Скачать или смотреть Smoked Wings with Alabama White

Smoked Chicken wings like you’ve never had before, I promise. And if you’ve never had smoked wings and you try this recipe, I warn you this is going to ruin all future wings for you. So buckle up this is a fun one!

What makes these wings so special is that they’re confit’d in duck fat for 4 hours before smoking. This hot fat jacuzzi makes for super tender and addicting chicken wings.

The duck fat I used; https://www.amazon.com/Cornhusker-Kit...

Be sure to strain the fat and save for a future use, you'll be able to get quite a few runs with this just make sure you only keep it for confit.

Rub Recipe:
1/2 tablespoon ancho chili pepper
1/2 tablespoon smoked paprika
1/2 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon light brown sugar
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried mustard
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

This will only cover these wings, I recommend doubling or tripling this recipe to stock up!

Bob's Alabama White Sauce:
1 cup mayo
1/4 cup apple cider vin
2 tablespoons brown sugar
1 tablespoon brown mustard
1 teaspoon horseradish, whatever you prefer
1 teaspoon lemon juice
1/2 teaspoon cayenne pepper
And salt and pepper to taste

Feel free to spruce this up with some garlic & onion powder too, I won't tell Bob.


Some further smoking tips for different cuts, again, we'll hit this and more in a future video...

If we went lower in temp for this, although the wings are pre-cooked it will still take longer, while going higher you risk of drying these wings out. They're small so it's gonna happen quick and we want em on here at least for an hour or so to really get some smoke on them. 250-260 is really going to be that sweet spot.

If we were cooking a thicker cut like a pork shoulder or a beef rib, we could adjust the temperature according to how much time we have. Going up in temp would be safer because of the cut size but also because as long as we monitor its internal temp, we can adjust any neccasry temperatures. But again, we’ll be hitting smoker 101 a few more times this summer, for now lets not make wings any more complicated than we already have 🤷‍♂️


Apron by @destinyapron
Shirt by @hometownbbq
Knife by @misenkitchen