Smoked Jerk Chicken Wings with Blue Cheese Dressing
You can never have too many main course recipes, so give Smoked Jerk Chicken Wings with Blue Cheese Dressing a try. For $5.26 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1268 calories, 51g of protein, and 105g of fat each. It is a pricey recipe for fans of Central American food. It is a good option if you're following a gluten free diet. This recipe from Foodnetwork has 1241 fans. Head to the store and pick up sour cream, thyme leaves, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 10 hours and 15 minutes. Overall, this recipe earns an awesome spoonacular score of 82%. If you like this recipe, you might also like recipes such as Smoked Jerk Chicken Wings with Honey-Tamarind Dipping Sauce, Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze, and Buffalo Wings With Dairy Free Blue Cheese Dressing.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 580 minutes
Ingredients:
1/2 teaspoon smoky porter beer
1 cup smoky porter beer
1 teaspoon whole black peppercorns
2 ounces blue cheese crumbles
2 tablespoons packed brown sugar
4 teaspoons packed brown sugar
3 tablespoons buttermilk
4 teaspoons cayenne
4 stalks celery, quartered
4 pounds chicken wings
2 teaspoons chili powder
1 clove garlic, minced
3 tablespoons garlic powder
4 teaspoons granulated sugar
1 tablespoon ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground black pepper
4 teaspoons ground black pepper
1/8 teaspoon kosher salt
1/2 cup kosher salt
1/3 cup mayonnaise
1/4 cup sour cream
4 teaspoons table salt
4 teaspoons dried thyme leaves
8 cups vegetable oil
1/2 teaspoon white distilled vinegar.jpg)
1 tablespoon Worcestershire sauce
1 teaspoon minced yellow onion
Equipment:
whisk
sauce pan
kitchen thermometer
bowl
food processor
Cooking instruction summary:
Special equipment: a smoker; hickory wood chips or logs Rinse the chicken wings in cold water, then drain and set aside. In a large, lidded storage container whisk together 2 cups hot tap water, the salt and sugar. Add the beer, Worcestershire, peppercorns and 2 cups cold tap water. Whisk the brine briefly to mix the flavorings together. Add the wings to the brine, adding more cold water if needed to cover. Put the lid on and store them in the refrigerator for at least 8 hours and up to 24 hours. Rinse the wings thoroughly in cold water to remove any clinging peppercorns. Lay the rinsed wings on a rack to be placed in a smoker. If using hickory chips, soak in water for 30 minutes prior to use. If using logs, use dry logs. Preheat the smoker to 225 degrees F. Hot smoke the wings for 1 hour 30 minutes. After smoking you can throw them immediately into frying oil or store for later use. Pour the oil in a large heavy-bottomed saucepan. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Place 6 to 8 smoked wings in at a time and cook for about 4 minutes (if you want a crispier skin, fry longer). Be careful when removing the wings, as they are extremely hot. Place the hot wings in a heat resistant bowl and toss with some Jerk Seasoning. Place the jerked wings on a plate with four celery sticks and a couple ounces of the Blue Cheese Dressing to serve. Repeat for the remaining wings. In a bowl combine the garlic powder, cayenne, black pepper, salt, brown sugar, granulated sugar, thyme, allspice, chili powder, cinnamon and cloves. Mix thoroughly and store in a shaker for easy use. If not using immediately, store in an airtight container at room temperature. Combine the mayonnaise, sour cream, buttermilk, onions, beer, vinegar, pepper, salt, blue cheese and garlic in a food processor. Pulse until mixed, about six 2-second pulses.
Step by step:
1. Special equipment: a smoker; hickory wood chips or logs
2. Rinse the chicken wings in cold water, then drain and set aside. In a large, lidded storage container whisk together 2 cups hot tap water, the salt and sugar.
3. Add the beer, Worcestershire, peppercorns and 2 cups cold tap water.
4. Whisk the brine briefly to mix the flavorings together.
5. Add the wings to the brine, adding more cold water if needed to cover.
6. Put the lid on and store them in the refrigerator for at least 8 hours and up to 24 hours.
7. Rinse the wings thoroughly in cold water to remove any clinging peppercorns. Lay the rinsed wings on a rack to be placed in a smoker.
8. If using hickory chips, soak in water for 30 minutes prior to use. If using logs, use dry logs. Preheat the smoker to 225 degrees F.
9. Hot smoke the wings for 1 hour 30 minutes. After smoking you can throw them immediately into frying oil or store for later use.
10. Pour the oil in a large heavy-bottomed saucepan.
11. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
12. Place 6 to 8 smoked wings in at a time and cook for about 4 minutes (if you want a crispier skin, fry longer). Be careful when removing the wings, as they are extremely hot.
13. Place the hot wings in a heat resistant bowl and toss with some Jerk Seasoning.
14. Place the jerked wings on a plate with four celery sticks and a couple ounces of the Blue Cheese Dressing to serve. Repeat for the remaining wings.
15. In a bowl combine the garlic powder, cayenne, black pepper, salt, brown sugar, granulated sugar, thyme, allspice, chili powder, cinnamon and cloves.
16. Mix thoroughly and store in a shaker for easy use. If not using immediately, store in an airtight container at room temperature.
17. Combine the mayonnaise, sour cream, buttermilk, onions, beer, vinegar, pepper, salt, blue cheese and garlic in a food processor. Pulse until mixed, about six 2-second pulses.
Nutrition Information:
covered percent of daily need
