Ghost Pepper BBQ Wings on the BGE #2
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Category
Wings, Birds, Appetizers
Cuisine
American
Author:
Jay Gleaton
Servings
4
Prep Time
120 minutes
Cook Time
75 minutes
So I've already done this same recipe once but I wanted to do a
variation since my last recipe for these wings used all kinds of
specialized equipment and these can be made on any grill that has a
decently deep well for the charcoal. These wings will come out with
crispy skin and just beg for some crazy sauces. Stay tuned for those as
we are going to share some of the wing sauces that we came up with for
the Hot Wing Challenge that we do annually here in Atlanta!
Think "hot ones" for that challenge. I do ten Chicken Wings that get progressively hotter as we go. We do it in Febuary and if you're in the Atlanta area and want to have some challenging and VERY delicious wings follow us on Instagram for our announcements starting right after the new year.
Ingredients
-
Chicken Wings 5 lbs
-
2 tbsp (or more) Ghost Pepper BBQ Rub
Directions
Add Ghost Pepper Rub and marinate the wings for at least 2 hours and up to overnight
Set your smoker to cook at 225 for indirect heat. You can do direct here if the coals are super low and you keep turning every 6 or 7 minutes. It’s more work and a bit more risky but also creates a more crispy wing.
Smoke wings turning every 30 minutes until they are cooked through. About an hour to 1.5 hours and remove.
If you have one you can finish them by air frying at 400 degrees for 5 minutes for the crispiest skin. This is also a great way to reheat these if you want to make them in advance of a party.
Toss wings in your favorite sauce or just eat them like they are.
Recipe Video
Recipe Note
Check out these other great recipes for sauces to toss your wings. These wing sauces were originally developed as flavors in out yearly hot wing challenge where we take over our local neighborhood restaurant and eat 10 wings that have the most amazing flavor and by the end, the most unbearable heat.
Peanut Butter and Jelly
Ghost Pepper BBQ Sauce
Photo Credit: Pedro Marashi | Southern Exposure
