Smokin-It User Forum!
Recipes => Poultry => Topic started by: gregbooras on September 03, 2017, 01:05:01 PM
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Ingredients
12-24 chicken wings
2 T. Grace Jerk Seasoning (use 1 T for 12 wings)
2-3 T Yellow Mustard
Wood:
2 oz. Oak
Brine:
24 oz. beer (2 bottles)
40 oz. water
6 T sea salt
½ cup brown sugar
Use a water pan!
Add chicken to the brine mixture and brine for 2 hours, remove from brine and rinse. Add olive oil and mustard into a one gallon bag, add chicken and mix until chicken is coated. Place in the refrigerator for 4 hours or more.
Remove chicken from the refrigerator place in smoker on the second rack slot from the top. Smoke for two hours at 250 degrees, remove and then reverse sear for about 1-2 minutes per side on your grill.
I like it served with Duck Sauce or Sweet and Sour sauce. Tonight's dinner was wings, sweet and sour sauce for dipping, home made beans and scallop potatoes.
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Those look great Greg! I'm always looking for a new way to do wings. When do you add the jerk seasoning? In the bag with the oil and mustard?
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Hey Jim,
Yes you add the jerk seasoning with the oil and the mustard.
Best greg
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A tasty looking meal to be sure Greg. Nicely done!
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Nice looking wings.
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How much olive oil?
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Eric,
2 T olive oil
Best Greg