Advance Preparation
4 to 5 hours for curing and marinating the wings
Ingredients
4 pounds whole chicken wings
2 tablespoons lemon pepper
2 tablespoon sweet paprika
Coarse salt (kosher or sea)
10 tablespoons (1 1/4 sticks) salted butter
5 cloves garlic, finely chopped
2/3 cup Dijon mustard
2/3 cup hot sauce (I prefer RedHot for wings ... trust me!)
2/3 cup fresh lemon juice
2/3 cup bourbon (I'm an alcoholic, so trust me ... this part's optional)
3 tablespoons brown sugar
1 teaspoon freshly ground pepper
You'll Also Need
1 1/2 cups wood chips or chunks (preferably hickory or oak) soaked for 1 hour in water to cover, then drained
Step 1
Rinse the chicken wings under cold running water and blot them dry with paper towels. Place the wings in a large nonreactive bowl and toss them with the lemon pepper, paprika and 2 tablespoons salt. Let the wings cure in the refrigerator, covered, for 1 hour.
Step 2
Melt the butter in a nonreactive saucepan over medium heat. Add the garlic and cook until it is fragrant and sizzling but not brown, about 3 minutes. Stir in the mustard, hot sauce, lemon juice, bourbon, brown sugar and black pepper. Season with salt to taste. Bring the bourbon mixture to a boil and let boil for 3 minutes, then let cool to room temperature. You'll use this for marinade sauce.
Step 3
Pour half of the bourbon mixture over the wings and toss to mix. Let the wings marinade in the refrigerator, covered, for 3 to 4 hours. Set the remaining sauce aside. (I have cut this time down so I wasn't up at four in the morning getting wings ready ... you know, with an early game and all)
Step 4
Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat and grill to medium, then toss all of the wood chips or chunks on the coals.
Step 5
When ready to cook, drain the marinade from the wings and discard the marinade. Brush and oil the grill grate. Place the wings in the center of the hot grate, over the drip pn and away from the heat, and cover the grill. Cook the wings until golden brown and cooked through, 30 to 40 minutes.
Step 6
During the last few minutes of cooking, move the wings a few at a time so that they are directly over the heat and, leaving the grill uncovered, cook them until crackling and crisp, 1 to 2 minutes per side. Transfer the grilled wings to a platter or plates and serve at once with remaining sauce. Provide hot wet towels for sticky fingers.