Smoked Chicken Wings with Carolina BBQ Sauce and Green Onion and Feta Dip

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  • Level: Easy
  • Total: 1 hr 50 min
  • Active: 40 min
  • Yield: 4 servings
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Smoked Chicken Wings:

24 chicken wings, split at the joint, wing tips removed and reserved for another use

1 tablespoon kosher salt 

1 tablespoon coarsely ground pepper 

Vegetable oil, for deep frying

Green Onion and Feta Dip:

1 cup sour cream

1/2 cup chopped green onions

1/2 cup crumbled feta cheese 

1/4 cup buttermilk 

2 tablespoons minced parsley

1 clove garlic, finely minced 

1/2 teaspoon kosher salt 

2 teaspoons ground black pepper 

Carolina BBQ Sauce:

1 1/2 cups apple cider vinegar

1/3 cup dark brown sugar 

2 tablespoons ketchup 

1 tablespoon Worcestershire sauce 

2 teaspoons crushed red pepper flakes 

1 teaspoon kosher salt 

1 teaspoon ground black pepper 

Carrot and celery sticks, for serving


  1. For the wings: Heat a smoker to 250 degrees F. Toss the wing pieces with the salt and pepper and spread them on the middle grate of the smoker. Smoke them for 20 minutes, flip, and smoke for an additional 20 minutes. Remove the wings from the smoker and set aside.
  2. While the wings smoke, make the BBQ sauce: Put the vinegar, brown sugar, ketchup, Worcestershire sauce, red pepper flakes, salt and pepper in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer the sauce until it is reduced by 1/3, about 20 minutes. Cool to room temperature.
  3. While the wings smoke, make the dip: Combine the sour cream, green onions, feta, buttermilk, parsley, garlic, salt and pepper in a small bowl. Set aside.
  4. To finish the wings: Heat about 4 inches of oil to 375 degrees F in a large, wide heavy-bottomed pot over medium heat. Working in batches, fry the wings just to crisp and reheat them, about 2 minutes. Using a slotted spoon, transfer the cooked wings to a bowl. When they are all fried, toss them with the BBQ sauce, and then serve with the green onion dip, carrots and celery sticks.