Just in time for the Super Bowl, the quintessential football treat, the “Buffalo Wing”. Practically every “man” loves a wing…and what’s not to love. An excuse to eat an abundance of fried chicken skin coated with a spicy, bowel irritating, butter sauce. Yumm! Being a bit of a gourmet, I am often disappointed with the typical bar wing. Oftentimes, they’re not crispy, or they are cooked absolutely to death and the wee bit of chicken remaining is rendered nothing sort of a chicken jerky. I know there is a better way to do these at home creating a specialty rig (Alton Brown) or stanking up the whole damn house by frying. I knew the answer may lie outdoors with the greatest outdoor cooking creation of all-time, the Big Green Egg.
Process was simple. Bought 5 lbs of fresh wings and separated the first 2 joints, saving the 3rd for stock. Made a simple rub (~6T brown sugar, ~2T salt, ~1T chili powder, and a palm-full of coriander, oregano, cumin, cinnamon, and whatever else looked good) and tossed the wings to coat. Meanwhile, I soaked a Dixie cup full of hickory chips in water and prepared the BGE for smoking. After an hour, I lit the egg and set up for indirect cooking with the place setter. When the egg stabilized at 250 degrees F, I added the wings and smoked for 3 hours, turning every hour.
I tasted a wing, and it was delicious, however the skin was a bit rubbery, so I knew there was a little work left to do. I decided on the broiler for a few minutes per side just before serving.
For the Falcons blow out, I served some plain, some with traditional Buffalo sauce (1 part butter, 1 part hot sauce) & one part with my favorite homemade wing sauce (a blend of Sriacha, honey, molasses, and mustard). Broil about 5 inches from the element until the skin starts to sizzle, then turn and do the same to the other side. Toss with the sauce just before serving and enjoy!