I like my chicken wings with spicy, sweet, sticky, glaze. I was informed that was not how I would make them this time. She Who Must Be Obeyed asked for crispy wings. I obeyed and made Smoked Salt and Pepper Wings on my Louisiana Grills Pellet Smoker.
I started with 8 chicken wings I cut into segments. I set the tips aside to use for stock.
I mixed 1 teaspoon of black pepper with 1/2 teaspoon kosher salt.
I put the wings in a large bowl and tossed them with olive oil and the salt and pepper mixture. Then I put them in the pellet smoker that had been preheated to 450 F.
I cooked them for 15 minutes. Then I turned them to cook for another 15 minutes.
While they were cooking the second 15 minutes, I heated the sesame and olive oil over medium heat. I sauteed the green onions and garlic in a small pot over medium heat just until the garlic was starting to get some colour. I removed the pot from the heat and added the Sriracha.
When the wings were done, I tossed them in the onion mixture.
We served the chicken with steamed vegetables and garlic bread.
The Verdict
These were very crispy and just what She Who Must Be Obeyed wanted. The salt and pepper taste was delicious and the Sriracha gave just a touch of spice. I really liked these. Don’t tell She Who Must Be Obeyed. The next time I make them I want her to think I am making them just for her.
The Old Fat Guy
Ingredients
- 8 chicken wings
- 5 ml (1 teaspoon) black pepper
- 3 ml (1/2 teaspoon) kosher salt
- 15 ml (1 tablespoon) olive oil
- 5 ml (1 teaspoon) sesame oil
- 5 ml (1 teaspoon) olive oil
- 2 stalks green onion, chopped
- 2 cloves garlic, finely chopped
- 3 ml (1/2 teaspoon) Sriracha Sauce
Instructions
- Cut the wings into segments and save the tips for stock.
- Mix the salt and pepper together in a small bowl.
- Put the wings in a large bowl and toss with the 15 ml (1 tablespoon) olive oil.
- Sprinkle the salt/pepper mixture over the wings and toss to coat.
- Put the wings in a 450 F smoker or oven (if done in the oven, there will be no smoke taste).
- Cook for 15 minutes and turn to cook another 15 minutes.
- While the wings are cooking for the last 15 minutes, heat the sesame and 5 ml (1 teaspoon) olive oil in a small pot over medium heat.
- Add the green onions and garlic. Saute just until the garlic starts to get some colour.
- Remove from heat and add the Sriracha.
- When the wings are cooked, toss them with the onion mixture.
- Serve.
