Stove Top Smoker Smoked Chicken Wings Recipes

Steps:

• Preheat a smoker to 310 degrees F.
• Stir together the chili powder, paprika, garlic powder, dried parsley, pepper, rosemary, sage, onion powder and salt in a bowl.
• Coat the wings in the rub (save the remainder for another use). Place in the smoker until wings reach an internal temperature of 165 degrees F, about 1 hour 30 minutes.
• Heat oil in a deep-fryer to 350 degrees F.
• Deep-fry wings for 2 to 3 minutes. This makes them crispy on the outside and juicy inside.
• Generously toss wings in Soy Ginger Sauce. Serve Ranch dressing or Alabama sauce on the side to cool the heat from the chiles.
• Blend soy sauce, lime juice, sesame oil, garlic powder, onion powder, ground ginger, garlic and fresh ginger in a food processor. Continue to process, slowly adding olive oil until smooth. Add peppers last, then mix.

Steps:

• Chicken wings can take more assertive woods, like hickory or mesquite, but also work well.
• with mellower choices like alder or cherry.
• Trim the wings into sections, discarding the tips.
• Season 1 1/2 pounds of wings with 1 1/2 teaspoons kosher salt and a generous 1/4 teaspoon freshly ground black pepper.
• Smoke over medium heat until an instant-read thermometer inserted into the thickest part.
• of the drummie registers 170ºF, 20-25 minutes from the time the smoker lid is closed. Check for doneness after 20 minutes into cooking time.
• After closing the lid of the smoker, slice about 1 1/2 tablespoons butter into a heatproof mixing bowl. Set the bowl on top of the smoker to melt the butter as the wings smoke.
• When the wings are done, toss them in the butter, seasoning them with as much of your favorite hot red pepper sauce as you'd like. That, and a lot of napkins is all you need-skip the celery/blue cheese thing.

Steps:

• For the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight. Allow the wings to come to room temperature for 30 minutes before cooking.
• Soak 2 cups applewood chips in water for 1 hour
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the Memphis dry rub: Combine the brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin and cayenne in a small bowl. Any rub that is not used can be stored in a mason jar for up to 1 month.
• Drain the soaked wood chips and throw them directly on top of the coals.
• Remove the wings from the marinade, then place on the grate on the indirect side of the grill. Cover the grill with a lid and allow the wings to smoke for 25 to 30 minutes.
• To finish, move the wings to the hot side of the grill to char, about 2 minutes per side. Remove the wings from the grill and add to a mixing bowl. Season liberally with the rub and toss to coat. Serve with Buttermilk Herb Dipping Sauce.
• In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too--just thin it out with some more buttermilk!

Steps:

• Place chicken wings in a large bowl. Pour in olive oil; toss with hands until coated. Coat wings evenly with dry rub.
• Light charcoal and heat smoker to 170 to 200 degrees F (77 to 93 degrees C) according to manufacturer's instructions.
• Drain wood chips and place half of them directly on the charcoal. Spread wings evenly on the cooking grate skin-side down.
• Smoke wings until fragrant, about 1 hour.
• Flip wings. Add remaining wood chips to the charcoal. Continue smoking until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 1 hour more.
• Serve chicken wings with blue cheese dressing.

Steps:

• Soak the applewood chips in cold water for at least 30 minutes. Drain before using.
• In a small bowl, whisk together the salt, pepper, garlic powder, smoked paprika, red pepper flakes, oregano, ground mustard, and brown sugar.
• Add the chicken drumsticks to a large bowl and pat dry with a paper towel. Season the chicken with the dry rub and toss to coat evenly. Set aside while you build the stovetop smoker.
• Line a Dutch oven or large, heavy-bottomed pot with a lid with 2-3 sheets of heavy-duty aluminum foil. Spread the drained applewood chips in an even layer in the bottom of the pot and place the steamer basket on top.
• Place the pot over high heat. Once the wood chips start to lightly smoke, add the chicken drumsticks to the steamer basket, place another sheet of foil on top, and cover with the lid. Smoke the chicken over high heat for 8-10 minutes, then reduce the heat to medium-low and continue cooking for another 20 minutes. Turn off the heat and allow the chicken to sit in the smoker, covered, for an additional 10 minutes. The internal temperature of the chicken should register between 165-170°F (74-78°C).
• Arrange a rack in the upper third of the oven. Turn the broiler on high. Remove the chicken from the smoker, place on a rimmed baking sheet, and broil for 5-7 minutes, until the chicken has crisped and charred in spots. Serve immediately.
• Enjoy!

Steps:

• Heat a smoker to 225 degrees F (110 degrees C) according to manufacturer's directions.
• Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl to make dry rub. Sprinkle over chicken wings.
• Cook chicken wings in the preheated smoker until tender, 1 to 1 1/4 hour.
• Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth. Remove from heat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.
• Grill coated wings until skin is browned and starting to get crispy, 4 to 5 minutes per side. Transfer to a large bowl and stir in remaining sauce until wings are well-coated.