Smoked Honey Spiced Chicken Wings Recipe
2 Dozen chicken wings
125 Ml (½ c) hot sauce
125 Ml (½ c) French dressing
45 Ml (3 tbsp) honey
15 Ml (1 tbsp) crushed red pepper
3 Ml (½ tsp) cayenne pepper
3 Ml (½ tsp) coarse ground pepper
30 Ml (2 tbsp) salt
30 Ml (2 tbsp) Chinese 5 spice - equal parts fennel, cinnamon, ginger, star anise and anise pepper
30 Ml (2 tbsp) sugar
15 Ml (1 tbsp) paprika
15 Ml (1 tbsp) garlic salt
10 Ml (2 tsp) cayenne pepper
10 Ml (2 tsp) ground black pepper
5 Ml (1 tsp) garlic powder
At least 2 hours before serving, mix together rub ingredients and massage into wings. Place in plastic wrap/bag and refrigerate. Remove wings from refrigerator and let stand for 30 minutes.
Preheat the Bradley Smoker to 100°C (220°F). Place wings on oiled smoker racks and using Hickory flavour bisquettes smoke/cook for about 2 hours.
While wings are smoking, combine hot sauce, French dressing, honey, pepper flakes, cayenne and black pepper together in a saucepan. Bring to a simmer on the stove, stirring occasionally. Remove from heat.
Remove wings from smoker when cooked and toss with hot sauce. Serve with blue cheese dip and fresh vegetables.
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now