Dizzy Pig IPA Dry Rub Smoked Chicken Wings are such a hit in our house! They combine several of the things we love in one little wing – Hot Smoking on the Grill, DizzyPig Seasonings and a brand new recipe that we will go into our grilling rotation! What could be better than that???
🐔 Meal Preparation
Since the dry rub is already prepared for you, this job is super simple. Pat dry your wings so that the rub will adhere to the skin of the chicken. If you don’t dry off the skin, the rub just smears around and doesn’t coat the chicken wing evenly. It will also result in a less crispy skin because there is too much moisture. Don’t skip this step!
You can either rub the seasoning on with your hands or use a Ziploc bag to toss the chicken wings to get an even coat.
Smoking Instructions
Set up the grill for indirect heat. For the Big Green Egg, that means adding the plate setter with the feet facing up.
Soak the chunks of wood you will be using for the smoke flavor for about two hours. I used Hickory for the nice crisp flavoring. It is a good rule of thumb that a little goes a long ways. I find it much more effective to use one or two chunks of wood for a light smoke over a longer period of time.
Dial in the grill to 225 and lay the chicken wings over the grate.
⏲️ Smoking Time
It took about 90 minutes for the smoked chicken wings to cook. This is a long and slow process as you want the gentle, rolling hickory smoke and indirect heat to seal in the juice.
🔥 Grilling Instructions
Once the smoking phase is completed, remove the chicken wings and the grate. Remove the plate setter and set it aside. It is extremely hot, so make sure it is set in a place where it can safely cool off.
Replace the grate and bring the grill temperature up to 375. We want to sear the smoked chicken wings to bring out that delicious carmelized flavor. Grill each side of the smoked chicken wing for 3 – 4 minutes and remove it from the grill.
Dizzy Pig BBQ
Dizzy Pig, a locally owned all natural seasoning store, is a favorite of ours. We use them all the time for their spice mixes and all of our other Big Green Egg needs. They just moved into a new headquarters and it is just getting better and better! We use them so much but I promise you, we are not paid to say nice things, we just genuinely love the spices, the owners and the way they treat their customers.
We started going there about 6 years ago when they had a tiny store in a warehouse district. It was one of those places that “people that know will go!” They added classes and Eggfests and have really taken off. Their spices are sold at many retailers in Northern Virginia and we love seeing them continue to grow.
Other Recipes Using Dizzy Pig Seasonings
Smoked DizzyDust Cauliflower – This is a fan favorite and a creative way to smoke a whole head of cauliflower with a zesty seasoning.
How to Smoke Nuts – This is my favorite Holiday gift to give. Every year, I tweak the recipe a little bit, plus it gives me the excuse to grill!
Smoked DizzyPig IPA Dry Rub Chicken Wings
Ingredients
- 1/2 cup DizzyPig IPA Dry Rub
- 12 Chicken Wings cut into parts and wings cut off
Plum Jam Glaze
- 1/2 cup Plum Jam
Instructions
Prepare the Smoker
- Soak wood for about two hours prior to the time you will start smoking
- Set up grill for indirect heat
- Set grill to a temperature of 225 degrees
Prepare the Chicken Wings
- Pat the wings dry
- Rub DizzyPig IPA Dry Rub all over wings. I added the dry rub to a Ziploc bag and then added the wings. Closing and shaking the bag spread the dry rub on the wings evenly.
Smoke the Wings
- Add the chicken wings to the smoker.
- Once smoking is complete (about 90 minutes), take off placesetter and bring temperature up to 375.
Direct Heat to Finish the Wings
- Grill wings on direct heat for 3-4 minutes each side to caramelize the outside.
- Optional: If you are using the plum jam as a glaze, brush it on in the last two minutes.
Nutrition
