Along with fall and football comes tailgating season. Now there are regular tailgater’s and there are serious tailgaters. Are you one of those people that gets REALLY into it? Are you up bright and early loading up the truck with a grill and a cooler full of enough food (and beer) for 50 people, heading to stake your claim on the best spot in the lot? Or maybe you’re lucky enough to just be one of the folks who just gets to show up and enjoy all the goodies! Either way, we’ve got a killer wing recipe that you can take to share with your fellow football enthusiasts… Or just make ‘em at home and keep them all to yourself. We’ll leave that part up to you. This recipe for Smoked Whiskey Wings comes from epicurious, and they have a lot of great tailgating recipes to choose from. This one we’ve tried and can vouch for. These wings are smoked, so you’ll need a smoker. If you don’t have a smoker, epicurious gives you a quick lesson on how to use your gas or charcoal grill for smoking. This recipe is super easy – just set it and forget it – and it will definitely be one you’ll want to hold on to. Enjoy!
You’ll first want to make “The Only Sauce”. This is the only sauce you’ll ever need to make for bbq’ing pork, beef, chicken, or anything else you pull off the grill.
To make the Smoked Whiskey Wings you’ll need:
2 dozen whole chicken wings
¾ Cup of The Only Sauce (Plus a little extra for serving)
¼ Cup whiskey
¼ Cup plus 2 TBS Dijon mustard
Kosher salt & Freshly ground black pepper
Here’s how you do it:
Using kitchen shears or a very sharp knife, cut each wing in half to separate the flat from the drumette; cut off and discard the tip or save it for stock.
Wash the pieces well, pat them dry, season liberally with salt and pepper, and set them aside in a large zip-top freezer bag.
In a small saucepan, whisk the sauce with the whiskey and sugar and bring just to a simmer over medium-high heat. Remove the sauce from the heat and whisk in the mustard. Cool completely. Pour the mixture in the bag with the chicken wings, seal the bag, and marinate in the refrigerator for at least 30 minutes or up to overnight.
Prepare a smoker with soaked wood chips and heat it to 250°F
Remove the wings from the marinade and discard the marinade.
Place the wings in a large, shallow aluminum pan in a single layer. Place the uncovered pan in the smoker and cook, for 2 hours.
Remove the wings from the smoker and serve with more sauce on the side if you like.
