Recipe for Apple-Smoked Chile Lime Chicken Wings with Sriracha Soy Sauce

Making the perfect Apple-Smoked Chile Lime Chicken Wings with Sriracha Soy Sauce should only take approximately 7 hr 15 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Apple-Smoked Chile Lime Chicken Wings with Sriracha Soy Sauce recipe can feed your family for 6 servings.

There are many different ways to make this Apple-Smoked Chile Lime Chicken Wings with Sriracha Soy Sauce recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Apple-Smoked Chile Lime Chicken Wings with Sriracha Soy Sauce recipe.

Apple-Smoked Chile Lime Chicken Wings with Sriracha Soy Sauce Popular Ingredients

• 2 pounds chicken wings, separated into wings and drumettes
• Brine, recipe follows
• 1/4 cup fresh lime juice
• 2 tablespoons vegetable oil
• 3 tablespoons chili powder
• Kosher salt
• Sriracha Soy Sauce, recipe follows
• Smoked Corn and Black Bean Salad, recipe follows, for serving
• 1 cup apple cider
• 3 tablespoons dark brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 1 cup sriracha sauce
• 1/2 cup mayonnaise
• 2 teaspoons soy sauce
• 2 to 3 ears corn, shucked and cleaned
• 2 tablespoons corn oil
• One 15-ounce can black beans, drained and rinsed
• 1/2 cup diced green bell pepper (from 1/2 bell pepper)
• 1/2 cup diced red bell pepper (from 1/2 bell pepper)
• 1/2 medium red onion, cut into 1/8-inch slices, then cut in half
• 3 tablespoons minced fresh jalapeno (from 1 medium jalapeno)
• 1/4 cup corn oil
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons red wine vinegar
• 1 teaspoon fresh lime juice
• 1/4 teaspoon ground cumin
• Kosher salt and freshly ground black pepper

Steps for making Apple-Smoked Chile Lime Chicken Wings with Sriracha Soy Sauce

1. Place the chicken wings in the Brine in a large bowl. Cover and refrigerate for 4 hours.
2. Remove the chicken wings, then rinse with water and dry with paper towels. Place in a large bowl. Drizzle the lime juice and oil over the chicken and toss to coat. Sprinkle the chili powder and 1 tablespoon salt over the wings and toss again.
3. Wrap 1 cup soaked and drained apple wood chips in a foil packet and poke holes on top. Place the foil packet underneath the grill grates of a grill, directly on top of the heating element. Preheat the grill on medium-high heat and let the smoke build for 10 to 15 minutes.
4. Grill the chicken wings over direct heat, covered, until golden brown on the underside, 5 to 7 minutes. Flip and cook until the juices run clear and the internal temperature is 165 degrees F, another 5 to 7 minutes. Serve with Sriracha Soy Sauce and Smoked Corn and Black Bean Salad.
5. Combine the apple cider, brown sugar, cider vinegar, honey, bay leaf, 1/4 cup salt, a pinch black pepper and 1 cup water in a medium pot. Cook over medium-low heat, stirring, until the sugars and salt have dissolved, approximately 10 minutes. Transfer to a large bowl and cool completely in the refrigerator.
6. Whisk together the sriracha, mayonnaise and soy sauce in a medium bowl. Cover and refrigerate until ready to use.
7. Make the salad: Preheat a charcoal grill for cooking at medium-high heat. Place 1 cup soaked and drained apple wood chips directly on the coals.
8. Rub the corn with the corn oil. Grill, turning occasionally, for approximately 15 minutes. Let cool, then cut the kernels off the cobs into a large bowl. Mix in the black beans, bell peppers, onion and jalapeno.
9. Make the dressing: Whisk together the corn oil, cilantro, vinegar, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
10. Pour the dressing over the salad, then cover and refrigerate for 1 hour.

Popular Categories for this Recipe

• Chicken Wing
• Chicken Recipes
• Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Apple-Smoked Chile Lime Chicken Wings with Sriracha Soy Sauce recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon