Smoked Chicken Wings
Reprinted with permission from Myron Mixon’s BBQ Rules (Stewart, Tabori & Chang, 2016).
Yield: 12 wings
12 high-quality, meaty chicken wings
distilled white vinegar as needed
kosher salt and freshly ground black pepper
Pit Mop as needed (recipe included)
Vinegar-Based Barbecue Sauce to taste (recipe included), optional
Rinse wings in cold water and pat them dry. Spritz thoroughly with white vinegar, then season liberally all over on both sides with salt and pepper.
If using a pit, bring temperature of your pit to 265 degrees. Place chicken wings on grate over coals, taking care not to overlap them. Keeping the temperature constant, cook wings for 2 hours, flipping and basting them with Pit Mop every 30 minutes. When wings are close to the end of the 2-hour cook time, take the largest wing and pull the “drummie” from the flat. If it pulls easily, they’re done. (Alternatively: When the drummies reach an internal temperature of 165 degrees on a meat probe, they’re done.)
(If using a smoker, heat to 250 degrees. Transfer spritzed and seasoned wings to smoker grate and smoke for 2 hours. Remove wings from smoker to an aluminum baking pan, brush them all over with Vinegar-Based Barbecue Sauce, and return the pan to the smoker. Cook for 15 minutes.)
Transfer cooked wings to a wooden cutting board or platter, cover them loosely with foil, and let them rest for 15 minutes. Serve them with some Vinegar-Based Barbecue Sauce on the side, if you like.
Pit Mop
Yield: about 1 1/2 gallons
1 gallon distilled white vinegar
1/2 cup red pepper flakes
1/2 cup kosher salt
4 lemons, cut in half
For the Pit Mop
Combine all ingredients and 1/2 gallon water in a large pot over medium-high heat. Bring to a boil. Let mixture cool completely, about 1 hour, then funnel it into a container large enough to hold it. It will keep for 1 year in the refrigerator, and you can portion it out as you cook your barbecue along the way.
Vinegar-Based Barbeque Sauce
1 quart distilled white vinegar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon red pepper flakes
For the Vinegar-Based Barbeque Sauce
In a large heavy saucepan or stockpot over medium heat, combine all ingredients. To dissolve salt completely, stir constantly while cooking for 3 to 5 minutes. Do not bring mixture to a boil. When salt is thoroughly dissolved and spices have infused vinegar with their flavor, remove from heat and let sauce cool completely, about 30 minutes. Funnel sauce into a refrigerator-safe container. The sauce will keep, refrigerated, for up to 1 year.
Yield: 12 wings
12 high-quality, meaty chicken wings
distilled white vinegar as needed
kosher salt and freshly ground black pepper
Pit Mop as needed (recipe included)
Vinegar-Based Barbecue Sauce to taste (recipe included), optional
Rinse wings in cold water and pat them dry. Spritz thoroughly with white vinegar, then season liberally all over on both sides with salt and pepper.
If using a pit, bring temperature of your pit to 265 degrees. Place chicken wings on grate over coals, taking care not to overlap them. Keeping the temperature constant, cook wings for 2 hours, flipping and basting them with Pit Mop every 30 minutes. When wings are close to the end of the 2-hour cook time, take the largest wing and pull the “drummie” from the flat. If it pulls easily, they’re done. (Alternatively: When the drummies reach an internal temperature of 165 degrees on a meat probe, they’re done.)
(If using a smoker, heat to 250 degrees. Transfer spritzed and seasoned wings to smoker grate and smoke for 2 hours. Remove wings from smoker to an aluminum baking pan, brush them all over with Vinegar-Based Barbecue Sauce, and return the pan to the smoker. Cook for 15 minutes.)
Transfer cooked wings to a wooden cutting board or platter, cover them loosely with foil, and let them rest for 15 minutes. Serve them with some Vinegar-Based Barbecue Sauce on the side, if you like.
Pit Mop
Yield: about 1 1/2 gallons
1 gallon distilled white vinegar
1/2 cup red pepper flakes
1/2 cup kosher salt
4 lemons, cut in half
For the Pit Mop
Combine all ingredients and 1/2 gallon water in a large pot over medium-high heat. Bring to a boil. Let mixture cool completely, about 1 hour, then funnel it into a container large enough to hold it. It will keep for 1 year in the refrigerator, and you can portion it out as you cook your barbecue along the way.
Vinegar-Based Barbeque Sauce
1 quart distilled white vinegar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon red pepper flakes
For the Vinegar-Based Barbeque Sauce
In a large heavy saucepan or stockpot over medium heat, combine all ingredients. To dissolve salt completely, stir constantly while cooking for 3 to 5 minutes. Do not bring mixture to a boil. When salt is thoroughly dissolved and spices have infused vinegar with their flavor, remove from heat and let sauce cool completely, about 30 minutes. Funnel sauce into a refrigerator-safe container. The sauce will keep, refrigerated, for up to 1 year.