This post may contain affiliate links. Please read my disclosure policy
Spicy sizzling chicken wings loaded with flavor and grilled to perfection. This is a classic wings recipe, perfect for game day – and so easy to make you won't believe it. With that classic spice in every bite.
This post was sponsored by Mirum, however, thoughts and opinions are my own.
It's pretty rare that a recipe sends me over the top. Especially a simple one like
Do you ever have a moment when you bite into something, and everything goes to the voice of the teacher in the Peanuts specials? That low whomp whomp whomp – because you are totally focused on the pure bliss. This was one of those moments. They were that freaking good!
Just the week before, a friend brought up that after 3 or 4 wings too many, he was worried because he knew he was going to suffer from heartburn. That totally stinks. Dreading enjoying a meal because of the burn that you know is fated to come. So why not pre-game that problem?
I tossed him my stash of Omeprazole Orally Disintegrating Tablets (Omeprazole ODT).
As a little kid, I can remember an uncle of mine who used to complain daily about the heartburn that he would deal with, dreading every single meal. It was really sad, and my friend was going through the same experience. So, I told him all about Omeprazole ODT. It treats the same symptoms as the over-the-counter Omeprazole you're used to picking up, except this one conveniently dissolves on your tongue and tastes like strawberries. You don't even need water to wash it down. It's designed to help treat frequent heartburn symptoms for 24 hours, perfect for my friend who knew his was an everyday discomfort. Plus, it's a store brand, so it's far less expensive than the national brand.
Fine print: Use as directed for 14 days to treat frequent heartburn (occurring 2 or more days a week). May take 1-4 days for full effect. Not intended for immediate relief.
So, now that the day was saved, we could get back to ignoring the game while we quickly devoured a few dozen of these bad boys.
What you need for these
For this recipe, I seasoned buttermilk with a spice blend, lime juice and oddly, pickle juice. Truth be told, I am not a fan of pickles. But it's magic in a buttermilk brine. Let the wings marinate in that for at least 8 hours.
Then let them sit out and dry. As they get tacky, I sprinkle them with more of that spice blend before tossing them on the grill (see my notes about how I grill these on everything from a charcoal to a pellet grill.).
How to Smoke Chicken Wings
What I love about smoking chicken wings is you can do it on any grill you have. Whether it's an electric smoker, a kettle, gas grill, or a pellet smoker, they all get the job done. You just need a little smoke.
Because wings are, well, small, they don't take long at all to cook. So the smoke flavor won't be intense. But it is good.
I like to cook my wings over a medium-hot fire, mainly because I love a good crispy skin. The trick though, is to ignore all of the rules you know about grilling. Because if you are cooking wings over a hot fire, you are going to have to check on your wings and make sure they aren't setting themselves ablaze.
I will put them in with the meatier side down and close the lid. Then when I think they are ready to turn, I give them a gentle nudge. If the skin sticks, I don't flip. When they are ready, I will usually dance them around the grill a bit, moving the ones from the back to the front and vice versa.
If you are using an electric smoker or pellet smoker, pop the chicken in and let it do its magic. I have always had great success with crisp skin in my electric smoker so no need to do anything after they have temped. If you feel like they could be better, pop them on a hot grill and get a little char on the skin.
Can you smoke on a gas grill?
Yep. And it's don't tell anyone, but it's super easy. All you have to do is build a smoker packet (or use a smoker box).
For these wings, I turned a traditional gas grill into the perfect smoker by using a little pro trick. Making a smoke box out of aluminum foil to infuse that smoky flavor even with a gas grill.
To build a smoker packet, I laid down a piece of aluminum foil and placed a handful of dry chips in the center, then I wrapped it, much like you would a burrito, fold the edges over and pinch the ends shut, leaving a pocket where air, or in this case smoke, could escape. Toss that baby on the grill and let it sit for 20 minutes and tell me a gas grill can't smoke.
