Sweet and Spicy Chicken Wings with Feta Ranch Dressing

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  • Level: Advanced
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 55 min
  • Yield: 6 servings
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Ingredients

Wings:

2 dozen whole chicken wings, separated into drumettes and flats, tips removed

1 tablespoon kosher salt 

1 tablespoon coarsely ground black pepper 

Sweet and Spicy Glaze:

2 tablespoons ketchup

1 cup apple cider vinegar 

1/2 cup pomegranate molasses 

1/4 cup Worcestershire sauce 

2 tablespoons dark brown sugar 

1 tablespoon red chile flakes 

Feta Ranch Dressing:

1 cup sour cream

1/2 cup feta, crumbled 

2 tablespoons minced fresh parsley

1/2 teaspoon kosher salt 

2 teaspoons freshly ground black pepper 

Sliced scallions, for garnish 

To Finish:

Canola oil, for frying

2 tablespoons unsalted butter 

Serving suggestions: baby carrots, celery sticks 

Directions

Special equipment:
a smoker; a deep-fry thermometer
  1. For the wings: Preheat a smoker for cooking at 250 degrees F.
  2. Toss the wing pieces in salt and pepper in a bowl and place on the middle grate of the smoker. Smoke for 15 minutes, then flip and smoke for an additional 15 minutes. Remove from the smoker and set aside.
  3. For the sweet and spicy glaze: Meanwhile, add the ketchup, vinegar, molasses, Worcestershire sauce, brown sugar and chile flakes to a small saucepan and bring to a boil. Reduce to a simmer, then cook until all the sugar is dissolved, about 2 minutes. Remove from the heat and cool to room temperature.
  4. For the feta ranch dressing: Add the sour cream, feta, parsley, salt and pepper to a small bowl and mix to combine. Place in a serving bowl and garnish with the scallions.
  5. To finish: Preheat several inches of oil in a Dutch oven to 375 degrees F. Deep-fry the smoked chicken wings in batches, turning occasionally, until cooked through and crispy, 4 to 5 minutes. Combine the butter with 1/2 cup sweet and spicy glaze in a medium bowl. Immediately toss the fried wings into the butter glaze mixture to coat.
  6. Serve with the feta ranch dressing, baby carrots and celery sticks.