Smoked Dry Rubbed Wings with BBQ Ranch Dipping Sauce
July 25, 2014
Fried chicken wings are good but slow smoked wings are even better! Today, we’re firing up the smoker for a big ol’ batch of dry rubbed smoked wings, served along with a flavor packed but simple to make barbecue ranch dipping sauce.
2 lbs. chicken wings
¼ cup apple cider vinegar
¼ cup soy sauce
3 tbsp. extra virgin olive oil
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
2 tbsp. course ground mustard
Juice of 1 lime
½ cup of your favorite BBQ dry rub seasoning
1 cup Hidden Valley Ranch dressing
½ cup KC Masterpiece honey or original barbecue sauce
Combine apple cider vinegar, soy sauce, olive oil, Worcestershire sauce, brown sugar, mustard, and lime juice in a large zip top bag. Add chicken wings to the bag, seal and refrigerate for at least 4 hours. Remove wings from the marinade, pat dry with a paper towel, and coat both sides of the wings with dry rub seasoning.
Preheat smoker to approximately 250 degrees, adding 2-3 chunks of your favorite smoking wood or 6-7 Kingsford Smokehouse Style Briquets to the ashed over charcoal. Alternatively, you can set up your grill for indirect cooking, placing charcoal on either side of the grill and leaving the center empty. Place chicken on the main cooking grate of your smoker or, if using a grill, in the center of the main grate away from the charcoal briquets.
Cover the smoker or grill and allow the wings to cook for approximately 1.5 hours, flipping them after 45 minutes until they reach an internal temperature of 165 degrees.
As the wings smoke, combine the ranch dressing and barbecue sauce in a small bowl to create a barbecue ranch dipping sauce and refrigerate until ready to serve.
Remove wings from the smoker and serve along with the barbecue ranch dipping sauce.
- Clint Cantwell, Grilling.com Editor