Cherrywood smoked chicken wings
Ingredients
CHICKEN WINGS
- 2 tablespoons (30 ml) brown sugar
- 2 tablespoons (30 ml) coarse salt
- 1 tablespoon (15 ml) freshly ground pepper
- 1 teaspoon (5 ml) cumin
- 1 teaspoon (5 ml) cayenne pepper
- 5 pounds (2.27 kg) chicken wings, assorted drumettes and wings
- Oil, for the grill
- Your favorite barbeque sauce (optional)
EQUIPMENT
- 2 cups cherrywood chips, half soaked in water for 1 hour
- Smoking tube, or tinfoil for creating smoking packet
Directions
- In a small bowl, combine brown sugar, coarse salt, freshly ground pepper, cumin, and cayenne pepper.
- Pat the chicken wings dry with paper towel.
- Rub the chicken wings with the spice mixture.
- Place the rubbed wings in a casserole dish, cover with plastic wrap, and place in the fridge overnight.
- Drain the water from the wood chips and create a smoking pouch out of tinfoil, combining the soaked wood chips with dry wood chips.
- Heat one half the barbeque to 225 F (105 C).
- Oil the grill.
- Place the smoke pouch on the lit side of the barbeque with the grate removed.
- Place chicken wings on the unlit side of the barbeque, close the lid, and smoke for 1.5 hours, turning once.
- Remove the wings from the barbeque.
- Turn the barbeque to high 400 F (205C).
- Oil the grill.
- Grill the wings over direct heat for two minutes on each side, for crispy skin.
- Remove to a plate, tent with foil, and let rest for five minutes.
TO SERVE
- Serve hot with a side of your favorite barbeque sauce.
