Best Smoked Wings Of Paradise Recipes

Smoked Honey-Mustard Chicken Wings image

Provided by Jeff Mauro, host of Sandwich King

Time 2h25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup sugar
1/4 cup kosher salt
6 medium chicken wings, cut at the joint
Freshly cracked black pepper
Tangy Honey Mustard BBQ Sauce, recipe follows
1 cup crushed salted pretzel sticks
1/2 cup yellow mustard
2 tablespoons stone-ground mustard
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon granulated garlic
Freshly cracked black pepper

Steps:

Mix the sugar and salt with 8 cups (2 quarts) water in a large container until dissolved. Add the chicken wings and brine for 1 hour at room temperature or refrigerated.
Place the wood chips in a smoker box and place the smoker box directly on a burner on the grill, under the grate. Cover, turn the burner under the smoker box to high and heat until the chips start to smoke, 5 to 10 minutes. Once smoking, turn off that burner, turn the other burners to low and heat until the thermometer registers 275 degrees F.
Dry the chicken pieces with a paper towel and season with cracked black pepper. Add the chicken to the grill over the set burners, close the lid and smoke the wings, maintaining a grill temperature of 250 to 275 degrees F and turning the wings once, until the meat registers 165 to 170 degrees F, about 1 hour. Raise the set burners to medium high and sear both sides of the wings until golden and crispy, 2 to 3 minutes per side.
Immediately toss the wings with some of the Tangy Honey Mustard BBQ Sauce, then sprinkle with the crushed pretzels to add some crunch and serve!
Mix together the yellow and stone-ground mustard, vinegar, honey, brown sugar, Worcestershire and granulated garlic. Season with plenty of freshly cracked pepper.

Sugarcane Smoked Wings with Cane Row BBQ Sauce image

Provided by Food Network

Categories appetizer

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 26

2 pounds chicken wings (party wings cut)
1 tablespoon yellow mustard
1 tablespoon Creole mustard
1 tablespoon Cajun Select Seasoning, recipe follows
Kosher salt and freshly ground black pepper
2 stalks sugarcane, split in half and cut into 6- to 10-inch sections
Cane Row BBQ Sauce, recipe follows
Ranch dressing, for serving
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
1 cup ketchup
1 cup cane vinegar
3/4 cup honey
3/4 cup molasses
1/4 cup cane syrup
1 teaspoon garlic powder
Dash hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper

Steps:

Heat a charcoal grill for cooking at medium heat.
Add the wings to a large bowl and toss with the yellow and Creole mustards. Sprinkle with the Cajun seasoning and some salt and pepper and toss to coat.
Add the sugarcane to the hot grill, then add the wings. Grill wings, covered and turning occasionally, until golden brown and crisp, 15 to 20 minutes. Baste with the BBQ sauce the last few minutes of grilling, then cover the grill and cook for 2 more minutes. Serve garnished with the charred sugarcane and with ranch dressing on the side.
Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
Add the ketchup, vinegar, honey, molasses, cane syrup, garlic powder, hot sauce and salt and pepper to taste to a saucepot, then cook on medium heat, stirring occasionally, until thick, 25 to 30 minutes.