At the time of writing it is 5/7/18 and we are on the cusp of UK BBQ week 2018, arguably the most wonderful time of the year, regardless of what the friends of buddy Christ will tell you.
A time where the UK BBQ community is encouraged to come together and cook a daily theme to show the diversity and adaptability of cooking over coal and wood, showcasing the true art of what we do and why we love it. In the spirit of this jovial holiday of wood fired unity I wanted to share my method of smoking a tray of perfect chicken wings. This sounds easy, but if you really want something done… one must do it right.
I am incredibly proud of my wings to the point where it’s currently my go to cook on my newest barrel smoker. I like the fact you can get a really powerful smoke without having to go overnight or light the pit at 5am, while being able to serve something that can make people leave your house in firm belief that you know your shit. So below I have broken down the steps to creating the perfect wing tray. You can do these in the oven if you don’t own a smoker but for best results cook low and slow over wood.
What you need
- 12 Whole chicken wings
- Hot paprika
- Smoked black pepper
- Brown sugar
- Thyme (can sub for mixed herbs)
- Oregano (Can sub for mixed herbs)
- Your favourite BBQ sauce
Go to your local butcher and ask for the volume of wings you need by all means and upscale the recipe as required but this will be to make 1 tray (12 whole, 22 when jointed/ split). Cut the tips from the wings if bought whole as they add literally nothing, then take your knife and find the joint on the inner bend of the wing. Cut through it to get an even split of drumstick and dual bone wings. repeat and place them in a bowl that will go into your fridge.
Smokers – Start you pit and get it up to 225 C. I use either cherry or apple wood for this cook.
I already have this premixed usually but for one single batch take 2 tbsp. paprika, 2 tbsp. smoked black pepper and 1 of brown sugar, 1 tbsp. thyme and oregano (or mixed herbs), 1 tspn cayenne, large pinch of nutmeg, cinnamon and sea salt to taste. Rub the wings through the spice mix until evenly covered and fridge them for a minimum of 2 hours.
Place on a tray that enables fat to escape and smoke to get in from below and cook for around 1.5 hours or until they read 160 on a probe thermometer (don’t touch the bone when taking a reading as it can screw the reading up). Remove from the smoker and DIP the wings in your chosen BBQ sauce, this will give you a much more glazed feel than brushing and enables a good even spread across the wings. Then put them back in the smoker or oven for another 20 minutes so the heat can help the sauce bond to the wings and render down the glaze a little.
Remove and serve outside with a beer.
Generally it’s an easy cook when you look at it like that but it’s the finer details that matter just like any cook you do with indirect heat. Enjoy with your family or just smash a plate on your own an save that shit for the gram. Either way people will want to get involved.