Smoked Honey-Mustard Chicken Wings
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 408
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 73
- Dietary Fiber
- 4
- Sugar
- 25
- Protein
- 14
- Cholesterol
- 42
- Sodium
- 1199
- Total: 2 hr 25 min (includes brining time)
- Active: 15 min
Ingredients
1/4 cup sugar
1/4 cup kosher salt
6 medium chicken wings, cut at the joint
Freshly cracked black pepper
Tangy Honey Mustard BBQ Sauce, recipe follows
1 cup crushed salted pretzel sticks
Tangy Honey Mustard BBQ Sauce:
1/2 cup yellow mustard
2 tablespoons stone-ground mustard
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon granulated garlic
Freshly cracked black pepper
Directions
Special equipment:
2 cups wood chips, soaked in water for 30 minutes and drained- Mix the sugar and salt with 8 cups (2 quarts) water in a large container until dissolved. Add the chicken wings and brine for 1 hour at room temperature or refrigerated.
- Place the wood chips in a smoker box and place the smoker box directly on a burner on the grill, under the grate. Cover, turn the burner under the smoker box to high and heat until the chips start to smoke, 5 to 10 minutes. Once smoking, turn off that burner, turn the other burners to low and heat until the thermometer registers 275 degrees F.
- Dry the chicken pieces with a paper towel and season with cracked black pepper. Add the chicken to the grill over the set burners, close the lid and smoke the wings, maintaining a grill temperature of 250 to 275 degrees F and turning the wings once, until the meat registers 165 to 170 degrees F, about 1 hour. Raise the set burners to medium high and sear both sides of the wings until golden and crispy, 2 to 3 minutes per side.
- Immediately toss the wings with some of the Tangy Honey Mustard BBQ Sauce, then sprinkle with the crushed pretzels to add some crunch and serve!
Tangy Honey Mustard BBQ Sauce:
- Mix together the yellow and stone-ground mustard, vinegar, honey, brown sugar, Worcestershire and granulated garlic. Season with plenty of freshly cracked pepper.