Wood Grilled Chicken Wings (gf) Recipe

Prepare and season wings

Pat the chicken wings dry with paper towels. Toss wings with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper until evenly coated. Let rest 15 minutes at room temperature.

Preheat grill

If using a charcoal or wood-fired grill, light coals and let them burn until covered with white ash; set up for two-zone cooking (direct and indirect). Add soaked wood chips directly to coals or in a smoker box. If using a gas grill, preheat to medium-high (around 400°F/200°C) and place soaked wood chips in a smoker box over one burner.

Grill wings

Place wings over the direct-heat side first to develop color and crisp skin: grill for 6-8 minutes, turning every 2 minutes to avoid burning. Move wings to indirect heat, cover and cook for another 10-12 minutes until internal temperature reaches 165°F (74°C). During the last 5 minutes, begin brushing wings with the Rhubarb Habanero Berry Glaze in thin layers to build a sticky finish. Total grill time about 20-25 minutes. Remove wings and let rest 5 minutes before serving.

Cook glaze

In a small saucepan over medium heat, warm 1 teaspoon neutral oil and add 1 tablespoon minced shallot. Cook until fragrant and translucent, about 1 minute. Add 1 cup chopped rhubarb, 1 cup mixed berries, 1/4 minced habanero (start small; adjust later), 2 tablespoons apple cider vinegar, 3 tablespoons brown sugar, 1/4 cup water and 1/2 teaspoon salt.

Bring mixture to a gentle simmer, reduce heat to low and simmer uncovered 10-12 minutes, stirring occasionally, until rhubarb breaks down and berries release juices. Mash with a fork or use an immersion blender for a smoother texture if desired.

Taste and adjust: add more brown sugar for sweetness or a pinch more habanero for heat. Stir in 1 tablespoon fresh lemon juice. Strain the glaze through a fine-mesh sieve into a bowl, pressing solids to extract maximum flavor. Reserve about 2 tablespoons for brushing after plating.

Assemble slaw

In a large bowl combine 2 cups matchsticked celery root, 1/2 cup julienned green apple and 1/2 cup julienned carrot. Add 2 tablespoons chopped parsley.

In a small bowl whisk together 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Pour dressing over the celery root mixture and toss thoroughly to coat. Adjust seasoning to taste. Cover and refrigerate at least 15 minutes to let flavors meld before serving.

Make dip

In a medium bowl combine 3 tablespoons softened cream cheese and 3 tablespoons sour cream. Whisk until smooth. Fold in 3/4 cup crumbled blue cheese, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon smoked paprika and 1/4 teaspoon black pepper. Taste and adjust seasoning.

For extra smoke flavor, stir in 1-2 teaspoons of the reserved warm glaze (optional) or briefly smoke the assembled dip in a covered smoker/grill for 5 minutes. Chill until ready to serve.

Arrange rested wings on a platter. Brush with remaining glaze to give a glossy finish and sprinkle with 1 tablespoon chopped chives.

Serve wings with a bowl of smoked blue cheese dip, a mound of celery root slaw and lemon wedges on the side. Offer extra glaze for dipping.