Stone Fruit & Smoke
Hardwood-Smoked Chicken Wings Glazed with Tangy Peach and Cracked Black Pepper
1 hour 45 minutes
Serves 4
AppetizerAmericanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
If summer had a smell, it would be the sweet perfume of peaches meeting the savory aroma of smoked chicken. These wings are a masterclass in American barbecue science: low-and-slow smoke, a sticky peach glaze, and a generous finish of cracked black pepper.
Equipment needed
- smoker or grill
- wire rack
- rimmed baking sheet
Ingredients
Yield
4
Instructions
- 01Pat chicken wings thoroughly dry with paper towels. Toss in a large bowl with kosher salt, garlic powder, onion powder, paprika, and smoked paprika until evenly coated.
- 02Arrange wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 1 hour to air-dry.
- 03Meanwhile, set up your smoker or grill for indirect cooking at 250°F, adding a couple of handfuls of hickory or applewood chunks for smoke.
- 04Place wings on the cool side of the grill, cover, and smoke for 1 hour, turning once halfway through.
- 05While wings smoke, combine peach preserves, apple cider vinegar, Dijon mustard, and honey in a small saucepan. Bring to a simmer over medium heat, whisking until smooth and syrupy, about 5 minutes. Remove from heat and whisk in butter.
- 06After 1 hour, brush wings liberally with the peach glaze. Continue smoking, uncovered, for 30 minutes more, brushing with more glaze every 10 minutes.
- 07Transfer wings to the hot side of the grill (direct heat) for 2-3 minutes per side, brushing with glaze and turning until deeply caramelized.
- 08Pile wings onto a serving platter and immediately shower with the coarse cracked black pepper while hot so it sticks.
- 09Serve hot, with napkins at the ready. Science has yet to invent a tidy wing.
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