Craving for smoky, juicy wings? Look no further than our Kamado Joe smoked wings recipe - a surefire way to elevate your grilling game.
Course
Main Course
Prep Time30minutes
Cook Time2hours
Crisping15minutes
Servings4
Ingredients
2poundsof chicken wings
1/4cupolive oil
4clovesof garlicminced
2tablespoonsfresh lemon juice
1teaspoonsalt
2tablespoonshot sauceadjust to your preferred heat level
2-3chunks of hickory or apple wood for smoking
Your favorite BBQ sauce or hot sauce for tossingoptional
Celery sticks for serving
Ranch or blue cheese dressing for dipping
Instructions
Prep and Marinating
Prep the Kamado Joe: Start by setting up your Kamado Joe grill. Fill the bottom with charcoal and use a fire starter to get it going. You're aiming for a steady temperature of 225°F, so adjust your vents accordingly.
Mix the Marinade: In a mixing bowl, combine the olive oil, minced garlic, fresh lemon juice, salt, and hot sauce. Mix well until you have a homogeneous marinade.
Wing Prep: Take those chicken wings and separate them into drumettes and flats. It's like solving a delicious puzzle. Place them in a large resealable bag or a shallow dish.
Marinate the Wings: Pour the marinade over the wings, ensuring they're all evenly coated. Seal the bag or cover the dish and let the wings marinate in the fridge for at least 30 minutes. If you've got more time, you can go for an hour or two for extra flavor.
Smoking the Wings
Prepare the Kamado Joe for Smoking: Add 2-3 chunks of hickory or apple wood to your charcoal while the wings are marinating. These will create that delicious smoky flavor. Place the heat deflector on top and close the grill. Keep the temperature around 225°F. This is the sweet spot for smoking.
Wing Placement: When the Joe is ready, take the wings out of the marinade, allowing any excess to drip off. Place them on the grill grates, ensuring they're away from direct heat.
Close and Wait: Close the lid and resist the urge to keep opening it. Let those wings smoke for about 2 hours. They're soaking up all that smoky goodness, and patience is key.
Crispy Skin and Sauce
Crank Up the Heat: After the smoking phase, it's time to give those wings that crispy skin we all love. Crank up the grill's temperature to around 400°F.
Crisping Time: Let the wings sizzle at this higher heat for about 10-15 minutes. Keep an eye on them; you want them golden brown and oh-so-crispy!
Saucin' Time (Optional): If you like your wings saucy, toss them in your favorite BBQ sauce, buffalo sauce, or any sauce you love. Give them a good toss to ensure they're evenly coated.
Serve and Enjoy
Plate It Up: Carefully remove the wings from the grill and place them on a serving platter.
Sides and Dips: Serve your smoked wings with celery sticks for a refreshing crunch and ranch or blue cheese dressing for dipping. Don't forget to have extra napkins handy!