Best 2 Hickory Smoked Chicken Wings Recipes

Indulge in the smoky, succulent goodness of hickory smoked chicken wings, a tantalizing treat that will elevate your next gathering or backyard barbecue. These wings are not just any ordinary chicken wings; they are imbued with a deep, rich flavor profile that comes from the perfect harmony of hickory smoke, aromatic spices, and a touch of tangy sweetness. Whether you prefer them sauced, dry-rubbed, or tossed in a flavorful glaze, this collection of recipes has something for every palate. Get ready to embark on a culinary journey that will leave your taste buds craving more.

Here are our top 2 tried and tested recipes!

HICKORY HOUSE SMOKED CHICKEN WINGS

Hickory House Smoked Chicken Wings image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 22

Ingredients

18 lollipop-cut chicken wings
1/2 cup Hickory House Dry Rub, recipe follows
1 cup Blue Cheese Dressing, recipe follows
2 tablespoons dehydrated brown sugar
2 tablespoons paprika
2 teaspoons ground cumin
2 teaspoons dehydrated garlic
1 teaspoon citric acid
1 teaspoon ground celery seed
1 teaspoon dried dill
1 teaspoon dry mustard
1 teaspoon ground black pepper
1 teaspoon red chile flakes
1 teaspoon cayenne pepper
1 teaspoon ground white pepper
1 cup mayonnaise
3/4 cup sour cream
1/2 cup buttermilk
2 tablespoons minced garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon ground white pepper
3/4 cup blue cheese

Steps:

Preheat a smoker for cooking with hickory wood at 240 degrees F.
Wash and pat dry the wings. Dry-rub the wings with the Hickory House Dry Rub. Place the wings evenly on a smoker rack. Smoke in the smoker until they are golden brown, about 45 minutes. Arrange on a platter and serve with the Blue Cheese Dressing.
Combine the brown sugar, paprika, cumin, dehydrated garlic, citric acid, celery seed, dill, mustard, black pepper, chile flakes, cayenne and white pepper in a bowl.
Combine the mayonnaise, sour cream, buttermilk, garlic, salt and white pepper in a bowl and stir to mix well. Fold in the blue cheese.

HICKORY SMOKED CHICKEN WINGS WITH JERK SAUCE AND LIME

Hickory Smoked Chicken Wings with Jerk Sauce and Lime image

Provided by Food Network

Categories appetizer

Time 16h25m

Yield 7 to 9 servings

Number Of Ingredients 28

Ingredients

1/2 cup apple cider vinegar
2 tablespoons Jamaican yellow curry powder
2 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon dark brown sugar
1 tablespoon palm sugar
1 teaspoon dried Thai chilies, ground
1 tablespoon cilantro, roughly chopped, plus more for garnish
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon kosher salt
1 tablespoon chopped lemongrass
1 tablespoon coriander seeds
1/2 tablespoon granulated sugar
4 pieces star anise
2 cloves garlic, crushed
2 kaffir lime leaves, chopped
30 jumbo chicken wings
1/2 cup lime juice
1/2 cup ground black pepper
1/2 cup cafe black pepper
1 1/2 tablespoons Jamaican yellow curry powder
1/2 tablespoon Thai fish sauce
Kosher salt
1 gallon soy oil
Lime halves, for serving

Steps:

For the marinade: Whisk together the vinegar, curry powder, fish sauce, lime juice, soy sauce, brown sugar, palm sugar, Thai chilies, cilantro, garlic powder, onion powder, black pepper, salt, lemongrass, coriander, granulated sugar, star anise, garlic and kaffir lime leaves in a large container. Add the chicken wings and enough water to fully cover. Refrigerate overnight.
Transfer the chicken wings to hotel pans in a single layer skin-side up, making sure to remove as many seeds or herbs from the marinade as possible. Refrigerate uncovered 1 to 3 hours so the chicken wings lightly dry and build a pellicle.
Prepare a smoker with hickory wood and heat it to 225 degrees F. Transfer the wings to the smoker and smoke until just barely cooked on the inside, 2 1/2 to 3 hours. Let cool.
For the jerk sauce: Whisk together the lime juice, ground black pepper, cafe black pepper, curry powder, fish sauce and salt to taste in a small bowl.
Heat the oil to 350 degrees F in a deep fryer or pot. Place the wings in the oil skin-side up, being careful not to overcrowd the pot. Cook until golden brown, then transfer to a drip tray, rack or paper towels.
Brush the jerk sauce on the wings while they are still hot. Serve on butcher paper with the cilantro and limes.

Tips for Perfect Hickory Smoked Chicken Wings:

Select the Right Wings: Choose plump and meaty wings with intact skin for the best results.
Pat Wings Dry: Before seasoning, pat the wings dry with paper towels to help the spices adhere.
Generous Seasoning: Don't be shy with the seasonings. Rub the wings liberally to ensure even distribution of flavors.
Smoking Time and Temperature: Aim for a smoking temperature between 225°F and 250°F. Smoke the wings for 1.5 to 2 hours, or until the internal temperature reaches 165°F.
Glaze or Sauce: If desired, brush the wings with a glaze or sauce during the last 15 minutes of smoking for added flavor.
Rest Before Serving: Let the wings rest for a few minutes before serving to allow the juices to redistribute.

Conclusion:

Hickory smoked chicken wings offer a delightful combination of smoky, savory, and slightly sweet flavors. By following these tips and using high-quality ingredients, you can enjoy perfectly cooked chicken wings that are tender, juicy, and bursting with flavor. Experiment with different seasonings and glazes to customize the wings to your taste preferences and impress your guests with this delicious appetizer or main course.