Ingredients
Scale
- 2 lb chicken wings
- 3 tbsp of Smoked Maple Sriracha Blend
- 2 tbsp maple syrup
- 1/4 cup pecans
- 1/4 cup blue cheese crumbles
Instructions
- Take the wings out of the fridge and make sure to pat them dry. Apply the seasoning generously. Place the wings on a baking sheet with a wire rack, and set in the fridge, uncovered for at least 1 hour, up to 4. This allows the seasonings to penetrate and will help create crispy skin.
- (optional) Toast the pecans in a pan on med-low heat, stirring frequently for a few minutes, careful not to burn. You just need a light toasting.
- Pellet Smoker: Set your temperature for 225°F. Smoke the wings for 45 minutes, then turn the heat up to 325-350°F and cook until the chicken is at least 175°F internal temperature, about another 20-30 minutes.
- Offset or Kamado Smoker: Set your temperature to 300-325°F and smoke until the internal temperature is 175°F, approximately 50-70 minutes.
- Pull the wings off at the desired temperature and place them in a large bowl. Pour over the maple syrup, tossing the wings to coat them evenly.
- Plate the wings and add the pecans and blue cheese. Enjoy!
Notes
Not a blue cheese fan? I’d recommend queso fresco, which is a Mexican crumbly cheese. Try walnuts, pistachios, or toasted almonds for other fun combinations too.
- Prep Time: 60
- Cook Time: 60
- Category: Chicken & Poultry
- Method: Smoking
- Cuisine: BBQ
