Spiced Berbere Smoked Chicken Wings Recipe

Berbere or (bir-beri) is a traditional Ethiopian spice mixture, that has as many variations as there are cooks. It usually contains paprika, garlic, ginger and salt, but cloves and fenugreek are also common. It’s used for meats that are baked for a long time, which means it also works well with the low and slow style of smoking meat. Serve these wings with a little squeeze of lemon or lime at the end, to add a light citrus touch.

Ingredients

2-3 Lbs chicken wings

For Rub:

1 ½ Tbsp kosher salt

¼ Cup brown sugar

1 Tsp berbere

2 Tsp paprika

¼ Tsp black pepper

¼ Tsp cayenne pepper

Bradley Smoker Hickory Bisquettes

Preparation

Mix together the ingredients for the rub.

Toss chicken wings in rub and coat wings evenly.

Place wings in an aluminum baking dish.

Smoke wings at 225°F with hickory bisquettes, or until an internal temperature of 165°F is reached (approximately 1 hour).

Serve immediately or place in preheated oven (400°F) for a few minutes to crisp the outside.

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Hickory
Wood

Hickory Wood Bisquettes

The strong and sweet flavor of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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