Every summer we look forward to grilling on our charcoal grill. We still have more to learn about it, but are having so much fun learning and eating! One of the ingredients we have learned to do well, is smoked chicken wings. I was already contimplating how we would be flavoring our next batch of char grilled wings, when I received a sample of Smokin’ Peppers Fire Salt seasoning in the mail! There made my decision easy. On this day, I was working with a 4 pound package of chicken wings. It took less than 2 ounces of seasoning to generously cover all of those wings. And instead of basting with a store bought wing sauce, I used some of the remaining seasoning and mixed it with ketchup and a little agave for a hint of sweetness. We enjoyed that sauce so much, I prepared another batch to serve with French fries on another day! These smoky char grilled chicken wings have become one of our absolute favorites. I have a little Fire Salt left in my cupboard. Thinking it would be especially tasty on some shrimp skewers as a blackening seasoning on fish. Oh, maybe on a smoked burger! Think I better get online and order some Smokin’ Pepper Fire Salt soon.
2 ounces Smokin’ Pepper’s Fire Salt seasoning
1 cup ketchup
2 tablespoons honey or agave, optional
3 1/2 to 4 pounds chicken wings
Oil for brushing onto grill grates
2 chile peppers, sliced thin
Green Onions, sliced thin
Place the wings on a sheet tray. Pat dry with paper towels. Season on both sides with 1 1/2 ounces of Fire Salt. Reserve 1/2 ounce to prepare sauce. Let sit at room temperature for 30 minutes.
In a bowl, add the 1 cup of ketchup, 2 tablespoons of agave and 1/2 ounce of Fire Salt. Stir well to combine and set aside.
Prepare you grill for indirect cooking. This means you will have a cool side and a hot side. For smoked wings, add some pre-soaked wood chips on one side of hot coals. Keep lid closed for 5-7 minutes.
Place wings on the indirect side of the grill. Close lid and cook for 30-35 minutes. Rotate the wings and continue cooking until the internal temperture reads 165 degrees F.
When they reach 165 degrees F., place wings onto the hot side of the grill. Baste generously with reserved sauce. Turn , baste and grill for just a few more minutes to caramelize the sauce a little.
Transfer to serving platter. Garnish with sliced chile peppers, green onions and lime. Yields 6-8 servings for an appetizer.
Tips~ For a more barbeque like sauce, mix in 1 tablespoon apple cider vinegar, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. Substitute dark brown sugar for the agave.
Direct quote from Dan Mott, the owner of Smokin’ Pepper.
Smokin’ Pepper is a manufacturere of fine blends of chile inspired spices and seasoning. All recipes hand crafted by owner, Dan Mott with select blends of chiles. Not made for the faint hearted-stay spicy friends!
Tips~ Our favorite types of wood to smoke with are applewood and cherry. Hickory and mesquites are good, but can be a little strong. In my opinion.
The wings after 20 minutes….
Wings once they have reached internal temperature of 165 degrees F. Ready for basting!
Tips~ For and extra buffalo kick, mix in, to taste, some store bought buffalo wing sauce!