Recipe courtesy of Carolina Kitchen & Barbeque Co.
Smoked Wing Nachos
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 613
- Total Fat
- 44
- Saturated Fat
- 19
- Carbohydrates
- 23
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 34
- Cholesterol
- 157
- Sodium
- 811
- Total: 1 hr 15 min
- Active: 30 min
Ingredients
Dry Rub:
4 tablespoons paprika
3 tablespoons salt
2 1/2 tablespoons granulated garlic
2 tablespoons sugar
1 1/2 tablespoons black pepper
1 tablespoon California chile powder
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon ground thyme
1/2 tablespoon white pepper
Wings:
10 whole chicken wings, separated into drumettes and flats (20 pieces)
Salad oil, as needed
Favorite BBQ sauce, for drizzling
2 cups shredded Cheddar
1/2 cup diced cooked bacon
1 medium tomato, diced
3 stalks green onion, sliced
Ranch dressing, for drizzling
1/2 cup sour cream
Directions
- For the dry rub: Stir together the paprika, salt, granulated garlic, sugar, black pepper, chile powder, dry mustard, onion powder, thyme and white pepper in a bowl.
- For the wings: Preheat a smoker or grill for cooking at indirect heat at 275 degrees F.
- Coat chicken wings with salad oil and place in smoker or grill until internal temperature of chicken wings registers 165 degrees F, about 45 minutes.
- Preheat salad oil in a deep-fryer to 350 degrees F and fry chicken wings until the skin is crispy, 1 minute. Remove and place in a bowl. Season with dry rub until all sides are lightly coated. Add BBQ sauce to coat evenly.
- Preheat oven to 350 degrees F.
- Place chicken wings in a 12-inch round pie dish in a single layer. Top with cheese and bacon and melt cheese in oven, about 2 minutes. Top with diced tomato, green onions, a drizzle of ranch dressing and a scoop of sour cream.