Sat hello to flavour paradise with our irresistible Bourbon Hot Wings recipe! Where smoky goodness meets an incredible sweet and spicy glaze that’ll leave you craving more.
Our wings are not just wings; they’re a flavour explosion! Perfectly smoked wings with a crispy exterior from a quick sear in our trusty offset smoker’s firebox. This versatile cooking powerhouse allows us to infuse that rich smokiness into every bite while ensuring a crispy finish that’s simply unbeatable.
At the heart of these wings is our secret weapon – Aldergrills Basic Bish Rub. Simple yet powerful, this seasoning blend elevates the flavours to new heights, making every bite a symphony of savoury goodness.
Smoking these wings is a breeze. Set your offset smoker to 125°C/250°F and let the magic happen. The cooking time may vary based on the size of your wings; larger ones might need around 1.5 hours while smaller ones could be ready in under 1 hours. The key? Reach that perfect internal temperature of 73°/165°F, and you’re golden!
Now, let’s talk about the flavour. Imagine sinking your teeth into juicy, tender meat infused with smoky notes that dance on your palate. Then comes the glaze – sticky, sweet, and spicy, creating a harmonious blend that’s downright addictive. These wings are not just a snack; they’re a party favourite that will vanish before your eyes as soon as they hit the table.
So, whether you’re hosting a gathering or simply indulging in a crave-worthy snack, our Bourbon Hot Wings recipe is your ticket to flavour nirvana.
But the magic doesn’t stop there. Our offset smoker isn’t just a one-trick pony; it’s a culinary Swiss army knife! With its ability to smoke and sear, you can create a wide range of dishes that burst with flavour and appeal. From juicy steaks with a perfect crust to tender veggies infused with smoky goodness, the possibilities are endless.
And let’s not forget the joy of watching those Bourbon Hot Wings transform from raw to mouthwatering perfection. The smoky aroma wafting through the air, the sizzle of the firebox as the wings hit the grill, and that satisfying crunch as you bite into a perfectly seared piece – it’s a symphony of culinary delight that never gets old.
Bourbon Hot Wings
Equipment
- Hark Chubby Smoker
- GrillGrates
- Cast Iron Pan
- Heat Resistant Gloves
- FireBoard 2 Drive
- Long Tongs
- Red Devil Blow Torch
- Lump Charcoal, (Hardwood Lump Charcoal)
- Ironbark Firewood
- Jack Daniel's Whiskey Barrel Wood Chunks
Ingredients
- 2 kg chicken wings
- Aldergrills Basic Bish Rub
- olive oil
- 6 cloves garlic minced
- 1/4 cup Bourbon Whiskey
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/2 cup chicken stock
- 1-2 tbsps Truff Hot Sauce
- 1 tbsp soy sauce
- 1/2 tsp salt
- 4 tbsp butter
Instructions
- Get your lump charcoal fired up in the firebox, letting it burn until it's a bed of glowing embers. Keep those intake and exhaust vents wide open to keep that airflow going strong.
- Pop those GrillGrates onto your smoker to get them nice and hot.
- Once your smoker is humming along at a toasty 121⁰C/250⁰F, toss in a chunk of your favourite flavoured wood chunk (we used Jack Daniel's Whiskey Barrel Wood Chunk) for that extra flavor kick.
- Now, onto the star of the show – your chicken wings. Pat them dry with a paper towel, making sure they're good and dry on all sides.
- Sprinkle on a generous amount of Aldergrills Basic Bish Rub to give those wings a flavor-packed boost.
- Place those seasoned wings directly onto the sizzling hot GrillGrates, close the lid, and let them dance in that flavourful smoke for around 45 minutes or until they hit that perfect internal temperature of 73⁰C/165⁰F.
- While the wings work their smoky magic, it's sauce time! Drizzle some olive oil into a cast iron pan, toss in some garlic, and let them mingle for about 5 minutes. Then, pour in that bourbon and let it simmer for another 3 minutes.
- Time to add in the rest of your bourbon hot sauce ingredients, giving it all a good whisk to blend those flavours. Bring it to a boil, then reduce the heat and let it simmer for 15-20 minutes until it's rich and flavourful.
- Strain that sauce through a fine mesh sieve if you prefer it silky smooth, then set it aside to cool.
- Using your Spark Instant Read Thermometer look for an internal temperature of 73⁰C/165⁰F, crank up the heat in your smoker to a fiery 218⁰C/425⁰F and give those wings a quick sear on the firebox until they reach a mouthwatering internal temperature of 79⁰C/175⁰F.
- Take those sizzling wings off the firebox and toss them lovingly in that irresistible Hot Bourbon Sauce you whipped up earlier.
- Enjoy! x
Notes
| CHICKEN | Internal Temp °C | INTERNAL TEMP °F |
| WHOLE BIRD | 74 | 165 |
| DARK MEAT | 79 | 174 |
| WHITE MEAT | 74 | 165 |
| TURKEY | 135 | 275 |
| DUCK | 75 | 167 |
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
