Michael Symon's Smoked Chicken Wings | Symon Dinner's Cooking Out | Food Network

Michael prevents his marinated and dry-rubbed chicken wings from drying out by smoking the whole wing!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Smoked Chicken Wings
RECIPE COURTESY OF MICHAEL SYMON
Level: Intermediate
Total: 2 hr 50 min (includes marinating time)
Active: 25 min
Yield: 6 servings

Ingredients

Marinade:

2 teaspoons cayenne pepper
Big pinch of kosher salt
Pinch of granulated sugar
Juice of 2 limes
2 pounds chicken wings

Memphis Dry Rub:

1/2 cup packed light brown sugar
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 tablespoon butcher grind black pepper
1 tablespoon Hungarian paprika
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
Buttermilk Herb Dipping Sauce, recipe follows, for serving

Buttermilk and Herb Dipping Sauce:

1 cup full-fat buttermilk
1/2 cup sour cream
1/4 cup finely grated Parmesan or pecorino cheese
1/4 cup finely chopped fresh parsley
1/4 cup finely sliced chives
1/4 cup finely chopped fresh dill
1 clove garlic, grated
Zest of 1 lemon and juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Directions

Special equipment: 2 cups applewood chips

For the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight. Allow the wings to come to room temperature for 30 minutes before cooking.

Soak 2 cups applewood chips in water for 1 hour

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.

For the Memphis dry rub: Combine the brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin and cayenne in a small bowl. Any rub that is not used can be stored in a mason jar for up to 1 month.

Drain the soaked wood chips and throw them directly on top of the coals.

Remove the wings from the marinade, then place on the grate on the indirect side of the grill. Cover the grill with a lid and allow the wings to smoke for 25 to 30 minutes.

To finish, move the wings to the hot side of the grill to char, about 2 minutes per side. Remove the wings from the grill and add to a mixing bowl. Season liberally with the rub and toss to coat. Serve with Buttermilk Herb Dipping Sauce.

Buttermilk and Herb Dipping Sauce:

In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too--just thin it out with some more buttermilk!

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Michael Symon's Smoked Chicken Wings ​| Symon Dinner's Cooking Out | Food Network
https://www.youtube.com/watch?v=yEA1o_8ZDLo