Chicken wings smoked low and slow over charcoal, then finished with a spicy BrewDog hot sauce glaze.
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesChicken wings smoked low and slow over charcoal, then finished with a spicy BrewDog hot sauce glaze.
Ingredients
1kg chicken wings
2 tbsp BrewDog Dragon Spice seasoning (or similar dry rub)
BrewDog Elvis Juice hot sauce, to glaze
Extra hot sauce, to serve
Directions
- Get the smoker or BBQ up to a steady low heat (around 120-140C) with the coals banked to one side for indirect cooking.
- Toss the wings in the dry rub, coating evenly.
- Smoke the wings indirectly for 45-60 minutes, turning occasionally, until the skin is dark and the meat is cooked through.
- Move the wings over direct heat for the last few minutes to crisp up, brushing with hot sauce as they finish.
- Pile onto a plate and serve with extra hot sauce on the side.
If american is your thing, browse the rest of the American recipes. Curious about the cuisine itself? Wikipedia has the history.
This brewdog spicy wings is best shared. See more American recipes on Meals & Mixers.
