Whiskey Barrel Smoked Wings

Ingredients

For the Wings:

  • 3 lbs chicken wings, split into flats and drumettes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

For the Whiskey Barrel Rub:

  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chipotle chili powder
  • 1 tsp ground cumin
  • 1 tsp dry mustard powder
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

For the Whiskey Glaze:

  • 1/2 cup bourbon whiskey
  • 1/4 cup brown sugar
  • 3 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp red pepper flakes

For Smoking:

  • Whiskey barrel wood chips or chunks (soaked for 30 minutes)
  • Alternative: oak or cherry wood chips

Equipment Needed

  • Smoker or grill with smoking capability
  • Meat thermometer
  • Large mixing bowls
  • Small saucepan
  • Basting brush

Instructions

Preparation (30 minutes):

  1. Prepare the wings: Pat wings completely dry with paper towels. Remove any excess skin or fat.
  2. Make the rub: In a small bowl, combine all rub ingredients and mix thoroughly.
  3. Season the wings: Drizzle wings with olive oil and toss to coat. Season with salt and pepper, then generously apply the whiskey barrel rub, ensuring all surfaces are covered. Let wings sit at room temperature for 30 minutes.

Make the Glaze (15 minutes):

  1. In a small saucepan, combine bourbon, brown sugar, soy sauce, vinegar, honey, garlic, ginger, and red pepper flakes.
  2. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes until thickened and reduced by half.
  3. Strain the glaze through a fine mesh strainer and set aside. Reserve half for basting and half for serving.

Smoking Process (2-2.5 hours):

  1. Prepare smoker: Preheat smoker to 250°F (121°C). Add soaked whiskey barrel wood chips to create smoke.
  2. Initial smoke: Place wings on smoker grates, leaving space between each wing for air circulation. Smoke for 1.5 hours without opening the smoker.
  3. Check temperature: Wings should reach an internal temperature of 165°F (74°C) in the thickest part.
  4. Glaze application: During the last 30 minutes, brush wings with the whiskey glaze every 10 minutes, creating layers of flavor.
  5. Crisp the skin: For crispier skin, increase temperature to 375°F (190°C) for the final 15 minutes, or move wings to direct heat on a grill.

Finishing:

  1. Remove wings from smoker when internal temperature reaches 165°F (74°C) and skin is golden brown and crispy.
  2. Let wings rest for 5 minutes, then brush with remaining glaze.
  3. Serve immediately while hot.

Serving Suggestions

  • Serve with celery sticks and blue cheese or ranch dressing
  • Pair with coleslaw and cornbread
  • Garnish with chopped green onions and sesame seeds

Tips for Success

  • Dry wings thoroughly for crispier skin
  • Don’t overcrowd the smoker – air circulation is key
  • Use a meat thermometer to ensure proper doneness
  • Soak wood chips for at least 30 minutes to prevent burning
  • Apply glaze gradually in thin layers for better adherence

Storage

  • Refrigerate leftover wings for up to 3 days
  • Reheat in a 350°F oven for 10-15 minutes to restore crispiness

Cook Time Summary

  • Prep time: 45 minutes
  • Smoking time: 2-2.5 hours
  • Total time: 3-3.5 hours
  • Serves: 4-6 people as an appetizer, 3-4 as a main dish

Variations

  • Spicier version: Add extra cayenne or hot sauce to the glaze
  • Sweeter version: Increase honey and brown sugar in both rub and glaze
  • Different wood: Try hickory or apple wood for different flavor profiles