Smoked Louisiana chicken wings with cajun rub

BT Toronto | posted Tuesday, May 17th, 2016

• Facebook
• Twitter
• E-mail
• Print

A delicious chicken wing recipe for the summer, which uses a spicy rub to kick things up for your next barbecue.

Prep: 15 minutes
Grilling time: About 30 minutes
Makes: 6 servings

Ingredients:

Rub

1 tablespoon packed brown sugar

2 teaspoons smoked paprika

1½ teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon dried oregano

¾ teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon freshly ground black pepper

½ teaspoon ground cayenne pepper

Sauce

¼ cup ketchup

¼ cup Louisiana-style hot sauce

2 tablespoons packed brown sugar

2 teaspoons cider vinegar

1 teaspoon hot pepper sauce

½ teaspoon Cajun spice blend (optional)

3 tablespoons unsalted butter

Method: 

1. Soak the wood chips in water for at least 30 minutes.
2. In a large bowl combine the rub ingredients.
3. Add the chicken wings and turn to coat. Allow the wings to stand at room temperature for about 30 minutes.
4. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
5. In a medium saucepan combine all the sauce ingredients, except the butter, and bring to a simmer over medium heat on the stove. Cook until slightly thickened, 3 to 4 minutes, stirring occasionally.
6. Remove from the heat, add the butter, and whisk until the butter is melted.
7. Drain and add one handful of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid.
8. When smoke appears, grill the wings over direct medium heat, with the lid closed, for 5 minutes, turning once.
9. Move the wings over indirect medium heat and continue grilling, with the lid closed, for 10 minutes.
10. Drain and add the remaining wood chips to the charcoal or smoker box.
11. Brush the wings with some of the sauce, turn, and grill until crisp, deeply browned in spots, and tender, about 15 minutes more, brushing the wings one more time with the sauce.
12. Remove the wings from the grill and serve warm with sour cream on the side, if desired.

Courtesy Michael P. Clive, Webers

Grilled chicken wings

BT Toronto | posted Thursday, Jul 31st, 2014

• Facebook
• Twitter
• E-mail
• Print

Grilling chicken wings is easy, you just need to be mindful of how much heat you’re using. Chicken wings cooked over high heat will melt the fat too quickly, causing annoying flare-ups and burnt chicken wings – no thanks!

Grilled chicken wings

Ingredients:

• ½ cup Frank’s Red Hot Sauce
• ¼ cup melted butter
• 3 pounds grilled chicken wings

Method:

1. Preheat the grill with all burners set to high.
2. Brush grill grate clean.
3. Turn down one side of the grill to low.
4. Place chicken wings on side set to low.
5. Place chicken wings on side set to low.
6. Grill chicken wings, with the lid down, turning once, until chicken is cooked, 20 minutes.
7. Move chicken wings to the high heat side and grill uncovered until skin has crisped, about 5 minutes.
8. Remove chicken wings from BBQ and toss in favourite sauce.
9. Mix together hot sauce, melted butter and grilled chicken wings. Serve.

Courtesy Kary Osmond, www.karyosmond.com

Stuffed chicken wings

BT Toronto | posted Tuesday, Nov 19th, 2013

• Facebook
• Twitter
• E-mail
• Print

Stuffed chicken wings

Ingredients:

• 12 large chicken wings
• 8 ounces ground bison
• ½ bottle of beer
• ½ cup pistachios, toasted and chopped
• 1 clove garlic, finely minced
• ½ teaspoon salt
• 1 teaspoon fresh thyme, minced
• 1 tablespoon olive oil
• Freshly ground black pepper
• Vegetable oil for deep-frying

Buffalo wing sauce:

• 8 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
• 8 tablespoons unsalted butter
• 1 ½ tablespoons white vinegar
• ¼ teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• ½ teaspoon Worcestershire sauce

Method:

1. Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
2. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
3. Use a small, sharp knife to split the wings from the drums. Cut off the cartilage-covered tips of the wings, then use the tip of knife to gently separate the meat from bone all the way to the joint. Carefully push the flesh down to expose the bones and twist each bone out.
4. In a medium bowl, combine the bison, salt, garlic, thyme, beer, olive oil and freshly ground black pepper and set aside.
5. Use a teaspoon to fill each wing with bison mixture, but make sure not to overstuff them or wings will burst when frying.
6. Heat the oil to 350° in a deep fryer or a very large pot. Fry the wings for 10-12 minutes or until wings are golden brown. Toss liberally in the Buffalo wing sauce. Enjoy.

Courtesy Chef Michael P. Clive, @michaelpclive