17st Wings Recipe

Prepare wings

Pat the 8 chicken wing pieces very dry with paper towels. This promotes crisping and smoke adhesion.

In a bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika and 1 tbs olive oil. Toss the wings in the mixture until evenly coated. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Prepare your smoker for indirect smoking at a steady temperature of 225°F (107°C). If using a charcoal grill, bank coals to one side and set up for indirect heat; for a gas grill create a two-zone fire and place a foil tray with soaked wood chips over a burner to create smoke.

Place the soaked wood chips (1/4 cup) in the smoker box or over coals. Place wings on the smoker grate, skin side up, and smoke for 45 minutes to 1 hour, until the skin has taken on a light smoky color and internal temperature reaches about 155–160°F (68–71°C).

About 10 minutes before the wings finish smoking, preheat the grill to medium-high (approx. 400–450°F / 204–232°C). Oil the grill grate lightly with 1 tsp vegetable oil to prevent sticking.

Transfer the smoked wings to the hot grill and sear 1–2 minutes per side, turning once, until skin is crisp and the internal temperature reaches 165°F (74°C). Remove from the grill and let rest 2 minutes.

While wings smoke, make the sauce. In a small saucepan over low heat, melt 3 tbs unsalted butter.

Add 1/2 cup hot sauce, 1 tbs brown sugar, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp honey, 1/4 tsp smoked paprika, 1 minced garlic clove, 1/4 tsp crushed red pepper flakes (optional), and 1/4 tsp salt. Whisk to combine.

Bring the sauce to a gentle simmer for 1–2 minutes, stirring, then remove from heat. Taste and adjust heat or sweetness to preference. Keep warm until ready to toss.

Place the rested, grilled wings in a large bowl. Pour the hot spicy wing sauce over the wings and toss thoroughly until each wing is evenly coated.

Transfer the sauced wings to a serving plate. Serve immediately with 1/4 cup ranch or bleu cheese dressing, 4 celery sticks, and lemon wedges on the side for squeezing if desired.

Enjoy hot. Leftover wings can be refrigerated up to 2 days; reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp.