Take the smoker out for a spin and add a new twist to the otherwise deep-fried chicken wings. All About Beer Magazine asked Chef Seth Elgar of No Coast Reserve restaurant in Bloomington, Indiana, to share a recipe that, to him, embodies summer. He presents this spicy, sweet and smoky snack that is designed to pair with a session India pale ale. This method needs a grill and bit of advance preparation, but is worth the wait.
Ingredients
8 habanero (for medium heat) or Scotch bonnet (for high heat) chilies, stemmed, sliced in half, with seeds removed and discarded.
1 head of garlic, peeled, stem removed
1 yellow onion, small-diced
1½ teaspoons kosher salt
1½ teaspoons black pepper, ground
2 tablespoons brown sugar
¼ cup thyme leaves
2 tablespoons fresh ginger, grated
1½ tablespoons allspice, ground
1 teaspoon nutmeg, ground
¼ cup cider vinegar
2 tablespoons soy sauce
1 cup fresh lime juice
¾ cup canola or peanut oil
4 pounds chicken wings
¼ cup honey
1½ cups thinly sliced green onion
Makes 4-6 servings
Preparation
In a food processor or blender, place the chilies, garlic, yellow onion, salt, pepper, brown sugar, thyme, ginger, allspice and nutmeg, and puree until smooth. Add the vinegar, soy sauce and lime juice, and puree again until fully incorporated. While blender or processor is still running, drizzle in oil until fully mixed.
Transfer marinade to a large zip-close bag or airtight container and add chicken wings. Mix until wings are well coated and marinade for at least eight hours, or up to two days (these will just get a bit spicier if they marinate longer; it’s totally safe).
Fire up your smoker and get it to 200 F with soaked wood chips on top. Once smoking, place the wings on the cooking grates. (For those without a smoker, or charcoal grill which can be used as a smoker, set your oven to 200 F and place the wings on a baking sheet on the top rack.)
Cook wings for 2-2.5 hours or until they reach 160 F internal temperature.
Fire up your grill (high heat) and let it heat for 20 minutes.
In a small bowl combine the honey and green onions. Once grill is hot, transfer wings to grates and grill the wings until they char and crisp up the outside and render some of the fat from the skin (about 5-10 minutes).
Remove the wings from the grill and toss the wings in the honey and onion mixture, and serve immediately.