Recette d'ailes de poulet croustillantes fumées
Ingredients
4 Tbsp Augusto’s green sauce
1 Tsp apple cider vinegar
1 Tsp Worcestershire sauce
1 Tbsp honey
1 Tbsp Molasses
24 Chicken wings
2 Tsp salt
1 Garlic powder
2 Tsp black pepper
1 Tbsp onion powder
3 Tbsp sugar
1 Tbsp celery salt
1 Tbsp ground parsley
Rub Ingredients:
2 Tsp salt
1 Garlic powder
2 Tsp black pepper
1 Tbsp onion powder
3 Tbsp sugar
1 Tbsp celery salt
1 Tbsp ground parsley
Equipment Used:
P10 Bradley Smoke
Caribbean Blend Bisquettes
Non-stick mats
Mk4 instant read thermometer
Bradley foldable table
Bradley Smoker Setting:
Cook Time: 90 Minutes
Temp: 226ºF or 107°C for the first 60 minutes
Wood: Caribbean blend
Smoke Time: 60 Minutes
Preparation
Rub Directions:
Pour all ingredients into a shaker bottle and shake! After a couple shakes it is ready to use.
Chicken Wing Directions:
Set your Bradley Smoker to the indicated settings.
Cut your whole chicken wings into three parts; tip (throw away), drumette (drumstick), and flats (middle part).
In 2 small separate dishes mix 4 tbsp. Augusto’s Green Sauce, 1 tsp. Apple Cider Vinegar, 1 tsp. Worcestershire Sauce, 1 tsp. Honey,1 tbsp. Molasses, and mix.
Using the rub (listed above) place the wings into a bowl and toss them in the rub and then the sauce mix.
Place the wings onto the nonstick mat and place them into the smoker. Set a timer for 60 minutes.
Time to crisp the wings up on the grill! Turn your grill on high and start adding the wings. Baste the wings in the second bowl of sauce mix so they do not get dry.
Pull off the grill and serve when the internal chicken wing temperature reaches 165ºF (73.9°C).
Enjoy!
Recipe By: Bryan Edwards
Caraïbes
Mélange
Les bisquettes de mesquite mélangées aux Caraïbes et au piment de la Jamaïque se marient bien avec le poulet, le bœuf, le gibier, l'agneau, la volaille et les légumes.
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