This recipe comes from the “Barbecue Bible” by Steven Raichlen, the world renown master of barbecue.

 

Nashville Hot Wings

For the wings:

16 whole chicken wings (about 3 1/2 pounds)

Kosher salt and fresh ground pepper, to taste

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons ground oregano

1 to 2 teaspoons red pepper flakes

2 tablespoons extra virgin olive oil

3 tablespoons chopped fresh chives and/or cilantro, for serving

White bread and bread & butter pickles, for serving

 

For the Nashville Hot Chicken Baste:

2 tablespoons cayenne pepper, or to taste

1 tablespoon garlic powder

1 tablespoon smoked paprika

1 tablespoon celery salt

1 tablespoon Kosher salt

2 tablespoons dark brown sugar

1 cup vegetable, peanut or canola oil

6 tablespoons butter, diced

 

Cut the tips off the wings and discard. Separate the drums and flats.

Place the chicken wings in a large bowl or on a rimmed baking sheet and sprinkle with the salt, pepper, onion powder, garlic powder, oregano, and pepper flakes. Stir so the spices coat the wings evenly. Stir in the olive oil. You can cook the wings right away, but you’ll get a better flavor if you marinate them for 2 hours in the refrigerator before smoking, or grilling.

Make the Nashville Hot Chicken Baste: Place the cayenne, sugar, garlic powder, paprika, and salts in a heavy saucepan and whisk to mix. Cook over medium heat until the spices smell fragrant, 3 minutes. Whisk in the oil and butter and simmer for 2 to 3 minutes. Remove the pan from the heat and let the mixture cool to room temperature.

Set up your grill for indirect grilling and build a medium fire (325 degrees). Brush and oil the grill grate. Or set up your smoker and preheat to 325 degrees. I will use a mix of apple and pecan pellets.

Arrange the wings skin side up on the grate away from the heat over the drip pan. To add a smoke flavor, add the chips to the coals if using a charcoal grill or place in the smoker box of your gas grill.

Indirect grill until the skin is browned and the meat cooked through, about one hour. After 30 minutes, start brushing the wings with Nashville Hot Chicken Baste. Baste once or twice more. To test for doneness, make a slit in the thickest part of the meat of the largest wing. The meat should be cooked through.

Pile the wings on a platter. Reheat any remaining baste and pour it over the wings. Sprinkle with chopped chives and/or cilantro and have plenty of napkins on hand.