Smoked Harissa and Brown Sugar Chicken Wings Recipe
Spicy, sticky wings are the best! For more wing recipes, try Spiced Berbere Wings, Moroccan Spiced Wings. or Curry Chicken Wings with Mint Yogurt Dip and Smoked Buffalo Wings.
Just have lots of napkins around.
2 Pounds chicken wings
2 Tbsp harissa paste
2 Tbsp brown sugar
1 Tsp garlic powder
1 Tsp salt
Bradley Wood Bisquettes
If desired, cut each chicken wing into three portions: drumette, middle portion and tip. Discard the tip of the wings and place the other portions in a large bowl.
In a bowl, mix together the harissa paste with the brown sugar, garlic powder and salt. Toss the wings in the mixture, so they are evenly coated.
Set up the smoker for 250°F using wood bisquettes of choice.
Lay wings on smoker racks (or on a Magic Mat non-stick mat on the racks) and smoke for about 2 – 2 ½ hours, or until cooked through.
Remove wings from the smoker and serve.