Memphis Mojo™ Wings
Introduction
The 4th of July, or any sun-drenched summer gathering, simply begs for the irresistible allure of smoked chicken wings. These smoked beauties are in a league of their own. Prepare for a culinary experience that is nothing short of scrumptiously delectable, a harmonious symphony of moist, tender, and intensely flavorful bites.
Creating these masterpieces is a labor of love that yields truly remarkable results. Each wing is generously coated with a classic combination of tangy mustard and sweet, golden honey, providing the perfect adhesive for our magical Memphis Mojo Rub™.
Once adorned with this flavorful cloak, the wings are ready to transform in the smoker, where they are cooked low and slow, ensuring that the chicken remains incredibly moist and tender, allowing the smoky flavors to permeate the meat. The anticipation builds with every passing minute, but we promise you, the wait is incredibly worth it.
Tools
Sharp knife or cleaver
Cutting board
Mixing bowl
Measuring Spoon
Mixing Spoon
Grill tongs
Ingredients
Makes about 6 servings
3 lbs chicken wings
3 tbsp Colemans Mustard
3 tbsp honey
2 tbsp Memphis Mojo Rub™
1 cup barbeque sauce (optional)
Directions
Step 1
Place chicken wings in a large bowl. If needed, separate the drumette from the wingette. (I usually leave the tip attached to the wingette when I use whole wings)
Step 2
Combine the mustard and honey in a small bowl and mix thoroughly. If you need more just keep the ratio at about even. Adjust for sweeter or tangier by changing the ratio.
Stir the wings and the honey mustard mixture well to ensure it is evenly coated.
Add Memphis MoJo Rub™ to the mixing bowl and stir the ingredients together until all the pieces are covered with the rub.
Step 3
Heat the grill to medium heat. Before you start, I recommend wiping the grates with grapeseed or avocado oil to avoid sticking to the grates. Other oil will just burn off and leave an aftertaste on your food.
Place the wings on the grill, leaving a little room between them. Lower the lid, let cook for 5-7 minutes, and turn to cook for another 5-7 minutes. After their initial cooking on each side, turn pieces over frequently, moving them around on the grates to ensure even cooking. Do not cook them on high heat or let them sit on one side for too long or they will dry out and burn. Cook for 20-30 minutes depending on the size of the pieces.
Step 4
Remove from the grill, serve with your favorite dips or sauces, or eat them naked!
Notes:
Cooked properly, these will blacken a bit because of the natural sugars in the honey, but they are not burnt! Don’t worry! They will still be delicious. If you do not care for blackened, reduce the heat a bit and turn more frequently, but cook longer to ensure they are thoroughly cooked. Undercooked chicken is not good and possibly harmful to your health.
