Smokestack’s Smoked Chicken Wings with Bourbon Peach Sauce


“He was prouder still to be a member of that even more restricted group, Uncle Sam Rayburn’s Board of Education-the Bourbon and Branch Water College of Congressional Knowledge”

Several months ago I made a recipe for chicken wings, Smokestack’s chicken wings from Saveur magazine and they were fabulous, but today I’ve made a few adjustments to the recipe, nothing major and I have a peach-bourbon BBQ sauce ready instead of the Buffalo-style sauce to finish the wings.  I found 2 ½ pounds of the wing drummettes in the freezer and I’ll fix a grilled boneless breast for my husband who really doesn’t eat wings, too hands-on for him, but good for me, I don’t have to share.

I’m trying out the BBQ Sauce because I haven’t found a really good bourbon BBQ sauce for poultry this one offers a citrusy, peachy sweet, light boozy flavor to boneless chicken breast and then tones down the spiciness of the seasoned wings.

Chicken Wing Seasoning adapted from Smokestack’s/Saveur

SERVES 6–8
1 citrus salt or kosher salt
2 teaspoons sweet paprika
¼ teaspoon chipotle chili powder
1½ tsp. granulated garlic
1½ tsp. California-style or plain onion powder
1½ tsp. dried thyme
1½ tsp. dried Oregano
¾ tsp. ground black pepper
¾ tsp. ground white pepper
½ tsp. dried sage
½ tsp. cayenne
1 teaspoon Phillip’s Seafood Seasoning or Blackening Spice
2½ lb. chicken wings
*Save a little to season the chicken breasts.

This is the sauce for Smokestack’s wings:

16 tbsp. unsalted butter, melted
1/4-½ cup mild hot sauce
1/4 Phillips Seafood Seasoning
Juice of 1 lemon

Peach-Bourbon BBQ Sauce

1/2 cup peach jam
1/4 cup orange juice
2 tablespoons butter
3 tablespoons Bourbon
1 teaspoon Worcestershire sauce
1 teaspoon Ponzu sauce
1/8 teaspoon cayenne or chipotle pepper
1/2 teaspoon dry mustard
1/2 teaspoon salt or citrus
1/2 teaspoon black pepper
Water as needed if the sauce gets too thick, but bourbon works better!

Preparation:

Whisk together butter, hot sauce, Old Bay, and lemon juice in a large bowl, and then pour half into another large bowl; set both aside.

Combine all the Peach sauce ingredients in a saucepan. Simmer over medium heat, whisking, for 4 minutes. Reserve 1/4 cup of the glaze to serve with the cooked chicken. 

 The wings take about an hour in my smoker…

Place chicken wings on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions) cook, turning once, for 20 minutes.

Toss wings in half the sauce; return to grill and cook until well browned and tender, about 25 minutes. Toss chicken wings in the remaining bowl of sauce and serve.

*Brine boneless chicken breasts for 30 minutes.

Dissolve ½ cup kosher salt or ¼ cup table salt, ½ cup sugar,  and 1-quart cold water (this is for about 6 chicken breasts).  Rinse and pat dry the chicken, season with chicken wing seasoning, grill over medium-high heat or smoke, brushing with BBQ sauce from time to time until chicken is done.

Print this recipe: Smokestack’s Smoked Chicken Wings with Peach Bourbon Sauce

 

Several months ago I made a recipe for chicken wings, Smokestack’s chicken wings from Saveur magazine and they were fabulous, but today I’ve made a few adjustments to the recipe, nothing major and I have a peach-bourbon BBQ sauce ready instead of the Buffalo-style sauce to finish the wings.  I found 2 ½ pounds of the wing drummettes in the freezer and I’ll fix a grilled boneless breast for my husband who really doesn’t eat wings, too hands-on for him, but good for me, I don’t have to share.

I’m trying out the BBQ Sauce because I haven’t found a really good bourbon BBQ sauce for poultry this one offers a citrusy, peachy sweet, light boozy flavor to boneless chicken breast and then tones down the spiciness of the seasoned wings.

Chicken Wing Seasoning adapted from Smokestack’s/Saveur

SERVES 6–8
1 citrus salt or kosher salt
2 teaspoons sweet paprika
¼ teaspoon chipotle chili powder
1½ tsp. granulated garlic
1½ tsp. California-style or plain onion powder
1½ tsp. dried thyme
1½ tsp. dried Oregano
¾ tsp. ground black pepper
¾ tsp. ground white pepper
½ tsp. dried sage
½ tsp. cayenne
1 teaspoon Phillip’s Seafood Seasoning or Blackening Spice
2½ lb. chicken wings
*Save a little to season the chicken breasts.

This is the sauce for Smokestack’s wings:

16 tbsp. unsalted butter, melted
1/4-½ cup mild hot sauce
1/4 Phillips Seafood Seasoning
Juice of 1 lemon

Peach-Bourbon BBQ Sauce

1/2 cup peach jam
1/4 cup orange juice
2 tablespoons butter
3 tablespoons Bourbon
1 teaspoon Worcestershire sauce
1 teaspoon Ponzu sauce
1/8 teaspoon cayenne or chipotle pepper
1/2 teaspoon dry mustard
1/2 teaspoon salt or citrus
1/2 teaspoon black pepper
Water as needed if the sauce gets too thick, but bourbon works better!

Preparation:

Whisk together butter, hot sauce, Old Bay, and lemon juice in a large bowl, and then pour half into another large bowl; set both aside.

Combine all the Peach sauce ingredients in a saucepan. Simmer over medium heat, whisking, for 4 minutes. Reserve 1/4 cup of the glaze to serve with the cooked chicken. 

 The wings take about an hour in my smoker…

Place chicken wings on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions) cook, turning once, for 20 minutes.

Toss wings in half the sauce; return to grill and cook until well browned and tender, about 25 minutes. Toss chicken wings in the remaining bowl of sauce and serve.

*Brine boneless chicken breasts for 30 minutes.

Dissolve ½ cup kosher salt or ¼ cup table salt, ½ cup sugar,  and 1-quart cold water (this is for about 6 chicken breasts).  Rinse and pat dry the chicken, season with chicken wing seasoning, grill over medium-high heat or smoke, brushing with BBQ sauce from time to time until chicken is done.

Print this recipe: Smokestack’s Smoked Chicken Wings with Peach Bourbon Sauce