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Game Day Plan: A Smoky, Saucy, Spicy Chicken Wing Recipe

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Because wings are the best part of the Super Bowl

The Super Bowl is just days away. Luckily, we snagged a smoky, spicy chicken wing recipe just in time for tailgates and viewing parties. Hometown Bar-B-Que, the Red Hook, Brooklyn-based spot (which currently holds a spot on New York City's Eater 38), is known for long lines, live music, and impeccably smoked meats. Good news: Even without a professional smoker, it’s possible to recreate this saucy, spicy sriracha chicken wing recipe in a home kitchen. Bonus: The cilantro ranch dipping sauce adds a cooling element to the fiery wings. Serve them with or without stalks of celery, great beer, and stacks of napkins. Watch, above, as pitmaster Bill Durney explains the process step-by-step.

Home Version of Hometown Bar-B-Que's Vietnamese Wings

12 party wings or 6 whole wings split in half (discarding tips)
2 quarts water6 tablespoons sugar6 tablespoons salt4 tablespoons crushed garlic2 1/2 tablespoons whole peppercorns 6 fresh sage leaves, chopped

Place all ingredients in a pot and bring to a boil. Stir until salt and sugar are dissolved. Chill until cold. Place wings and brine in a water tight container and refrigerate overnight.

For smoking:

After 24 hours, remove wings from brine and rinse under cold water.

If using a charcoal grill — build a fire on one side of the grill maintaining a temperature of 250 dgrees. Add wood chips to the coals to create smoke. Place wings on the grill (on the opposite side of the fire) and cook until an internal temperature of 165 degrees is reached (approximately 1–1 ½ hours).

If using a gas grill — light a burner on one side. Place a disposable aluminum pan containing wood chips over the fire. Place wings on the opposite side of the grill and cook until a internal temperature of 165 degrees is reached.

How to do this in an oven.

For frying:

It is best to chill the wings before frying.

In a skillet or cast iron pan, preheat 1 QT of oil to 350 degrees. Fry the wings until crispy and golden brown (turning once).

Drain the wings on a paper towel. Toss with wing sauce (recipe below) until well coated.

Plate wings on a platter with a bowl of cilantro ranch (recipe below) for dipping. Garnish wings with torn cilantro leaves.

Wing Sauce

1 28oz bottle sriracha
¼ cup soy sauce2 cups honeyzest of 1 limejuice of 1 lime¼ pound butter, melted

Place all ingredients in a bowl and whisk together.

Cilantro Ranch Dressing

1 cup sour cream
1 cup mayonnaise½ cup buttermilk1 tablespoon granulated onion1 tablespoon granulated garlic1 teaspoon salt¼ cup scallions, finely chopped¼ cup cilantro, finely chopped1 tablespoons lemon juice

Place all ingredients in a bowl and whisk together.

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