Smoked chicken wings

Votes: 3

Time: 2 hours 50 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 484, total fat 26 G., saturated fats 10 G., proteins 32 G., carbohydrates 33 G., fiber 3 G., cholesterol 185 mg, sodium 672 mg, sugar 26 G.

This recipe works best with large, whole chicken wings, uncut, to allow them to infuse with the smoky flavor without drying out. The wings are marinated for several hours in a mixture of lime juice, cayenne pepper, and sugar, then smoked on a low grill and finally quickly pan-fried until crispy. Toss the cooked wings with Memphis spice blend and enjoy with a cold beer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Marinade

900 g of chicken wings
2 tsp cayenne pepper
A large pinch of coarse salt
A pinch of granulated sugar
Juice of 2 limes

Memphis Spice Blend

0.5 cups tightly packed light brown sugar
2 tablespoons coarse salt
2 tbsp. granulated sugar
1 tbsp. ground black pepper
1 tbsp. Hungarian paprika
1 tbsp chili powder
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 tsp ground cumin
0.5 tsp cayenne pepper

Sour milk dip with herbs

1 cup of low-fat sour milk or kefir
0.5 cup sour cream
1/4 cup finely grated Parmesan or Pecorino
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped chives
1/4 cup finely chopped fresh dill
1 clove of garlic, grated
Zest of 1 lemon and juice of half a lemon
Special equipment: 2 cups apple chips

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken wings, sour cream, Pecorino Romano cheese, dill, lime, ground cayenne pepper, paprika, garlic powder, cumin

Cooking the dish according to the recipe:

Marinade:

Combine cayenne pepper, salt, granulated sugar, and lime juice in a large bowl, then add the wings, tossing to coat. Marinate in the refrigerator for at least 2 hours or overnight. Let the wings come to room temperature for 30 minutes before cooking.
Soak 2 cups of apple wood chips in water for 1 hour.

Preheat the grill by preparing the indirect heat zone. If you have a charcoal grill, heat the coals on one side only. On a gas grill, heat the burners on one side only.
Memphis Spice Blend:

In a small bowl, combine brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin, and cayenne pepper. Leftover spice mix can be stored in a glass jar for up to 1 month.
Drain the wood chips and throw them directly onto the coals.
Remove the wings from the marinade and place them on the grill grate over indirect heat. Cover the grill with a lid and smoke the wings for 25–30 minutes. Transfer the wings to the hot side of the grill and let them brown, about 2 minutes per side.
Remove the wings from the grill and place them in a bowl. Sprinkle generously with the spice mixture and toss to coat. Serve with the dipping sauce.

Sour milk dip with herbsIn a bowl, combine the sour milk, sour cream, cheese, parsley, green onions, dill, garlic, lemon zest and juice, and season with salt and pepper to taste. This also makes a great salad dressing—just add a little more sour milk!