Most places fry their wings according to the original Buffalo recipe, but we smoke ours. You can make them hot or mild on your grill by changing the rub and the sauce you slather on at the end. We serve them with the traditional fixin’s: blue cheese dressing and celery sticks.
- 1/2 Cup smoked paprika
- 1/4 Cup Kosher salt
- 1/4 Cup sugar in the raw
- 2 Tablespoons dark chili powder
- 1 Tablespoon granulated garlic
- 1 Tablespoon granulated onion
- 1 1/2 Tablespoon black pepper
- 1 Teaspoon cumin
- 1 Teaspoon celery salt
- 1/4 Teaspoon cayenne
- 1 Cup soy sauce
- 1 Cup hoisin sauce
- 2 3/4 Cups barbecue sauce
- 5 Tablespoons rice wine vinegar
- 1/2 Cup honey
- 1/2 Cup plus 2 tablespoons brown sugar
- 2 Tablespoons Sriracha sauce
- 1 Tablespoon sesame oil
- Juice of 1/4 lime
- 4 Pounds chicken wings
To make the Red Rub, mix together the paprika, salt, sugar in the raw, chili powder, granulated garlic, granulated onion, black pepper, cumin, celery salt, and cayenne in a in a bowl. Set aside 3 tablespoons and reserve the rest; you will have leftover rub.
To make the Korean glaze, combine the soy sauce, hoisin sauce, ¾ cup barbecue sauce, rice wine vinegar, honey, brown sugar, and Sriracha sauce in a saucepan. Bring to an easy boil and then simmer until reduced by ½. Take off the stove, let rest, then add sesame oil and lime juice.
Preheat oven to 350 degrees. Season the wings with 3 tablespoons of the rub.
Oil bottom of sheet pan. Place the wings on the pan but don’t overcrowd. Place in the oven and cook approximately 30 minutes until wings are 160-165 degrees.
Take out of the oven and turn the broiler on high. Coat wings with ¾ to 1 cup of the rest of the barbecue sauce. Place skin up and broil approximately 5 to 6 minutes, until the skin and sauce start to caramelize. Flip the wings and broil for about another 4 minutes. Flip again to blister and char skin.
Remove from broiler and toss with remaining sauce if desired.