Swig & Swine Smoked BBQ Wings
Let's get grilling
1
Soak wood chips in water for 30 minutes. While soaking, build a fire using Kingsford® Charcoal for indirect grilling by situating the coals on only one side of the grill, leaving the other void. Preheat the grill to 250°F, and add pre-soaked wood chips.
2
Rinse wings with water and pat dry with a paper towel.
3
In a large bowl, mix dry ingredients together, then mix in wings and toss until evenly coated.
4
Place wings on the grill over indirect heat, away from the coals, and cook at 250°F for 2 hours, or until the internal temperature of the chicken reaches 165°F.
5
While the wings are smoking, make your Sweet Red BBQ Sauce. Start by toasting all dry spices over medium heat in a heavy bottom sauce pot to release the oils. Add tomato paste and continue to toast for a couple of minutes before deglazing with vinegar.
6
Add garlic, onions, rosemary, Worcestershire sauce, molasses, corn syrup, brown sugar, squeeze orange and add rind to pot. Simmer for 45 minutes. Add ketchup and simmer for another 30 minutes.
7
Cool and strain through a wire mesh strainer.
8
Once the wings have reached an internal temperature of 165°F, remove them from the grill and toss in the Sweet Red BBQ sauce. Once covered in sauce, return to the grill directly over hot coals until the sauce starts to caramelize.
9
Remove from the grill and serve!
10
Anthony DiBernardo Tip:
Give yourself time to let the wings smoke or cook slowly. Let them break down and get tender as they develop color.
Give yourself time to let the wings smoke or cook slowly. Let them break down and get tender as they develop color.
Cooking for 4 people
Ingredients
-
fresh jumbo wings, trimmed into drums and flats
2 lb.
-
Kingsford® Charcoal
-
wood chips
For Dry Rub
-
brown sugar
2 tbsp.
-
chili powder
1 tbsp.
-
kosher salt
1 tbsp.
-
black pepper
1 tbsp.
-
granulated onion
1 tbsp.
-
granulated garlic
1 tbsp.
-
cayenne pepper
1 tbsp.
For Sweet Red BBQ Sauce
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chili powder
6 tbsp.
-
kosher salt
2 tbsp.
-
cayenne pepper
1 tsp.
-
crushed red pepper
1 tsp.
-
ground cloves
1 pinch
-
ground allspice
1 pinch
-
canned tomato paste
12 oz.
-
apple cider vinegar
2 cup
-
garlic, preferably smoked
4 cloves
-
small onion, chopped and smoked, skins included
1
-
rosemary
2 stems
-
Worcestershire sauce
3 tbsp.
-
molasses
5 tbsp.
-
corn syrup
5 tbsp.
-
brown sugar, packed
2 cup
-
orange, cut in half, rind on
1
-
bottled ketchup
38 oz.
Credit: Recipe created by Anthony DiBernardo, Owner/Pitmaster Swig & Swine, on behalf of Kingsford Charcoal
For safe meat preparation, reference the USDA website.
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