Smoke Signals
Hardwood-Smoked Wings with Citrus-Chili Glaze
1 hour 30 minutes
Serves 4
AppetizerAmericanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the backyard barbecue traditions of the American South, these wings get a double hit of flavor: slow hardwood smoke and a bright, sticky citrus-chili glaze. You'll learn how smoke and acid can work together to create the ultimate appetizer.
Equipment needed
- charcoal grill or smoker
- hardwood chips
Ingredients
Yield
4
Instructions
- 01Pat the chicken wings very dry with paper towels and place them in a large bowl.
- 02In a small bowl, combine chili powder, smoked paprika, kosher salt, black pepper, and garlic powder. Sprinkle half of this mixture over the wings and toss with the vegetable oil to coat evenly. Reserve the other half for later.
- 03Set up your grill or smoker for indirect heat, aiming for a temperature of 250°F. Add the soaked hardwood chips directly to the coals or in a smoker box as appropriate.
- 04Arrange the wings in a single layer on the cool side of the grill or in your smoker. Close the lid and smoke the wings for 1 hour, turning once halfway through.
- 05While the wings smoke, make the glaze: In a small saucepan, combine orange juice, lime juice, orange zest, lime zest, honey, brown sugar, and the reserved spice mix. Bring to a simmer over medium heat and reduce until thickened and syrupy, about 8 minutes. Whisk in the butter until smooth and glossy. Set aside.
- 06Transfer the smoked wings to a large bowl and pour the glaze over them. Toss to coat thoroughly.
- 07Return the glazed wings to the grill or smoker, raise the heat to 400°F, and cook uncovered for 10–15 minutes, turning once, until the glaze is bubbling and caramelized and the wings are lightly charred in spots.
- 08Transfer wings to a serving platter. Sprinkle with chopped cilantro and serve with lime wedges.
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