Ailes de poulet fumées épicées

Ingrédients

• 5 pounds (2.2kg) Chicken Wings
• 6 tablespoons homemade Peri Peri Seasoning (can use store-bought)
• 1 tablespoon Baking Powder
• 1/2 cup (100g) Butter
• 3 tablespoons Peri Peri Seasoning
• 2 tablespoons Honey

Préparation

1. 1

   --- Season Wings ---

2. 2

   Room Temperature – remove Chicken Wings from fridge for 30 minutes before seasoning to bring to room temperature. Cold wings = soggy skin.

3. 3

   Prepare Smoker – light charcoal, when white-hot its ready to go. Close lid, vents ½ open, heat smoker to 375°F - 400°F (190°C).

4. 4

   Dry Wings – pat wings dry. Place on a wire rack and place in refrigerator overnight, exposing wings to fridge air to dry (I used my drinks fridge so not to contaminate fridge). Alternatively, lay wings flat on a tray and cover with 3 paper towels. Place a baking tray + a heavy cast iron pot for 60 seconds over the wings. Flip and repeat.

5. 5

   Season - toss with 6 tablespoons of Peri Peri Spice Rub + 1 tablespoon Baking Powder. Massage every wing until red and sticky. No naked skin allowed. Rest on tray.

6. 6

   --- Smoke ---

7. 7

   Add Wood - place 1 Apple + 1 Cherry chunk on the coals and maintain smoke. Add a piece of wood every 45 minutes as needed.

8. 8

   Place in Smoker – lay wings on the main grill, so they aren't touching each other (about ¾ inch or 2cm apart).

9. 9

   Smoke – keep lid closed for about 45-55 minutes until internal temperature is 175°F–180°F (79–82 °C). Insert temperature probe into thickest drumette without touching the bone. Flip wings over at the 30 minutes.

10. 10

    --- Toss in Honey Glaze ---

11. 11

    Peri-Butter – melt ½ cup (100g) of Butter. Whisk in 3 tablespoons Peri Peri Rub, and 2 tablespoons honey. (can add extra 1 or 2 tablespoons of honey for a sweeter glaze.

12. 12

    Toss – dump HOT smoked wings into a metal bowl. Pour butter and toss until fully coated with a glossy lacquer.

13. 13

    Rest – place on a wire rack for 3 minutes for juices to settle and glaze to set.

14. 14

    Serve – enjoy with Fries of Potato Wedges, Nando's Peri Sauce or Blue Cheese Dip or Ranch Dip (if you want to cool down the heat), and a cold beverage. Enjoy!