Smoked Honey-Mustard Chicken Wings

The recipe Smoked Honey-Mustard Chicken Wings can be made in approximately 2 hours and 25 minutes. One portion of this dish contains approximately 16g of protein, 13g of fat, and a total of 337 calories. This dairy free recipe serves 4 and costs 96 cents per serving. Several people made this recipe, and 626 would say it hit the spot. It works well as a hor d'oeuvre. This recipe from Foodnetwork requires sugar, worcestershire sauce, chicken wings, and pepper. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is not so amazing. If you like this recipe, you might also like recipes such as Honey-Mustard Chicken Wings, Honey Mustard Chicken Wings, and Spicy Honey Mustard Chicken Wings.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 130 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Special equipment: 2 cups wood chips, soaked in water for 30 minutes and drained Mix the sugar and salt with 8 cups (2 quarts) water in a large container until dissolved. Add the chicken wings and brine for 1 hour at room temperature or refrigerated. Place the wood chips in a smoker box and place the smoker box directly on a burner on the grill, under the grate. Cover, turn the burner under the smoker box to high and heat until the chips start to smoke, 5 to 10 minutes. Once smoking, turn off that burner, turn the other burners to low and heat until the thermometer registers 275 degrees F. Dry the chicken pieces with a paper towel and season with cracked black pepper. Add the chicken to the grill over the set burners, close the lid and smoke the wings, maintaining a grill temperature of 250 to 275 degrees F and turning the wings once, until the meat registers 165 to 170 degrees F, about 1 hour. Raise the set burners to medium high and sear both sides of the wings until golden and crispy, 2 to 3 minutes per side. Immediately toss the wings with some of the Tangy Honey Mustard BBQ Sauce, then sprinkle with the crushed pretzels to add some crunch and serve! Mix together the yellow and stone-ground mustard, vinegar, honey, brown sugar, Worcestershire and granulated garlic. Season with plenty of freshly cracked pepper.

 

Step by step:

1. Watch how to make this recipe.

2. Special equipment: 2 cups wood chips, soaked in water for 30 minutes and drained

3. Mix the sugar and salt with 8 cups (2 quarts) water in a large container until dissolved.

4. Add the chicken wings and brine for 1 hour at room temperature or refrigerated.

5. Place the wood chips in a smoker box and place the smoker box directly on a burner on the grill, under the grate. Cover, turn the burner under the smoker box to high and heat until the chips start to smoke, 5 to 10 minutes. Once smoking, turn off that burner, turn the other burners to low and heat until the thermometer registers 275 degrees F.

6. Dry the chicken pieces with a paper towel and season with cracked black pepper.

7. Add the chicken to the grill over the set burners, close the lid and smoke the wings, maintaining a grill temperature of 250 to 275 degrees F and turning the wings once, until the meat registers 165 to 170 degrees F, about 1 hour. Raise the set burners to medium high and sear both sides of the wings until golden and crispy, 2 to 3 minutes per side.

8. Immediately toss the wings with some of the Tangy Honey Mustard BBQ Sauce, then sprinkle with the crushed pretzels to add some crunch and serve!

9. Mix together the yellow and stone-ground mustard, vinegar, honey, brown sugar, Worcestershire and granulated garlic. Season with plenty of freshly cracked pepper.

Nutrition Information:

covered percent of daily need