Huckleberry Smokehouse Wings Recipe

Prepare wings

Pat the wings dry with paper towels. In a large bowl, toss wings with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder and 1 tbsp olive oil until evenly coated. Let sit 10 minutes while you prepare other components (or refrigerate up to 2 hours).

Preheat smoker or grill

If using a smoker, preheat to 250°F (120°C) with mesquite wood chips added according to your smoker's instructions. If using a gas or charcoal grill, set up for indirect heat and place soaked mesquite chips in a smoker box or foil pouch with holes over direct heat. Aim for about 250–300°F (120–150°C) cooking temperature for a pronounced smoke flavor.

Smoke/grill the wings

Arrange wings in a single layer on the grill or smoker rack over indirect heat. Smoke for 45–60 minutes until the skin is dry and an internal temperature of 175–180°F (79–82°C) is reached. For crispier skin, increase heat to 400°F (200°C) for the final 5–8 minutes or transfer wings to a hot cast-iron skillet for 2–3 minutes per side.

Cook sauce

Combine 1 cup huckleberries, 1/2 cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp hot sauce (optional), 1/2 tsp salt, and 2 tbsp water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low. Cook, stirring occasionally, 10–12 minutes until berries are soft and flavors meld.

Blend & strain

Use an immersion blender or transfer to a blender and puree until smooth. If you prefer a glossy sauce, pass the puree through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor. Return to low heat and simmer 3–5 minutes to thicken to a brushable consistency. Taste and adjust salt or vinegar as needed. Keep warm until ready to glaze wings.

When wings are done, transfer them to a large bowl. Pour 3/4 of the warm huckleberry barbecue sauce over the wings and toss gently to coat. Reserve remaining sauce for serving. If you like a sticky glaze, return sauced wings to the hot grill or under a broiler for 1–2 minutes to set the glaze, watching carefully to avoid burning the sugars.

Mix ranch

In a small bowl, whisk together 1/2 cup Greek yogurt, 1/4 cup mayonnaise and 2 tbsp buttermilk until smooth. Stir in 1 tbsp chopped chives, 1 tsp chopped parsley, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust thickness with more buttermilk; refrigerate for at least 15 minutes to let flavors marry.

Cut and season

Trim ends from 2 medium zucchini. Cut each zucchini into 3–4 lengthwise sticks (about 3–4 inches long). Toss the sticks with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper until lightly coated. If using Parmesan, toss with 2 tbsp grated Parmesan.

Cook zucchini

Arrange zucchini sticks in a single layer on a baking sheet lined with parchment. Roast in a preheated 425°F (220°C) oven for 10–12 minutes until edges are golden and crisp but interior remains tender. Alternatively, grill over medium heat 3–4 minutes per side.

Arrange sauced huckleberry smokehouse wings on a platter. Place zucchini sticks alongside with a small bowl of cooling ranch. Spoon reserved barbecue sauce into a ramekin for dipping. Sprinkle chopped cilantro or parsley over the wings and zucchini. Serve with lime wedges for squeezing over the zucchini or wings.