Ceramic dome cookers such as those from Grill Dome and Big Green Egg have become increasingly popular among backyard grillers in recent years.  And with good reason given their ability to retain heat while also offering the means of cooking hot-and-fast, low-and-slow, and point in between.  

In the recently released cookbook Smoke It Like A Pro (Page Street Publishing, 2015), Eric Mitchell provides a comprehensive guide to using this style of cooker, followed by countless mouthwatering recipes ranging from grilled Asian pork belly to beef brisket hash to blueberry scones.  

I first met Eric several years ago when my team Smoke In Da Eye actively competed on the barbecue circuit in the Northeast and went head-to-head against Eric's Yabba Dabba Que! competition barbecue team.  Based on his success at those contests and the ones since then, it is no surprise that he has developed such a top-notch collection of recipes including this simply awesome one for Spicy Chicken Wings.

SPICY CHICKEN WINGS

"Chicken wings are my favorite white meat part of the chicken. If they are properly cooked, I enjoy them grilled, smoked or deep-fried. Like most Eggheads, I prefer dry wings over wet. I find that, too often, the sauce covers up the crispy flavors in the meat’s surface. This recipe, however, accents the spicy, dry rub on the wings with a sweet, spicy and savory glaze." - Eric Mitchell, Smoke It Like a Pro

Ingredients 

2 pounds (1kg) whole chicken wings, tips removed

½  cup (120ml) olive oil

Spice rub

1 tablespoon (15g) salt

¼ cup (50g) brown sugar

1 teaspoon (2g) black pepper

2 tablespoons (14g) paprika

1 teaspoon (2g) cayenne pepper

¼ cup (32g) ancho chili powder

Glaze

4 ounces (113g) unsalted butter

2 tablespoons (30ml) apple cider vinegar

1 cup (237ml) honey

¼ cup (59ml) Dijon mustard

1 tablespoon (7g) chili powder

1 teaspoon (6g) salt

 

Instructions

In a medium bowl, mix all the spice rub ingredients together. Rub the wings with olive oil, then rub with the spice mixture and set aside. 

Set the Egg for 350°F (177°C) indirect with a drip pan. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 350°F (177°C), about 5-10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.

For the glaze, melt the butter in a medium saucepan over medium heat. Add the vinegar, honey and mustard and blend well. Add the chili powder and salt, mix well and remove from the heat. 

When the Egg is up to temperature, place the wings on the grid and grill, dome closed, until the internal temperature reaches 180°F (82°C), about 25 minutes. Turn the wings every five minutes to prevent burning. When the wings are cooked, dip them in the sauce and place them back on the Egg for 5 to 10 minutes to glaze up, being careful not to burn them. Remove from the Egg and wait about 10 minutes before serving.

 

Recipe Courtesy of Smoke It Like a Pro by Eric Mitchell (Page Street Publishing)