Current Soundtrack: Geto Boys – The World Is A Ghetto
Okay, today I felt like making hot wings for dinner. Yeah, I know, we are in the off-season of football, but my hunger for chicken wings goes year-round. If you know me, (which obviously you don’t, because you are new to my website) I love spicy food. My wife loves spicy food, (God matched us perfectly). So let’s make some super spicy chicken wings.
First, I bought my chicken wings from a big box grocery store and they were frozen. This frozen bag of chicken weighs 4 lbs. Now before the purist start pointing fingers, I say this… “Can you really tell a difference?”… Yes, I have taken fresh chicken wings and cut the wingette from the drumette and discarded the wing tip… Just to have the same results as frozen wings that have been thawed. People. Like. Chicken. Wings. Now don’t get me wrong, if you want to use fresh wings, please do so. However, don’t frown upon frozen wings. Better yet, buy what is on sale.
So you have these chicken wings thawed or fresh and they are ready to go. They need some seasoning or something, right? Let’s give ’em a good ‘ole dry rub. First let’s make the dry rub by following my recipe:
You can get the recipe for my Spicy Chicken Dry Rub here.
What’s up dry rub? Lookin’ good… Umm Okay back to it…
Let’s throw some wood chips in a bowl. Today I’m using peach wood chips. I got ’em in a bowl, ready for water.
Let’s add some water… Just enough to cover the wood.
Okay, we’ve got our dry rub made and our wood soaking, so let’s pat the chicken dry and put them in a pan. Once placed in a pan, we’ll throw some Olive Oil on them. I used Extra Virgin Olive Oil.
So the wings have been coated evenly with the oil and then massaged and moved around. Make sure they have been flipped and then rolled around in oil to ensure they are coated. Grab the dry rub shaker or container and begin to coat the wings.
Coat the wings evenly and then flip them to coat the other side.
Once you have the wings coated and the smoker has came to temperature, it’s time to throw the wings on the cooker. Make sure when you lay the wings on the smoker, you keep enough space between each wing for air and smoke.
Hey the wings are on, what to do now? Okay, First – Grab a Beer. Second – Make Some Wing Sauce. What wing sauce? It’s koo, I got you right here:
You can get the recipe for my Spicy Garlic Buffalo Sauce here.
Beer ingested… Check. Wing Sauce created… Check. Let’s move on.
Hey the wings have been smoking for some time now (probably around 45 minutes). Maybe we should flip them.
Let’s flip them.
Boom. Flipped. Let’s go longer. We are cooking for another 45-60 minutes or until the wings reach an internal temperature of 165 degrees Fahrenheit. Okay we are going to stay here for a little bit, so grab a chair or another beer and park it. We’ll just give it some time. Hey, after all, we call this whole thing “low and slow”.
Time is passing.
Temperature tested at 165 degrees Fahrenheit. Golden. Okay, time to toss these pretty chicken wings in the sauce and eat up…
***Public Service Announcement. Ignore that pretty little lady that continues to scream she is hungry. She will tell you how to cook, how not to cook and that you are too slow. Maybe she will tell you that you are burning the food. Regardless, stay the course and Godspeed, my friends.
- 4 lbs Frozen Chicken Wings, Thawed
- 2 tbsp Olive Oil
- Wing Sauce Recipe
- Take the bag of frozen chicken wings and thaw them in the refrigerator for 2 days.
- On the day of the cook, preheat Smoker to 250-275 degrees Fahrenheit.
- Soak wood chips or chunks in water.
- Rinse the chicken wings with cold water in a colander and place in a large container or pan.
- Pat chicken wings dry with paper towels.
- Pour 2 tablespoons of olive oil over the raw wings and turn the wings to evenly coat with oil.
- Apply dry rub onto the wings, turning to coat both sides evenly.
- Place chicken wings on cooking grates and leave enough space around each wing to allow smoke to penetrate all surface area.
- After 45 minutes, flip the chicken wings.
- Allow chicken wings to cook for 45 minutes, while checking the internal temperature. Internal temperature should be 165 degrees Fahrenheit.
- Once wings reach internal temperature and juices run clear, pull from cooker.
- Add wings to a large container or bowl and add sauce. Cover the container and shake for 30 seconds or until well coated.
- Serve coated wings on platter or plate.
- Public Service Announcement. Ignore that pretty little lady that continues to scream she is hungry. She will tell you how to cook, how not to cook and that you are too slow. Maybe she will tell you that you are burning the food. Regardless, stay the course and Godspeed, my friends.