal temperature of 165°F. If needed, smoke for another hour to bring the wings up to temperature.
- While the wings are cooking, make the dipping sauce: In a medium bowl, mix together the yogurt, cheese, chives, salt and pepper. Check the seasoning and adjust as needed.
- Serve the wings on a platter with the dipping sauce on the side and plenty of napkins. I like serving carrot and cucumber sticks with the wings.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 1187Total Fat: 80gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 43gCholesterol: 265mgSodium: 2282mgCarbohydrates: 57gFiber: 4gSugar: 23gProtein: 60g
Herbs de Provence Style Smoked Chicken Wings
Ingredients:
- 5 pounds chicken wings
- 1/2 cup extra virgin olive oil (EVOO)
- 1/3 cup chopped fresh basil leaves
- 2 TBS chopped fresh rosemary leaves (no stems)
- 2 TBS fresh oregano or thyme leaves
- 2 large garlic cloves, minced
- Juice of 1 small lemon or lime
- 1-1/2 tsps sea salt
- 1 tsp freshly ground black pepper
Total time: 1 hour 15 min – Prep time: 15 min + marinating time – Smoke time: 1 hour – Serves: 4 people
Directions:
1. Rinse the chicken wings under cool running water and pat dry with paper towels. If not already trimmed, cut off the wing tips and save these for making stock. Cut the wings in half at the joint. You could also leave them whole, if preferred. Place the wing portions in a large bowl or baking dish.
2. In a smaller bowl, whisk together the EVOO, herbs, garlic, lemon juice, salt, and pepper. Add 1/2 of the marinade to the chicken wings and toss with your hands to coat completely. Set the other half of the marinade aside for serving the wings. Cover the dish with plastic wrap and place in the refrigerator for 1 to 4 hours.
3. Remove the wings from the refrigerator 30 minutes before smoking. Take a rack or 2 from your smoker and place on a counter lined with paper towels. Add mild wood chips, such as alder, to the tray of the smoker. Fill the water bowl 1/2 way. Open the top vent and preheat your smoker to a temperature of 250°F.
4. Place the racks of wings in the smoker. Smoke the wings for 1 hour. Check the temperature with a meat thermometer. You are looking for an internal temperature of 165°F. If needed, smoke for another hour to bring the wings up to temperature.
5. Serve the wings on a platter with the remaining marinade drizzled over the top of the wings. A good side dish for these wings is an easy green beans almondine recipe.
In both recipes you write, “Take a rack or 2 from your smoker and place on a counter lined with paper towels….Place the racks of wings in the smoker.” Does this mean, “place the wings atop the racks that are atop the paper towels, then lift the racks of wings from the paper towels and place the racks (but not the paper towels) in the smoker”? Also – do you place a drip tray below the racks, or do you just let the drippings fall into the smoker. Thanks for clarifying.
I’d say don’t smoke paper towels. Use the towels to protect the counter top. The drip tray is at your discretion, it will make cleaning easier though.