SMOKED WINGS RECIPE WITH SPICY MUSTARD SAUCE
THIS SMOKED WINGS RECIPE IS: GLUTEN FREE, PALEO, PRIMAL, LOW CARB & WHEAT BELLY FRIENDLY!
It’s time I broke out the smoker for the blog. For years I avoided smoking food. I have been in some kitchens where there has just been too much smoke and the dish just tasted like eating an ashtray. Nobody wants that. My thought simply was that smoking food was too unpredictable and very difficult to fix if it didn’t come out correctly. The good news is that after smoking various foods successfully for the past year my attitude and opinion of smoking proteins has changed significantly.
With the right wood chips and the judicious use of smoke, the possibilities are endless. From a light smoke (like what we are going to do to this smoked wings recipe) to a longer smoke, you can add layers of flavor to your food which are hard to attain otherwise. In addition, smoking leaves food just so juicy and tender due to the low temps.
For this smoked wings recipe we are going to use applewood chips which add in a really delicate smoked flavor. To prepare the chips, use a large bowl and add in about a cup of chips and HOT water. Try to put the chips in at least an hour before you are going to start smoking so they get a good soak.
As you can see below, I’m using a Masterbuilt smoker. The max temp for this unit is 275 degrees. I rarely go past 200, but for this wing recipe you will want to take it to about 275 to start. The air damper is also at full throttle, allowing the smoke to really pass over the food. After an hour, we’re going to drop the temp down to 195 for an additional hour. The final step is to crank the oven to 500 degrees and get the skin nice and crisp. It’s going to be so delicious.
QUICK COOKING TIP: For this smoked wings recipe, we are going to use a wet rub on the wings. I have always found that wings stick more to surfaces than just about any other protein. The easiest way to apply the wet rub is to add the oil and spices to a large mixing bowl. Mix them together and toss in the wings on top. Use a rubber spatula and mix the wings around for 2-3 minutes. You’ll see all the spicy goodness coat all the nooks and crannies of each wing. Once they are all coated, you’re ready to start smoking!
Let’s get this smoked wing recipe going…
Final Thoughts on the Smoked Wings Recipe with Spicy Mustard Sauce
This smoked wings recipe leaves the meat tender with a delicate smokey flavor. When you fire them off in a 500 degree oven to crisp the skin and then add on the sauce… wow. They’re uniquely delicious. No need to go out for wings again, that’s for sure. Soon I’ll post up a recipe for my Oven Baked Wings if you don’t have a smoker. I’ve been asked by one of our readers to make some sweet and spicy thai chili wings which are off the hook!
Post up your thoughts or if you tried this recipe- thanks!