Chicken wings are perfect for just about any type of event or gathering. They can easily double as an appetizer or the entree. They are simple to eat and most importantly they are the unquestioned best part of the chicken to consume. If you’re anything like me you love your wings spicy, smoked then fried.
Whole Chicken Wings
Extra Virgin Olive Oil
Pure Peanut Oil
7Up Wing Sauce:
Lawry’s Seasoning Salt
Cracked Black Pepper
Dark Brown Sugar
Ancho Pepper Powder
New Mexico Pepper Powder
Ghost Pepper Powder
1. Roast the Ancho, New Mexico and Ghost peppers separately, each at 400 degrees fahrenheit. Be sure to roast the Ghost Peppers outside on a grill or smoker to avoid wheezing, blindness, sneezing and coughing.
2. Juice two whole limes and set aside.
3. Combine 7UP, soy sauce, turbinado sugar and lime juice in a large bowl. Mix well then transfer to a sealed container and refrigerate overnight.
4. Combine the dry ingredients together in a large mixing bowl.
5. Add Extra Virgin Olive Oil to a 2 gallon zip lock bag then add the chicken wings. Next add the dry rub ingredients to the zip lock bag. Work the chicken wings around in the bag until they are all coated well. Refrigerate overnight.
6. Place a large piece of hickory wood in your pit. Surround the wood with natural lump charcoal and light the charcoal with a fire starter.
7. Control the temperature so that the dome temperature does not exceed 225 degrees fahrenheit.
8. If using a Big Green Egg setup the ConvEGGtor using the smoking configuration. Feet up with the bottom vents opened about 1 inch.
9. If using whole chicken wings tuck the tip behind the drumette. Arrange the chicken wings on the smoker at 225 degrees fahrenheit and leave for about two hours. Monitor the cooking sparingly.
10. At the 1 and a half hour mark start heating peanut oil in a large cast iron dutch oven. fill the dutch oven with peanut oil until the oil is about three inches from the rim. Heat the oil until the temperature reaches 350 degrees fahrenheit.
11. After the wings have smoked for two hours drop 3-6 chicken wings at a time into a 7-Quart Lodge Dutch Oven with hot peanut oil and allow them to fry for about two minutes or until they float at the top of the oil.
12. Remove the finished wings from the oil and place them on a wire rack and allow to drain off excess oil.
13. Pour the 7UP Wing Sauce into a very large mixing bowl and add the chicken wings. Toss the wings until they are completely coated in the 7UP Wing Sauce.
14. Garnish the chicken wings with scallions and serve with celery and your choice of dipping sauce… Enjoy!