Chef Marcus Samuelsson

View Original

Brown Sugar Smoked Wings

Staff

Sweet and spicy game-day favorites from Atlanta’s Marcus Bar & Grille

INGREDIENTS

  • Brown Sugar Smoked Wings (Yield: 5 lb.)

  • For the brown sugar chicken brine (Yield: ½ gallon)

    • 5 cups cold water

    • ¼ of a habanero pepper, sliced

    • ¼ cup soy sauce

    • ½ cup kosher salt (Caldwell uses Diamond)

    • ¼ cup brown sugar

    • 1 tbsp. chopped garlic

    • About 2 tsp. dried (or 1½ tbsp. fresh) thyme

  • For the barbecue spice (Yield: ½ cup)

    • 1½ tbsp. brown sugar

    • ½ tbsp. berbere spice blend

    • 2 tbsp. granulated onion

    • 2 tbsp. granulated garlic

    • ½ tsp. mustard powder

    • ½ tsp. curry powder

    • ½ tsp. chipotle chili powder

    • ½ tsp. smoked paprika

    • ½ tsp. kosher salt (Caldwell uses Diamond)

  • For the smoked wings (Yield: 5 lb.)

    • 5 lb. whole chicken wings

    • ½ gallon brown sugar chicken brine

    • ½ cup barbecue spice

  • For the peach pepper sauce (Yield: A little more than 1½ cups)

    • 1 cup lemon juice

    • ½ cup corn syrup

    • 1 tbsp. Monin peach concentrate

    • 1 tbsp. black pepper

DIRECTIONS

  1. Brine wings 24 hours in advance for optimal flavor. 

  2. Drain wings and season with barbecue spice. Preheat the smoker to 225°F. After the smoker has preheated, put each wing directly onto the smoker trays evenly so they do not overlap. If you’re using party wings, it only takes about 45 minutes to 1 hour to smoke. If you’re using whole wings, they will take 1½ to 2 hours. Cook wings until they measure 165° inside. Combine ingredients for peach pepper sauce, and serve.