Smokin' BBQ Wings
Recipe: LifeSpice Chefs
No smoker, no problem. Smokin’ seasoning goes on the wings overnight so the salt and smoke work their way in, then the oven does the rest. The sauce is a thin cider vinegar glaze with molasses, tangy up front and rich underneath, and it clings without turning the skin soggy.
Ingredients
For the wings
- 1000 g Wings, trimmed
- 35 g Smokin’ seasoning (for the wings)
- 5 g Canola oil
For the sauce
- 80 g Apple cider vinegar
- 300 g Water
- 50 g Smokin’ seasoning (for the sauce)
- 10 g Molasses
- 13 g Corn starch
Method
- Combine the trimmed wings, Smokin’ seasoning, and canola oil. Toss until every wing is coated, cover, and marinate overnight in the refrigerator.
- Make the sauce. Mix the cider vinegar, water, Smokin’ seasoning, molasses, and corn starch in a saucepan, bring to a boil, and reduce by a third. Cool before using.
- Heat the oven to 375°F. Set a wire rack inside a foil-lined sheet pan and arrange the wings in a single layer, leaving space between them so they roast instead of steam.
- Bake 40 to 45 minutes, turning once at the halfway point, until the skin is crisp and browned and the wings reach a internal temperature of 165°F. Note: a internal temperature of 175°F to 185°F is even better, as it will yield a more tender wing.
- Toss the hot wings with the cooled sauce in a stainless steel bowl until glazed, then serve.
Note: Got a smoker? Smoke wings at 375°F over a 90% mesquite, 10% hickory blend until they hit a minimum of 165°F internal, then sauce the same way. A internal temperature of 175°F to 185°F is even better, as it will yield a more tender wing.