I know a good chicken wing. I give credit to growing up in Buffalo, NY, the birthplace of the hot chicken wing. Every restaurant has its own version it. Every year, each place hopes to be chosen as the home of the #1 chicken wing selected by the Buffalo News. Winning this top award is equivalent to winning the academy award. (Basically, the restaurant is blessed with the Oprah effect with long lines all year). I am an adept wing (not to be confused with “wine”) taster and credit a good wing with a balance of juicy plumpiness, crispy skin and a great zesty sauce.
I decided to make a twisted Buffalo wing with my new Stainless Steel Stovetop Smoker from Sur La Table.
I smoked and grilled the wing instead of deep-frying it. I made the sauce using Sriracha instead of Tabasco. AND, instead of a traditional blue cheese dressing, I changed it up with a Greek yogurt base and chopped fresh basil. Although totally twisted, the results were delicious! The Stainless Steel Stovetop Smoker was really easy to use. I used cherry wood (you can use other types in Cameron�s All-Natural Superfine Wood Chip Set) since I thought it would add a nice hint of sweetness. I LOVED but my boyfriend would have preferred a more savory wood like mesquite. I placed the smoker right on top of my new Char-Broil grill and smoked the wings for about 40 minutes. All the smoke was nicely contained in the gas grill. After smoking, I basted and grilled the wings on the grill until a nice char formed. Overall, this was (is) definitely a contender and will give Buffalo a run for their money!
- Sriracha Sauce:
- 1 tbsp of Sriracha
- 1 tbsp of white vinegar
- 2 tsp of agave nectar
- 3 tbsp of ketchup
- Basil Blue Cheese Dressing:
- 2 tbsp of blue cheese
- 5 tbsp of greek yogurt
- 2 tbs of milk
- salt and pepper
- 6 leaves of basil chopped
- Chicken Wings:
- 2 lbs of fresh chicken wings
- 1 tbsp of wood chips
- Heat grill on medium heat to 350 Degrees.
- Whisk ingredients of the Sriracha sauce in a bowl.
- In a separate bowl, mix together all of the blue cheese ingredients.
- Spread 1 heaping tbsp of cherry woods chips at the bottom of the smoker and place chicken wings on the rack. Add salt and pepper.
- Close the Cameron Smoker and place in the grill for about 40 minutes.
- Remove from the smoker and add wings to the grill rack.
- Brush the wings with the Sriracha sauce and grill for about 8-10 minutes until grill marks form on the wing. Serve with blue cheese dressing as dipping sauce.
Get your own Cameron’s Stainless Stee Stovetop Smoker by clicking the above at http://www.surlatable.com. This is the only time I would ever allow smoking in the house: )