Chicken wings are my favorite snack or appetizer to make. I will make them before a meal just to get things going. After making a couple of batches of salsa, I decided to come up with this marinade for some chicken wings. I wanted it spicy but flavorful at the same time. I changed the ingredients over the past several days, and finally came up with what this is here. These chicken wings build some heat after a couple of them, so if your not good with heat, cut back on the Habaneros. These smoked chicken wings came out deliciously on the pellet grill. They had a nice spice, good flavor and a nice smokiness to them.
The Grill I use
4lbs of Chicken Wings
4 Habaneros (Optional 1 -4)
1 cup Cilantro
4 Garlic cloves
¼ cup of Tequila Blanco
¼ cup Apple Cider Vinegar
¼ cup Low sodium soy sauce
2 tbsp Honey
The Juice of 2 lime
Salt to taste
Add all your marinade ingredients into a blender or food processor and blend well. Place your chicken wings into a gallon zip lock back and add the marinade in.
Remove as much air from the bag mix the marinade well with your chicken wings.
I let this sit for at least 24 hours, but this batch I left for 48 hours. For all the flavors to penetrate your food, you want to allow a wet marinade time to do just that. I try to marinate my food ahead of time, so I have the time to let it sit. Trust me, you will thank me later on this tip.
I used the Pit Boss Austin XL for this cook, cooking on a pellet grill is a really great way to add some smoke flavor to food. Also, it cooks it at a consistent heat throughout the whole cook.
On this specific model, it has a feature called the “P” setting. The P setting is a unique feature, the lower the p setting, the higher temp it cooks and lesser smoker flavor. The higher P setting, the lower heat and more smoke flavor it produces. I set the P setting to 6 for 1 hour on the chicken wings, flipping after 30 minutes.
After the smoke setting, I bumped the temperature of the pellet grill to 300 degrees and also cooked the chicken wings for another hour flipping once.
Fully cooked chicken is at 165 degrees, but lower cooks like this the skin is just not ready at 165. I like to let the chicken cook just a bit longer to get a crispier skin on the chicken. Allow the heat to dehydrate the skin and have a nice bite to it instead of the rubbery stuff you would get at a chicken cooked to 165.
I shoot for 185 and above, this will get you better skin results. Sometimes I let it go to 200, it just really depends how that skin looks. Once your fine with the skin, you are good to go.