Grilled Nashville Hot Chicken Wings


Nashville Hot Chicken Wings

saw this recipe on Steve Raichlen's Project Smoke, and I had to try it!!! Although the recipe is a bit involved, the wings had a wonderfully complex flavor - a little sweetness, allot of spice, and a pleasant smokiness from the grill. I loved these so much I ate them as leftovers for 3 days straight. The below recipe is adapted from Steve Riachlen's.


Nashville Hot Chicken Wings Recipe.

For the wings:

  • 32 pieces of chicken wings (seperated drummetes and flats/wingettes)
  • 2 teaspoons Kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons ground oregano
  • 2 teaspoons red pepper flakes
  • 2 tablespoons extra virgin olive oil

For the Nashville Hot Chicken Baste:

  • 2 tablespoons cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon celery salt
  • 1 tablespoon kosher salt
  • 2 tablespoons brown sugar
  • 1/2 cup canola oil
  • 2 tablespoons butter
Directions:
Prepare the grill for indirect cooking at about 325 degrees. I added some cherry-oak wood chips/chunks for additional smoky flavor
Mix dry ingredients for the wings (salt, pepper, onion powder, oregano, and red pepper)

Dry ingredients for wings
Dry ingredients for wings

Season the wings with the dry ingredients.
Toss the seasoned wings with the olive oil.
Wings tossed with dry ingredientsWings tossed with dry ingredients and olive oil

Prepare the Nashville Hot Chicken Baste by toasting the dry ingredients (cayenne pepper, garlic powder, paprika, celery salt, kosher salt, and browns sugar) for about 3 minutes over medium  heat. Then whisk in canola oil and butter and simmer for 2-3 minutes.
Toasting dry ingredients for Nashville Hot Chicken Baste
Toasting dry ingredients for Nashville Hot Chicken Baste
Nashville Hot Chicken Baste
Nashville Hot Chicken Baste simmering after canola oil and butter added.

Arrange the wings on the grill in the indirect zone.
After about 30 minutes, flip the wings.
After 15 more minutes, baste with the Nashville hot chicken baste.
Wings on the grillWings on the grill. Wings on the right have been basted with Nashville Hot Chicken Baste
Continue cooking until the skin is crispy and internal temperate reaches 165 degrees (usually takes about 60 minutes total)
After removing wings from the grill, baste with more Nashville Hot Chicken Baste and serve.
Wings before being basted again.Wings before being basted again.
Nashville Hot Chicken Wings (after being basted with more Nashville Hot Chicken Baste)Nashville Hot Chicken Wings (after being basted with more Nashville Hot Chicken Baste)

     

     


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