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Smoked Wings with honey, pickles and red chili

Nashville Hot Chicken Wings

Nashville Hot Chicken Wings

Category Poultry Appetizers Dinner Lunch National Wing Day
Servings 1
Prep Time 1 Hour
Cook Time 40-60 Minutes

It's getting Nashville hot in here! These finger-licking good chicken wings are juicy and smothered in a Nashville-style hot sauce for a kick of cayenne heat with a hint of brown sugar sweetness. Cool your palate (should you even want to) with a side of ranch dip. Serve with some traditional bread and butter pickles, Texas toast, and plenty of napkins on the side.

 

This recipe was provided by: Paula @queenofthegrill

Author:
Paula @queenofthegrill
Smoked Wings with honey, pickles and red chili

Ingredients
  • 2 Lbs. Chicken Wings, Tip Removed, Drums and Flat Separated
  • 1/4 Cup Dill Pickle Juice/Brine
  • 2 tbsp Brown Sugar
  • 3 Tbsp Cayenne Pepper
  • 1 tsp Red Pepper Flakes
  • 1 Tsp Garlic Powder
  • 1 Tsp Paprika
  • 1 Tsp Chili Powder
  • 1 tsp Kosher Salt
  • 1 Tsp Corn Starch
  • 2 Pieces Texas Toast
  • 1 Tsp Honey
  • Pickle Slices, For Serving
  • NASHVILLE HOT SAUCE
  • 1/2 cup (120 ml) oil
  • Remaining dry rub ingredients

Directions
  1. Preheat Pit Boss smoker to 350°F.
  1. With a paper towel, pat the wings dry. Place wings in a shallow dish or resealable plastic bag. Pour pickle juice over the top and try to ensure all wings are submerged. Cover and refrigerate for 1-4 hours (longer the better flavor penetration).
  1. Remove wings from refrigerator and pat dry with paper towel. Discard brine.
  1. In a small bowl, combine brown sugar, cayenne, red pepper flakes, garlic powder, paprika, chili powder, and salt. Sprinkle enough of the prepared rub over the wings so that they are coated evenly. Top with cornstarch and combine. Keep remaining dry rub aside for the Nashville hot sauce.
  1. Grill your wings for 40 minutes or until a minimum internal temperature of 165°F or 190°F, if you like them well done, flipping them halfway through the cooking time.
  1. Meanwhile, prepare the sauce: In a small saucepan, heat oil over medium heat. Add in the remaining dry rub, whisking until smooth. Simmer for about 2-3 minutes.
  1. Transfer the wings to a bowl and toss with Nashville hot sauce until completely coated. Plate wings and drizzle with honey. Serve with Texas toast, pickles, Ranch or Blue Cheese dressing, and plenty of napkins.

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 Recipe Note

This recipe can be cooked on any of our Pit Boss Grills wood pellet smokers, our vertical pellet smokers, or any of our barbecue grills using the A-Maze-N smoker accessory wood pellet burners.