Ah Chicken wings. Maybe the perfect food? I know I love them enough to experiment weekend after weekend with all different sauces, spices and preparation methods. Everything from Buffalo to Asian to fried to grilled. I tried them all. After all that experimenting I developed this recipe and while I still like the varied styles, this is my favorite. It calls for smoking the wings first. If you don’t own a smoker, go buy one now! Or you can bath them in a bit of Liquid Smoke™ and bake them in the oven for 30 minutes at 225°F. Also you can easily adjust the heat level by adding or reducing the Tabasco. Try these chicken wings and I guarantee they will be your favorite.

Cooking Tip!

Moisture is the enemy when deep frying. Not that everything you fry has to be completely 100% dry but if you are going for a crispy texture, such as in chicken wings, you need to pat the surface dry with paper towels before dropping them into the oil. I mean who wants a rubber, fish belly looking chicken wing?

INGREDIENTS:

• 4 – 5 lbs chicken drumettes, washed & pat dry
• 1 cup hickory wood chips
• 1/2 cup Jack Daniels whiskey
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup dark brown sugar
• 2 cups orange juice (fresh squeezed if possible but not necessary)
• 2 tablespoons Worcestershire sauce
• 1/2 cup dark soy sauce
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 teaspoon cayenne pepper
• 1/4 cup Tabasco
• 1 1/2 sticks salted butter
• 2 tablespoons Liquid Smoke®
• 64 oz peanut oil

PREPARATION:

1. Soak wood chips for 30 minutes, then add to smoker or grill. Allow the wood to start to smoke before adding the wings. Smoke wings in smoker or on a BBQ grill using indirect heat at 225°F for 20 minutes. Or, as noted above, bath them in a bit of Liquid Smoke™ and bake them in the oven for 30 minutes at 225°F.

2. To prepare the sauce mix all other ingredients except the peanut oil in a medium to large pot and stir. Bring to a boil then reduce to a rapid simmer and cook for about 20 minutes. Remove from heat and cool.

3. Heat the peanut oil in a large pot to about 350°F. Remove wings from smoker and transfer to hot oil and deep fry for about 8 -10 minutes. Just long enough to get them get golden brown and a bit crispy. Drain on paper towels. No need to add salt as the soy and butter in the sauce handle the sodium responsibilities.

4. Toss the wings in the sauce and serve with ranch or blue cheese dressing. And celery if that is your thing.

Serves 4 – 6

Heat Factor