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January 19, 2024Smoked Wings with Lexington Red sauce
Every one knows that chicken wings are amazing, but one of the best kept secrets of the poultry world is this-Smoked wings are head and shoulders above all others.
There is something about biting into a sweet and sticky wing and finding that sweet hit of smoke that just takes it to another level.
This recipe includes three separate elements. The brine which ensures that the wings are juicy and plump. The Flabby Phoenix rub which is a mix of sugars and earthy spices and the Lexington red sauce which is both sweet and tangy. When used all together, this chicken wing recipe creates layers of flavors that will have your guests begging for more.
Ingredients
- 20 chicken wings, split into sections
- 1/2 bottle Flabby Phoenix rub- (Grab yours HERE)
- 2 Quarts apple Juice
- 6 cups ice
- 1 Cup Kosher salt
- 2 Tablespoons course black pepper
Lexington Red Sauce
- 1 1/2 C Ketchup
- 2 Tablespoons American mustard
- 1/4 C Apple cider vinegar
- 3/4 C Chicken stock
- 1 Tablespoon onion powder
- 1 Tablespoon white pepper
- 1 Tablespoon white sugar
- 2 Tablespoons honey
- 2 Tablespoons dark molasses
- 2 Tablespoons hot sauce (I typically use Franks)
- 1 Tablespoon soy sauce
- 1 Tablespoon Worcestershire sauce
Method
1. The night before you are planning on cooking, prepare your brine. In a large stock pot, add apple juice, salt and pepper. Bring to a simmer on medium heat, until salt is fully dissolved. Add ice and ensure brine is cool before adding chicken wing segments. Allow to brine overnight.
2. Prepare your smoker for two zone cooking and preheat to 225F-250F. Add your favorite smoking wood. For chicken, I prefer cherry chunks.
3. While your smoker preheats, remove chicken wings from the brine and wash with cold water. Pat dry with paper towels and discard the brine mix.
4. Lightly season wings with the Flabby Phoenix Rub. Focus on not allowing the rub to clump up and keep it as even as possible across the wings.
5. Smoke for 30 minutes before flipping. Smoke for an additional 30 minutes. You will see the color of the wings begin to brown and the rub becomes sticky. Use a temperature probe to ensure the wings are at least 155F.
6. As the wings smoke, prepare the Lexington Red sauce. In a medium pot, add all ingredients and bring to a simmer for 5 minutes, stirring often. Keep warm until ready to use.
7. Dunk each chicken wing entirely in the warm sauce and return to the smoker for 10-15 minutes until the sauce is sticky and wings have hit at least 165F. Rest for 10 minutes before serving.
