Super Bowl Wings

A few people asked about Andy's wing recipe a little while back when I posted this on Instagram. With the Superbowl this weekend, I thought it was the perfect time to share with you guys since they make the perfect big game snack. Our go to wings are a smoked and grilled dry rubbed buffalo wing.

A few things to note, we don't own a smoker. Andy wishes we did, but it's just not in the cards right now so a smoker is not necessary here. We have this smoker box that works great but you can easily make a quick smoker box using aluminum foil as well. (Or, you can skip the initial smoker step entirely.  Your wings won't be quite as good, and the smoker step is easy, but it's not totally necessary!) 

Also this rub and the instructions are a basic framework.  Add more or less cayenne depending on your tastes and the you probably know your grill better than others so adjust times as necessary.  You can make a big batch of dry rub to keep on hand and throw this recipe together easily anytime.

Dry Rub Recipe:

4 Tbsp smoked paprika
3 Tbsp kosher salt
2 Tbsp garlic powder

1 Tbsp cayenne (for a mild to medium wing) 

1 Tbsp black pepper
1 tsp dried thyme

Instructions:

1 - soak wood chips (we use Applewood) in water

2 - in the meantime prep your wings, see full instructions here if yours are not already cut into flats and drumsticks 

3 - toss wings in canola oil (vegetable or any other oil suitable for high heat will work)

4 - toss wings in dry rub

5 - place drained wood chips in smoker box over direct medium heat until the wood begins smoking

6 - place wings over indirect heat of 350 to 400 degrees for about 45 minutes to 1 hour, flipping once

7 - finish wings on direct medium heat to crisp the wings, approximately 10 minutes

8 - serve with celery and blue cheese



We tested another recipe this weekend and weren't quite as pleased with it but I'll give you all the details in case it turns out to be your thing.  We prepped our wings and tossed them in oil, salt and pepper, baked them at 350 degree for 1 hr before finishing them on the grill for about 10 minutes to crisp. To finish the wings, we tossed in a variation of this sauce. We halved the recipe and added another tsp of Siracha (there was next to no heat in the original) and also added 1 tsp more soy because the hoisin was very prominent to us. We were aiming for a sweet and spicey wing here but this just wasn't quite it. They were still delicious though and would be a great variation on the standard wing if you want a different option.

I'm thinking these wings would be a perfect Superbowl snack. Serve with a giant veggie platter with ranch and blue cheese and you're done! Hope you enjoy!

- Heath