Category: Ingredients (Page 18 of 25)

But first, you’ll need a stovetop smoker like the one I have from Cameron. When Jen and I got hooked on the Food Network about five years ago, more than one program pimped the use of a stovetop smoker, where you put a few wood chips in the bottom of the unit and put it on the stove on low heat while it smokes anything (within reason) and makes your whole house smell like bacon. But to me, nothing comes out as consistently amazing as the chicken wings. These smokers cost around $50 and are easy to store. And hey, Father’s Day is around the corner, so you might consider this for Dad. Anyway, I posted this on Grub For Guys a few years back, and it’s a good time to re-visit it….

I know most of you probably have your favorite place for Buffalo chicken wings, or any chicken wings. Either that, or you think that the ones you make yourself are better than anything else out there. Well, since this is my column, I’m going to lobby for my own take on chicken wings. And I’ve got buddies to back me up about how good they are.

Two years ago, my wife and I became enamored with the Food Network. And on more than one show, they were using this device that I just had to have – a stovetop smoker. In other words, you don’t need one of those giant, bulky contraptions to smoke meat. You can buy a small one that you put on your stove for around $50. My wife bought one for me as an anniversary gift and I still say it was the best present ever. So without making this into an infomercial, just read this article I wrote praising the Cameron indoor smoker which has links to buy one. I’m sure there are other varieties out there, but this is the only one I know of.

Okay, you’ve got your smoker, now what? Well, buy yourself a 5-pound bag of fresh or frozen chicken wings. Lay them flat on a baking sheet, and spray both sides of the wings with olive oil spray. Then sprinkle the wings with salt, pepper, cayenne pepper, and then a very generous shaking of any type of Cajun seasoning (I use the dry rub stuff from Rendezvous restaurant in Memphis, which you can order online).

Then, prepare the smoker according to the directions, meaning you have to put a small amount of wood chips in the bottom of the unit and spray the grill rack with cooking spray.

After this, you’re in business. Put the wings in the smoker (it will hold 5 pounds easily, 10 pounds if you stuff them in there), and smoke on low-medium heat for about 3-4 hours. Folks, this is one of the most amazing smells known to man—natural smoke that will make your whole house smell like bacon. My mouth is watering as I type this.

Anyway, once you’ve thoroughly smoked those wings, you have to finish them in the oven or on a grill. I prefer the grill, because not only do you have the smoky flavor and spice from the red pepper and Cajun seasoning, but the crispy barbecue chicken texture.
Grill them for maybe three minutes per side and then keep warm in one of those tin party platters. Or bake them for maybe 15 minutes at 400 degrees.

I have made these smoked wings for many occasions, mainly on Sundays during football season. Any time we’re having a get-together now with friends, I am asked to make them, and so far they have not disappointed. What are you waiting for?