Wood Fire Grilled > > > Smokey Chipolte Buffalo Wings
Normally for chicken wings, I do the 'Smoke & Fry' method which locks in flavor, initially, from the smoker. In this process, I only par-cook the wings, smoking them on the outside and them placing directly into the fryer for added crispiness and texture.
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Starting from the hand-cut oak wood we use for our smoker.
Smokey Chipolte Buffalo WingsFamily Pack Whole Chicken Wings
Juice of 2 Limes
2 Tablespoons Hot Buffalo Sauce
1/2 Cup Carolina-Style Vinegar BBQ Sauce, plus sauce for smoked wings
1 Tablespoon Crushed Red Pepper Flakes
1 Teaspoon Salt
1 Teaspoon Chipolte Powder
1 Teaspoon Chili Powder
1/2 Teaspoon Ground Curry
In a large mixing bow, add whole chicken wings. Coat in lime juice, hot buffalo sauce and tangy Carolina BBQ sauce. Turn chicken until all wings have been covered. Season with crushed red pepper flakes, salt, chipolte powder, chili powder and ground curry. Mix together with hands until sauce and all chicken wings are well combined. Let sit for one hour until chicken has marinated in seasoning.
To smoke meat, add only small chunks or logs of flavored wood, (I used oak) into the smoker box attached to the side of the grill. Prepare a fire over wood until lit and smoking. Close lid to wood box and grill, and let smoke. When fire is warm, add marinated chicken, directly to grill. Close and let smoke, turning occasionally, for 2 hours or until fully cooked. A blackened, smokey color should appear and chicken should have an internal temperature of at least 165 degrees F, to be eaten.
Remove wings from smoker and into a serving dish. Smother wings in Carolina-style tangy BBQ sauce and serve warm with a side of my favorite- celery and blue cheese. (Or in this case, my Buffalo Blue Cheese Celery Sauce, below).
(Serving Size, About 2 Wings)
About 3 months ago, we had an enormous oak tree fall from the next yard over, into our fence, our yard and our house. Luckily, we were okay, and so was our house! Being as inventive and resourceful as my husband and I both are, we decided that we would trim all of the small branches, chop the wood into manageable pieces and start a "smoking pile". Well, let me tell you that this tree was HUGE. So huge, we had to have an entire crew of tree trimmers come and spend almost two days removing, sawing and lifting the trunk. Once it was all said and done, we were left with an entire work bench of beautiful oak wood for our BBQ smoker, and two enormous piles of oak tree limbs. Slowly but surely we salvaged all that we could, and enjoyed a great bonfire with the remainder. At last ! Our yard looks beautiful again, and we are eating good !! Being resourceful can be hard (or, hard-er) work, but don't let that fool you, it is SO worth it in the end.
Normally for homemade chicken wings, we do the 'Smoke & Fry' method which locks in flavor, initially, from the smoker, (usually while smoking and/or grilling other meats in the mean-time). In this process, we only par-cook the wings, smoking them on the outside and them placing directly into the fryer for crispiness and texture. In this case (and recipe), smoking through the entire wing process is a tad-bit healthier, and a hell of a lot tastier, (in my book). Oh yeah and we just so happened to have LOTS of oak resources for this dinner. Enjoy!
Buffalo Blue Cheese Celery Sauce
1 Cup Salad Dressing
1 Tablespoon Ranch Dressing
1 Tablespoon Blue Cheese Dressing
1 Tablespoon Hot Buffalo Sauce
1 Teaspoon Sriracha Chili Sauce
1 Teaspoon Dried Oregano
1/4 Teaspoon Chipolte Powder
1/4 Teaspoon Salt
In a small mixing bowl add salad dressing, ranch and blue cheese dressing. Blend together with a spooon or spatula. Flavor with hot buffalo sauce, sriracha, dried oregano, chipolte powder and salt. Stir until completely combined and smooth. Place in refrigerator to chill until use. Serve with sliced celery, broccoli florets, radish slivers or fresh carrot sticks.
(About 10 Servings)
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