May 20, 2011

Smokestack's Chicken Wings

These crisp-charred chicken wings are bathed in a spiced butter sauce. This recipe first appeared in our June/July 2011 BBQ issue along with Brooke Kroeger's story Ribs and Ritual.

Credit: Todd Coleman

SERVES 6–8

1 tbsp. kosher salt

2¼ tsp. sweet paprika

1½ tsp. garlic powder

1½ tsp. onion powder

1½ tsp. dried thyme

1½ tsp. dried Oregano

¾ tsp. ground black pepper

¾ tsp. ground white pepper

½ tsp. dried sage

½ tsp. cayenne

2½ lb. chicken wings

16 tbsp. unsalted butter, melted

½ cup mild hot sauce

¼cup Old Bay seasoning Juice of 1 lemon

1. In a bowl, whisk together salt, paprika, garlic and onion powders, thyme, oregano, both peppers, sage, and cayenne. Toss wings with spices in bowl; chill 4 hours.

2. Meanwhile, make the sauce: Whisk together butter, hot sauce, Old Bay, and lemon juice in a large bowl, and then pour half into another large bowl; set both aside.

3. Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using oak wood chunks or chips (see Fuel and Flavor). Place chicken wings on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions) cook, turning once, for 20 minutes. Toss chicken wings in half the sauce; return to grill and cook until well browned and tender, about 25 minutes. Toss chicken wings in remaining bowl of sauce and serve.

This article was first published in Saveur in Issue #139

Subscribe now

Ratings & Reviews (4)

by NickScull on 2011-06-06

Best chicken wings I have ever made and I have cooked thousands over the last fifty years. I employed two minor modifications, however, since we rarely use butter except for baking. Instead of 16 tbsp of unsalted butter, we used 8 and 8 tbsp of olive oil. Also we did not toss the wings in the butter sauce at the end but enjoyed them dry right off the grill. We served Moore's wing sauce on the side.

We prepared them in a Hasty Bake grill with lots of hickory chips and kept the indirect fire at a perfect 250 degrees. I finished them over direct heat for a few minuted to crisp them. They were wonderful the next day as well. Oh, and they looked exactly like the above photo!