My husband made some gluten-free chicken wings once, while the kids watched a movie and went to bed early. These wings were outstanding. What made them outstanding is the fact that they were smoked. Smoked gluten-free chicken wings? In a Green Egg? Uhm, they can’t get any better than that.
I have to give credit to Ricardo for this recipe. My husband’s name is Rich, but I like calling him Ricardo in my posts. I haven’t come up with a better nickname for him.
He loves grilling out in the summer. Who doesn’t, right? We have a Green Egg that can smoke some fierce meat. Actually, it can do just about anything. It can grill, slow cook, smoke, roast………you name it.
There may be a spacecraft setting on that thing somewhere. I suspect a Green Egg can launch to the moon and back somehow.
Smoking meat is a great method for flavorful cooking. Basically, it’s this process of cooking meat by exposing it to smoke. The smoke is produced by burning wood, or some type of item that’s smoldering. Essentially, this is how the meat is seasoned. It seems kinda weird, right? Or boring, perhaps? Or maybe it’s not gluten-free?! You know, because smoke can contain gluten, right?!
No. Ok, smoke does not have gluten in it. Plus, I wouldn’t post this recipe on my blog if it did. So, you’re safe here.
Now, that bottle right there? Ricardo’s beverage? That has gluten in it. So, don’t drink that.
Smoked meat gives you a flavor that’s like something you’ve never tasted. With a dry rub, you can achieve a fantastic bite. There’s really not much to smoking. If you have the tools, you can smoke just about anything. You don’t even have to have a smoker, or a Green Egg for that matter. You can actually smoke on a grill, or even in your oven.
If you’re looking to purchase a smoker that’s not as steep as a Green Egg investment, there are options. You can use this one indoors, and here’s one you can purchase for outdoors. If you’re looking to build your own, this article is for you.
Get yourself some good sized wings. And get yourself a hottie to cook them for you. Just kidding.
Make a dry rub for a smoked heat like this. A simple dry rub is what you need. And be sure to add…………some brown sugar to it. If you incorporate brown sugar, you will be loving your wings. I’m telling you. The dry rub will season and bubble into the meat, while the smoke just enhances the flavor. Yum. Yum Yum.
Hope you get a chance to try this smoking technique. It’s fun and tasty, and will open you up to a world of grilling awesomeness this summer. Have a great week. I promise to give you another post next weekend. I’ve got plenty of ideas, but if you have any, leave them in the comments! I would love to hear!
gluten-free chicken wings that are Green Egg cooked.
- 3-4 pounds Chicken wings Approximately 30
- FOR DRY RUB:
- 1 cup Brown sugar
- 1/3-1/2 cups Sugar
- 2 tablespoons Kosher salt
- 2 tablespoons Red pepper
- 2 tablespoons Paprika Be sure it is fresh
- 2 tablespoons Cumin Be sure it is fresh
- 2 tablespoons Creole seasoning Use Konriko
- In a large bowl, mix together dry rub ingredients well, with fingers.
- Set aside seasoning.
- With paper towels, pat dry all chicken wings very well.
- In small groups, take wings and thoroughly coat each one in seasoning.
- Be liberal with the seasoning, then place wings into a large, clean bowl.
- Prep and heat your smoker to 275 degrees.
- Layer all wings onto grill and space them apart so they are not touching.
- Smoke for approximately one hour.
- Increase heat to 350, then cook for another 10-15 minutes.
- (The idea is to crisp the outside with the increased heat.)
- Using long grill tongs, remove wings from smoker.
- Plate and serve with sauce.
- (I prefer no sauce, but Ricardo suggests Baby Rays)
- *Grilling temps and times may vary, so become familiar with your equipment.