Smoked wings with a homemade plum and whiskey BBQ sauce?!! It doesn’t get any better than this.
Total Time: 2 hours
Servings: 4
Ingredients:
- Hickory Grilling Plank
- 1 lb Chicken Wings (whole wings)
- 1 qt Brine (1 qt water, 2 Tbsp salt, 2 Tbsp sugar – totally dissolved and cooled)
- 2 Tbsp Oil
- 2 Garlic cloves, minced
- 1 Yellow Onion, diced
- 12 fl oz Amber Beer
- ¼ cup fresh Plums, pitted and chopped
- ¼ cup Apple Cider Vinegar
- 2 fl oz Whiskey (you do you boo!)
- 1 tsp Liquid Smoke
- ½ cup Ketchup
- ¼ cup Brown Sugar
- 1 Tbsp Molasses
- 1 tsp Salt
Chef's Tip
If you’re feeling wild, toss together a mix of wings and drumettes into this recipe.
Directions:
- Make brine. Make sure all ingredients are dissolved completely. You can do this by taking ½ cup of
water and placing on stove top with sugar and salt. Bring to a boil and whisk until dissolved. Remove
from heat and add remaining 3 ½ cups of COLD water. - Add chicken and brine for at least 4 hours under refrigeration.
- Make BBQ sauce. Heat oil in a large stock pot over medium heat. Add garlic and onions. Cook for 2-5 minutes, stirring often, or until onions are translucent. Add Beer and scrape bottom of pot. Reduce until beer is almost gone. Add remaining ingredients and heat until bubbling. Reduce heat to low and cook for 30 minutes, stirring often. Transfer to a blender or food processor and puree. Cool to room temperature and taste for salt.
- Remove chicken from brine and rinse under cold water. Pat dry with paper towels and place in a bowl.
- Add enough BBQ sauce to coat wings and transfer to a presoaked hickory plank.
- Heat pellet grill to 225˚F or gas grill over low.
- Place planked wings on grate and cook until internal temp reaches 165˚F, about 60-90 minutes.
- Remove from plank and toss in more BBQ sauce. Top with fresh chopped green onions to wow your guests or yourself… either way you deserve it!
*Keep a spray bottle of water handy in case of flare-ups.
Used in this recipe:
Hickory Grilling Plank
