Ailes de poulet fumées

Ingrédients

• 2 teaspoons smoked paprika
• ½ teaspoon chili powder
• ¼ teaspoon cayenne powder
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 ½ teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon granulated sugar
• 3 pounds chicken wings (drumettes and flats separated and wing tips cut off)
• 4 tablespoons unsalted butter (½ a stick )
• 1 tablespoon dry rub (recipe above)
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1 tablespoon ketchup
• ¼ teaspoon salt

Préparation

1. 1

   To make the dry rub, combine all of the spices in a small bowl. Set aside 1 tbsp to use for making the sauce.

2. 2

   Pat the wings dry with paper towels.

3. 3

   Sprinkle the remaining dry rub all over the chicken wings. You can do this on a tray or in a Ziploc bag.

4. 4

   Preheat the smoker to 250°F/120°C using your favorite wood (I use hickory chips that I presoak for half an hour), and place the wings over indirect heat. Cover and smoke for 40 minutes flipping halfway through (rotate/flip the wings to avoid any hot spots in your smoker). You want the internal temperature of the wings to reach 180°F with a meat thermometer.

5. 5

   Move the wings directly over heat just to give them a little bit of char (takes 1-2 minutes, be careful not to burn them). Then remove onto a tray.

6. 6

   To make the sauce, in a small saucepan, melt the butter and add 1 tbsp of the remaining dry rub. Stir and cook for 30 seconds, then add the vinegar, ketchup, and salt. Stir and cook for 30 more seconds.

7. 7

   Toss the wings in the sauce, and serve.