Sweet and Spicy Chicken Wings Recipe
This recipe is of my favorite smoked wing recipes. They are juicy, tender, smokey, sweet, and a little spicy full of flavor. I like this recipe because the wings have a great underlying spice to them. The pecan also gives a delicious flavor. Make sure you have a decent stockpile of wet wipes, this one gets deliciously messy.
Servings: 5 people
Calories: 280kcal
Ingredients
- 1/4 teaspoon fresh ground black pepper
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons Kosher salt
- 1 pound of fresh or frozen wings
- .5 cup creamy french dressing
- .5 cup Lawerys seasoning salt
Hot Sauce Ingredients:
- 1/4 cup Sriracha hot sauce or your hot sauce of choice
- 1/4 teaspoon ground cumin
- 1/2 cup ketchup
- 1 small onion minced around ½ a cup
- 1 teaspoon fish sauce
- 1 tablespoon vinegar
- 2 tablespoons vegetable oil
- 2 cloves garlic finely minced
Instructions
The Hot Sauce
- Add the vegetable oil, onion and garlic into a saucepan over a medium heat.
- Constantly Stir until golden brown. Be careful not to burn.
- Add the Sriracha, ketchup, fish sauce, vinegar and cumin and stir well.
- Turn down to a low heat and simmer for 3 - 4 minutes.
The Smoked Chicken Wings
- Rinse chicken wings and pat dry with paper towel thoroughly.
- In a bowl mix together all the wings and the creamy french dressing
- In a bowl mix together all the dry rub ingredients.
- Place two or three wings at a time in a large bowl, sprinkle on the dry rub and toss & coat with the dry rub liberally.
- Place well-coated wings on a foil-lined baking sheet on top of a wire rack. Make sure to have a nice spacing between each wing. Once all wings are well-coated cover and place in the fridge for at least 8 hours. (This is not essential but helps make the wings burst with flavour and deliciously crispy.
- Once your chicken is ready for smoking. Prepare your smoker as per your manufacturer's instructions. I like to use pecan or this recipe, it's a nice mild wood that doesn't overpower the star of this dish which is the dry rub. Preheat your grill to medium heat.
- Once the smoker has come to temperature, give your rested wings one last generous coating of the dry rub and pop in the smoker.
- Smoke for 2 hours then get out your meat thermometer and check the internal temperature of the wings to check if the wings have reached 165°F. Note don't touch the bone. If they are not yet to temperature placed back in and check again after 5 - 10 minutes.
- Once they are done either;1. Put on grill at medium to high heat. Crisp the outside2. Put wings in air fryer at 450°F for 10 minutes
- Then transfer to a large bowl and toss through a generous amount of the hot sauce. You want these wings to be dripping with this deliciously spicy sauce.