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Smoked Chicken Wings with Bacon Coleslaw
Smoked Chicken Wings with Bacon Coleslaw à la Maria Kroll. Outdoor cooking at its best and everything tastes good outdoors.
15 ingredients
4 servings
15 ingredients
4 servings
Recipe
Smoked Chicken Wings with Bacon Coleslaw
Smoked Chicken Wings with Bacon Coleslaw à la Maria Kroll. Outdoor cooking at its best and everything tastes good outdoors.
Ingredients
Chicken Wings
900 g (2 lbs) chicken wings
1 tsp paprika powder
1 pinch cayenne pepper
½ tsp cumin
1–2 tsp muscovado sugar
½ tsp salt
½ tsp garlic powder
Butter (for basting)
Creamy Red Bacon Coleslaw
½ red cabbage, thinly sliced
1–2 packs bacon
50 ml (¼ cup) crème fraîche
½ tbsp apple cider vinegar
Salt and pepper
For serving
BBQ sauce
Grilled corn
Step-by-step
Step 1
Pat the chicken wings dry with paper towels
to remove excess moisture.
Step 2
In a bowl, mix paprika powder, cayenne pepper,
cumin, muscovado sugar, salt, and garlic powder.
Sprinkle the spice mixture evenly over both sides
of the chicken wings.
Step 3
Preheat the smoker to around 120–125°C (250–260°F)
and use your choice of smoking wood chips. Apple or
cherry wood chips are recommended for a mild and
fruity smoke flavor.
Step 4
Place the wings on the smoker rack, ensuring they don’t overlap.
Brush them with melted butter and smoke for about 60 minutes,
or until they are tender and have a nice smoked color.
Step 5
Meanwhile, prepare the coleslaw. Thinly slice the red cabbage
and place it in a bowl. Sprinkle lightly with salt and add apple cider vinegar.
Massage the cabbage gently with your hands to soften it.
Step 6
Cut the bacon into small pieces and fry until crispy.
Drain on paper and let cool.
Step 7
Mix the softened red cabbage with crème fraîche
and crispy bacon. Season with salt and pepper.
Step 8
Serve the smoked chicken wings with coleslaw,
a rich BBQ sauce, and grilled corn.
