Maple and calvados smoked chicken wings

  • Preparation 15 min
  • Refrigeration 2 h
  • Cooking 1 h 30 min
  • Servings 4
  • Freezing I do not suggest

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Ingredients

  • 1 kg (2 lb) chicken wings, separated
  • 1 tbsp (15 ml) baking powder
  • ⅓ cup (80 ml) maple syrup
  • ⅓ cup (80 ml) soy sauce
  • ¼ cup (60 ml) calvados
  • 3 garlic cloves, grated
  • ½ tsp (2.5 ml) dried thyme
  • 2 tbsp (30 ml) olive oil
  • Salt and freshly ground pepper

Equipment

  • Smoker
  • Charcoal
  • About 6 cups (1.5 L) wood chips, pre-soaked in water

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Preparation

  • Pat the chicken wings thoroughly with paper towels to remove all moisture from the skin. Sprinkle the baking powder, salt and pepper directly on the wings and rub well to coat evenly. Set aside.
  • In a large bowl, combine the maple syrup, soy sauce, calvados, grated garlic, dried thyme and olive oil. Mix well to make the marinade.
  • Pour half the marinade over the wings in an airtight container and mix well. Refrigerate the chicken and remaining marinade for 2 hours, stirring occasionally.
  • Preheat the smoker to 125°C (250°F).
  • Drain the wings from the marinade and place in the smoker. Cook over indirect heat for 45 minutes, adding a handful of wood chips every 30 minutes.
  • Brush the wings with the reserved fresh marinade. Continue cooking 30 to 45 minutes, basting every 15-20 minutes.
  • Stop basting the wings 15 minutes before the end of cooking.
  • Increase smoker temperature to 220°C (425°F) and continue cooking 10 to 15 minutes, until skin is crispy and internal temperature reaches 79°C (175°F) on a meat thermometer. (You can also finish this step on the barbecue at medium-high heat.)
  • Remove from heat and serve immediately.