Wood Fired Wings Recipe

Pat wings very dry with paper towels. Removing surface moisture helps achieve crisping in the wood-fired oven.

In a medium bowl, combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cumin and cayenne. Mix thoroughly to form the smoked dry rub.

Toss the wings with the neutral oil to lightly coat, then sprinkle the dry rub over wings. Use your hands or tongs to massage the rub into the skin so all pieces are evenly coated. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours uncovered for drier skin).

Preheat wood-fired oven to 500–700°F (260–370°C) with a steady bed of hot coals and flame as appropriate for your oven. If using a grill with wood or charcoal, set up for high direct heat. Allow the oven floor/stone to heat thoroughly — at least 20–30 minutes after reaching temperature.

Arrange wings in a single layer on a perforated baking tray or a well-oiled cast-iron pan to allow fat to render and smoke to circulate. Place the tray into the hottest zone of the oven about 6–8 inches from the fire for the initial sear.

Cook wings for 6–8 minutes, watching for blistering and color. Flip once and move slightly further from direct flame if they are charring too quickly. Continue cooking another 6–10 minutes until skin is deeply golden, blistered, and internal temperature reaches 165°F (74°C). Total cook time will be about 12–18 minutes depending on oven heat and wing size.

If you prefer extra crispness, move wings to a cooler area of the oven for an additional 3–5 minutes, or briefly finish under a high broil/grill to render more fat and crisp the skin. Remove wings and let rest 3 minutes.

While the wings rest, whisk together mayonnaise, maple syrup, Dijon mustard, lemon juice, apple cider vinegar, smoked paprika, minced garlic, salt and pepper in a small bowl until smooth and emulsified. Taste and adjust sweetness, acidity or salt to preference.

Transfer aioli to a squeeze bottle or small serving bowl and refrigerate briefly if not serving immediately. The aioli can be made up to 24 hours ahead; cover and chill.

Place wings on a serving platter. Spoon or toss a small amount of maple aioli over the wings (about 1–2 tbs) to coat lightly, leaving the majority of the crisp skin exposed. Serve the remaining aioli on the side for dipping.

Sprinkle chopped parsley over the wings and add lemon wedges to the plate for squeezing. Serve immediately while hot.