Apple-Smoked Chile Lime Chicken Wings with Sriracha Soy Sauce
- Level: Easy
- Yield: 6 servings
- Total: 7 hr 15 min (includes cooling, brining and chilling times)
- Active: 50 min
Ingredients
2 pounds chicken wings, separated into wings and drumettes
Brine, recipe follows
1/4 cup fresh lime juice
2 tablespoons vegetable oil
3 tablespoons chili powder
Kosher salt
Sriracha Soy Sauce, recipe follows
Smoked Corn and Black Bean Salad, recipe follows, for serving
Brine:
1 cup apple cider
3 tablespoons dark brown sugar
2 tablespoons apple cider vinegar
2 tablespoons honey
1 bay leaf
Kosher salt and freshly ground black pepper
Sriracha Soy Sauce:
1 cup sriracha sauce
1/2 cup mayonnaise
2 teaspoons soy sauce
Smoked Corn and Black Bean Salad:
2 to 3 ears corn, shucked and cleaned
2 tablespoons corn oil
One 15-ounce can black beans, drained and rinsed
1/2 cup diced green bell pepper (from 1/2 bell pepper)
1/2 cup diced red bell pepper (from 1/2 bell pepper)
1/2 medium red onion, cut into 1/8-inch slices, then cut in half
3 tablespoons minced fresh jalapeno (from 1 medium jalapeno)
1/4 cup corn oil
2 tablespoons chopped fresh cilantro leaves
2 tablespoons red wine vinegar
1 teaspoon fresh lime juice
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a charcoal grill; 2 cups apple wood chips, soaked in water for 30 minutes, then drained- Place the chicken wings in the Brine in a large bowl. Cover and refrigerate for 4 hours.
- Remove the chicken wings, then rinse with water and dry with paper towels. Place in a large bowl. Drizzle the lime juice and oil over the chicken and toss to coat. Sprinkle the chili powder and 1 tablespoon salt over the wings and toss again.
- Wrap 1 cup soaked and drained apple wood chips in a foil packet and poke holes on top. Place the foil packet underneath the grill grates of a grill, directly on top of the heating element. Preheat the grill on medium-high heat and let the smoke build for 10 to 15 minutes.
- Grill the chicken wings over direct heat, covered, until golden brown on the underside, 5 to 7 minutes. Flip and cook until the juices run clear and the internal temperature is 165 degrees F, another 5 to 7 minutes. Serve with Sriracha Soy Sauce and Smoked Corn and Black Bean Salad.
Brine:
- Combine the apple cider, brown sugar, cider vinegar, honey, bay leaf, 1/4 cup salt, a pinch black pepper and 1 cup water in a medium pot. Cook over medium-low heat, stirring, until the sugars and salt have dissolved, approximately 10 minutes. Transfer to a large bowl and cool completely in the refrigerator.
Sriracha Soy Sauce:
- Whisk together the sriracha, mayonnaise and soy sauce in a medium bowl. Cover and refrigerate until ready to use.
Smoked Corn and Black Bean Salad:
- Make the salad: Preheat a charcoal grill for cooking at medium-high heat. Place 1 cup soaked and drained apple wood chips directly on the coals.
- Rub the corn with the corn oil. Grill, turning occasionally, for approximately 15 minutes. Let cool, then cut the kernels off the cobs into a large bowl. Mix in the black beans, bell peppers, onion and jalapeno.
- Make the dressing: Whisk together the corn oil, cilantro, vinegar, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Pour the dressing over the salad, then cover and refrigerate for 1 hour.