Smokin-It User Forum!
Recipes => Poultry => Topic started by: UWFSAE on May 11, 2013, 11:03:19 PM
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Tried something a bit different ... Smoked Greek Chicken Wings!
The marinade consisted of good Greek olive oil, freshly "squozen" lemon juice and zest, Greek oregano, garlic powder, kosher salt, ground black pepper, a little white wine. The rub was a ton of lemon zest, garlic powder, black pepper, kosher salt, and demerara sugar (to cut the acidity of the lemon juice and zest).
220 for 2.75 hours with 4 oz of hickory, then a quick 5 minutes under the oven broiler. I was very pleased ...
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Looks great. Thanks for sharing, might try this.
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I measured by eye, sadly, or I'd have posted the exact measurements ... but I will say that it is worth a run through the smoker. The smoke gave it an entirely different dimension than just baking in the oven.