Smoke Signals
Maple-Bourbon Glazed Chicken Wings, Smoked and Fire-Finished
1 hour 45 minutes
Serves 4
AppetizerAmericanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
American barbecue is practically a religion, and smoked wings are the sermon. Today, you’ll master the art of smoke, glaze, and that crucial last blast of fire for perfect texture, and a little science along the way.
Equipment needed
- smoker or grill with lid
- hardwood smoking chips
- wire rack
- rimmed baking sheet
- instant-read thermometer
Ingredients
Yield
4
Instructions
- 01Pat the chicken wings dry with paper towels and place them in a large bowl.
- 02In a small bowl, mix together kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Sprinkle this rub over the wings and toss to coat evenly.
- 03Arrange wings on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for at least 30 minutes or up to 4 hours to air-dry the skin.
- 04While the wings dry, prepare your smoker or grill for indirect heat, setting it to 250°F. Add a handful of hardwood chips (like hickory or apple) for smoke.
- 05Place the wings on the smoker, close the lid, and smoke for 1 hour to 1 hour 15 minutes, until they reach 160°F internally and the skin looks bronzed.
- 06Meanwhile, in a small saucepan over medium heat, combine maple syrup, bourbon, Dijon mustard, brown sugar, apple cider vinegar, and butter. Stir and simmer until slightly thickened, 3 to 5 minutes.
- 07Transfer smoked wings to a large bowl and pour over half the glaze. Toss to coat.
- 08Increase the grill (or oven broiler) to high heat. Return glazed wings to direct heat, turning every 1-2 minutes, until skin blisters and caramelizes, 4 to 6 minutes total.
- 09Transfer wings to a serving platter and brush with remaining glaze. Serve immediately.
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