Indulge in a flavour paradise with our irresistible Bourbon Hot Wings recipe, where smoky goodness meets a sweet and spicy glaze. These wings are a flavour explosion, perfectly smoked and crisped to perfection in our trusty offset smoker.
EQUIPMENT
Hark Chubby SmokerGrillGrates
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
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 flavour 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.
