The Super Bowl is on its way, and chicken wings are always a crowd-pleasing appetizer. This smoked chicken wing recipe using the Caliber Pro Kamado will keep your guests begging for more, and is one of Chef Dan’s favorite recipes.
Wash your wings, then add your favorite dry rub or soak in a marinade, preferably at least one day before. You can even make them Asian style with sesame seeds and using a teriyaki marinade, like shown in the picture above, or just add a dry rub, like pictured below.
Prepare the Caliber Pro Kamado Smoker by filling the blaze basket accessory with lump charcoal. The basket should sit on the charcoal plate at the rear of the smoker with the hinged part of the grate above it for easy access. Bring the temperature of the smoker up to 250ºF. Once the temperature has settled, place your chicken wings directly on the grate. If you have the step up grill rack, this can almost double your cooking space. Now add a small handful of apple and pecan smoking chips to the blaze basket and close the lid. The smoker will “smoke” for the first 20-45 minutes of the 1½ -2 hour cooking process. After this time, there should be “clean” heat exiting the top vent. Too much time with “smoke” may impart a bitter taste into your wings. The meat is cooked when a thermometer probed into the wing reaches 165ºF. Enjoy the amazing juicy smoky flavor you get from the Caliber Pro Kamado, guaranteed to make your wings stand out from the rest on Super Bowl Sunday.
Ingredients for Smoked Wings: 30-40 chicken wings Your favorite dry rub or marinade Apple and pecan smoking chips
Wash and brine your chicken with your favorite dry brine and place on the rotisserie rod. Truss the chicken once it’s on the rod and use pliers to tighten the fork screws. Prepare the Caliber Pro Kamado Smoker by filling the blaze basket accessory 3/4 full of lump charcoal and a handful of apple chips at the top. Put a drip pan at the bottom of your grill to catch the juices for use as a baste after the chicken is cooked. Wear heat protective gloves when inserting the rotisserie rod and chicken. Let the rotisserie run for about an 75 to 90 minutes while basting with olive oil periodically. To check the doneness, turn rotisserie motor off and insert the thermometer into the thickest part of breast with temperature reaching 165 (+/- 5 degrees). Rotisserie chicken on the Caliber Crossflame Silver or Pro gas grill should be cooked on HI initially, and then MED once skin darkens. Cook time and doneness is similar to cooking on the Pro Kamado. Enjoy!
One 8 lb. chicken or two 4.5 lb. chickens
Your favorite meat dry rub or just salt and pepper
For the video of rotisserie chicken on your Caliber Pro Kamado visit our YouTube Channel at: