Sweet and savory with a bit of a kick, these wings taste great with a cold drink on a summer night (we like them with a Jack and ginger). If you prefer them on the hot side, add extra tabasco to the whiskey sauce. Grab some napkins and serve with blue cheese or ranch dressing.
Level
Intermediate
Prep Time
40 minutes
Cook Time
30 minutes
Serves
4
Cook it With Our
Directions
- Combine the salt, sugar, and water in a large bowl. Add the wings and set in the fridge for 30 minutes.
- Remove wings from brine and pat dry. Toss in a bowl with salt and cornstarch until coated evenly.
- Preheat the grill to medium high heat. Add 2 cups of wood chips to the Smoker Skillet and top with the lid. Place the Smoker Skillet toward the back of the grill for about 15 minutes with the grill lid closed. (You should start to notice a decent amount of smoke coming out of the grill.) Once the Smoker Skillet begins to smoke, turn one side of the grill to medium, leaving the Smoker Skillet over medium high.
- While the grill is preheating, combine all sauce ingredients, except the butter and garlic, in a small bowl and set aside.
- Oil the grates on the cooler side of the grill.
- Place wings on the grill and leave until crispy and cooked through, turning often— about 15-20 minutes. Leave the grill closed as much as possible. This will allow the smoke flavor to penetrate the wings. Watch for flare ups and lower the heat as needed.
- Place a 6.5-inch skillet on the grill over the hotter side. Melt butter and add garlic. Add the sauce ingredients and stir occasionally as the wings cook, about 10 minutes.
- Remove wings and sauce from the grill to keep warm. In a large heatproof bowl, toss together coating the wings with sauce and garnish with chives.
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