Smoked Chicken Wings
I did some baked wings in a previous post, in that post I also mentioned that this is my family’s Friday night tradition.
This week, though, I decided to smoke them. I’m trying to cook in ways that take out a certain level of fat, from our meals. Smoking is a great way to achieve that, since most of the fat renders out, and there is no oil involved in the cooking process.
I never buy the frozen separated wings. Those are always more trouble than they are worth and usually injected or soaked in a brine that makes it difficult to get them dry. Drying the wings before cooking them is extremely important if you want them crispy; therefore, I always buy the wings whole and separate the tip, the flat and drum myself.
Once they are cut, I dry them well and then put a rub on them.
In this case I used a rub consisting of SPG, red pepper, cayenne, coriander, paprika and garlic.
Once rubbed I let them sit in the fridge for 6 hours and then smoke them with mesquite at 275 for 90 minuted then give them some direct heat for just long enough to give them some crispy skin and char.
This was definitely a home run for us, and will become a regular thing.
