Sunday, June 21, 2009

30-20-10 Smoked Hot Wings

I love me some smoked hot wings. Well technically, they are more "fire roasted" than smoked because of the higher temp. I call them 30-20-10 just because that's the whole recipe.

Grill them indirect heat at 375f for 30 minutes, flip, 20 minutes, toss in sauce, 10 more minutes.

Easy peasy, huh?

If you follow Lord of The Wings' wing evaluations, you know that to get great wings, you have to start with nice, plump chicken wings. If you buy a package of pre-cut wings & drummettes, you never really know what you are getting. That's why I like to buy whole wings and cut my own. Here's how I break mine down:


After I cut them, I like using the following rub from the BBQ classic, Smoke & Spice, by Cheryl and Bill Jamison.

Poultry Perfect Rub
3/4 cup Hungarian paprika (don't use Spanish, the type DOES make a difference)
1/4 cup black pepper freshly ground (I used McCormicks new Smokehouse pepper)
1/4 cup celery salt
1/4 cup sugar (use Sugar In The Raw or turbinado sugar instead)
2 tablespoon onion powder (I coarse grind dried onion flakes instead)
2 tablespoon dry mustard
2 teaspoons cayenne (I cut 1/2 t and replaced it with 1/2 t of red pepper flakes)
2 tablespoon zest from 3 to 4 lemons dried and minced (I used lime instead)

I use the coarser ingredients like the sugar, onion, and pepper flakes in my rubs because it gives a noticeable texture to your meats compared to plain ground spices.

[If you don't want to make your own, Weber is currently making a nice chicken rub called "Kickn Chicken". It comes as dried spices in a mill container so you grind it fresh as you need it. I have used it and would recommend it if you don't like making your own.]


The sauce I tossed mine in was a 50/50 mix of butter and hot sauce with a squirt of Sriracha sauce. Trevor tossed his half in store bought terriyaki glaze. Both came out great.

Here's his play by play and color commentary. Excuse the dark video, I was enjoying the tail end of a sunset while cooking.


For printable rub recipe, click here:
Poultry Perfect Rub

11 comments:

  1. Great video's it is so cute when the little ones help out with the cooking. I hope you don't mind but I stumbled this post....GREG

    ReplyDelete
  2. Okay I am going to answer your questions, than ask one. It did stay tender (though I suspect from your question I made some terrible meat blunder...???), very tender. somehow, Joel was able to get a medium rare, but it was more done on the outside but the interior of the roll was rare, see what I mean? I should have taken a picture cut.

    Okay now, I need some wing answers. First, what IS a drummet? What part of the chicken?? Second, were do you get nice big wing parts?

    ReplyDelete
  3. First, drummet roll...Ladies and Gents. Introducing the next Food TV Star...T R E V O R... Will we see you coaching him on one of their shows...I will not get into the behind the set scenes they do not show...wing lip smiles...

    ReplyDelete
  4. One of my favorite finger foods! I could eat wing everyday, delicious!!!

    ReplyDelete
  5. 30-20-10... I thought your dry rub was Scott's Turf Builder for a minute! I've had the book Smoke and Spice for a long time now- taught me a bit!

    ReplyDelete
  6. Looks this recipe is yummy, isn't it?

    I love seeing kids joining us adult in in the kitchen.

    Can I try this recipe, Chris? §:-))
    My hubby love chicken and now he said, he's drolling.

    cheers!

    ReplyDelete
  7. 1st - Thanks for the shoutout!
    2nd - I've never tried AB's wing cutting method but it looks pretty effective
    3rd - Those wings look huge! I can't get them like that here in Ottawa (I should never have moved)
    4th - I have got to try smoked wings sometime. One of the only variation on chicken wings I have not actually tried.
    5th - That's quite the BBQ family your raising there!

    ReplyDelete
  8. OK, I am loving this new cooking blog of yours, but it's not going to help me lose weight, is it? LOL!

    ReplyDelete
  9. Great post Chris! The instructions for cutting up wings was spot on and your coarse rub sounds wonderful. The second video was just too cute.

    ReplyDelete
  10. Chris, we made your smoked hot wings for dinner tonight. They were wonderful. This recipe is a keeper. We will be preparing your recipe again for the Sugar Bowl festivities- Go Gators!

    ReplyDelete
  11. I am a true wing lover....You can get nice plump whole wings at Sam's Club & I cut mine with an electric knife, bag them in portions & freeze them so I'm ready any time. Many good rubs out there....Frenches makes a great dry seasoning (around $2.00)....Also, that SRIRACHA (ROOSTER SAUCE) with a little butter & garlic is outstanding!...I always do mine on the grill.

    ReplyDelete