Chicken Wings

My kid wanted “Steve’s Lava Chicken” for his minecraft themed birthday party but he doesn’t actually like anything even slightly spicy, so this is what I came up with for him. Frying things is a pain in the ass, so these are made only on the smoker. These quantities are enough to make 9 lbs of wings.

Spice Rub

• 3 tbsp baking powder
• 2 tbsp kosher salt
• 3 tbsp garlic powder
• 4 tbsp paprika
• 1 tbsp onion powder
• 1 tbsp ground black pepper
• 3 tbsp brown sugar

You can choose the spice level of the base wings with the paprika used. Most paprika at the store here is the sweet and/or smoked variety. I usually use half sharp for things that aren’t meant for a child with no spice tolerance.

Lava Sauce

• ½ C honey
• 4 tbsp butter (unsalted)
• ¼ C normal hot sauce (e.g. Frank’s)
• 1-2 tbsp fermented habaneros
• 1 tsp garlic powder
• 1 tbsp meyer lemon juice
• meyer lemon zest to taste

I happened to have some fermented habaneros to use for this but you can add whatever you like to give it a kick.

Preparation

The day before, set out all the wings and pat them down thoroughly with paper towels. The drier you can get the skin, the more crispy the results. This is important because we aren’t frying them.

Mix together all the ingredients of the rub. Toss the wings in the rub and let them sit uncovered on a wire rack for 4 hours or even overnight.

Put the wings in the smoker at 225°F for 45 minutes to an hour.

Turn the smoker up to 400°F and cook for another 20 to 30 minutes to crisp up the skin and fake the texture from frying them.

While the wings are finishing, make the lava sauce.

Melt the butter in a small saucepan over low heat. Whisk in the honey, hot sauce, garlic powder and lemon juice.

Add the habaneros slowly. Stir in a tablespoon to start and let the sauce warm through for a minute. Taste and repeat until you get the spice you want.

Let the sauce simmer on low for at least 3 to 5 minutes to thicken slightly. You’ll want to keep it warm until the wings are ready, as it will quickly thicken if it cools down. Toss the wings in the sauce fresh off the smoker for the best coating.