Eosinophilic Esophagitis Friendly Smoked Chicken Wings
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Learn more →Ingredients
4 servings
For the wings
- 3 lbs whole chicken wings (about 16–18 wings)
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the rub
- 1 tbsp kosher salt
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp brown sugar
- ½ tsp cayenne pepper
- ½ tsp dry mustard
For smoking
- 2 cups wood chips (hickory or applewood), soaked in water for 30 minutes and drained
For serving
- hot sauce, for serving (optional)
- ranch or blue cheese dressing, for serving (optional)
Can be omittedblue cheese dressing
Instructions
- 1
In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, black pepper, brown sugar, cayenne, and dry mustard. Stir until evenly mixed.
- 2
Pat the chicken wings thoroughly dry with paper towels. Place them on a wire rack set over a rimmed baking sheet. Drizzle with the oil and toss to coat, then sprinkle the spice rub all over, turning to cover every surface. Refrigerate uncovered on the rack for at least 1 hour (or up to overnight) to allow the dry brine to penetrate and the surface to dry out further.
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