Want more kicking wing inspiration? Try some of my favorite recipes
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Buttermilk Brined Grilled Chicken Wings
Ain't nothing like a classic wing with an amazing spice rub. And this is just that. Buttermilk brined smoked chicken wings with a spice-rubbed kick.Print Pin Rate
Prep Time: 6 hours
Cook Time: 25 minutes
Total Time: 6 hours 25 minutes
- 3 lbs. chicken wings
- 4 tbsp. Paprika
- 1 tbsp. cumin
- 1 tbsp. Salt
- 1 tsp. Chili Powder
- ½ tsp. ground Black Pepper
- ½ tsp. Red pepper Flakes
- 4 cups Buttermilk
- 4 – 6 tbsp. Hot Sauce
- 2 tbsp. Pickle juice
- 1 tbsp. Lime juice
Pat the chicken wings dry. Set aside.
Whisk the paprika, cumin, salt, chili powder, black pepper, and red pepper flakes together in a bowl.
Whisk 1/2 of the spice mix into the buttermilk.
Add the hot sauce, pickle juice, and lime juice.
Place the chicken in a large resealable container, or a large Ziplock bag and add the buttermilk mix.
Let the chicken sit in the buttermilk 6 to 8 hours in the fridge. If you are using a Ziplock bag, be sure to place it in another dish, no need for leaks.
When ready to cook, prepare your grill for smoking.
Remove the chicken from the buttermilk brine and allow excess liquid to drip off.
Sprinkle ¼ of the remaining seasoning blend over the chicken, coating evenly.
When the grill is hot, arrange the chicken wings in an even layer over the grate. Allow them to cook with the lid closed, 10 – 12 minutes.
When the chicken pulls easily from the grate, flip and rotate the wings as needed to avoid burning or flare-ups.
Cook until the skin is crispy, another 7 – 10 minutes, moving the wings as needed to cook evenly.
The wings are done when they read a temperature of 165 degrees F with an instant-read thermometer.
Remove the wings from the grill and place them in a big bowl. Add the remainder of the seasoning and a little hot sauce if you dare and toss the whole bowl to coat. The seasoning will stick to the hot chicken wings.
Serve with ranch or blue cheese on the side. And napkins.
Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE
appetizer,GC Original,Grilling,Poultry,Smoking,SP,smoked chicken wing
Title: Buttermilk Brined Grilled Chicken Wings
Sourced From: girlcarnivore.com/buttermilk-brined-grilled-chicken-wings/
Published Date: 02/01/20
Camping Make-Ahead Breakfast Burritos
1 hr 20 mins | Yield 10 | September 5, 2020 | Updated: September 5, 2020 by Kita
Camping Make-Ahead Breakfast Burritos
This post may contain affiliate links. Please read my disclosure policy
Whether you are prepping for a camping trip or just want to stock the freezer with an easy grab and go breakfast, these make-ahead breakfast burritos are individually wrapped favorites every time!
This post was sponsored by the Idaho Potato Commission. All thoughts and opinions are my own.
I'm not sure if it's the mountain air or sleeping in a tent, but camping makes me hungry! Luckily, the whole crew can fuel up with my favorite make ahead breakfast burritos.
I love making these in big batches because they are perfect to freeze and pack for camping trips. Plus, they are huge. No one complains about being hungry til supper and for me, when camping, the fewer dishes the better.
Oh, and if you really want to stretch your dollar, you can use up leftovers as the meaty fillings! Pretty much my MO in all my camping recipes.
Tips for Making Burritos Ahead of Time
For quick success when making burritos it's important to cook and prep all of your fillings ahead of time. Once you start filling and rolling, you don't want to stop because you forgot an ingredient.
Have all the fillings prepped and a large clean work surface to lay out all of the burritos on and fill in one swoop, like an assembly line. Then you can wrap and store them, making quick work for this recipe and even easier reheating later.
How to keep them from getting soggy
When prepping the burritos for freezing there are a few handy tricks to avoiding anything from getting soft over time.
Cook and cool everything completely before filling. This prevents steam from the hot foods creating moisture that would otherwise get trapped in. Don't add salsas, or sauces, or pretty much anything that comes with a liquid or oil base. Because, over time, that will make things soggy. Don't use fruits or veggies that will soften and release liquid. Like avocados. They just get mushy. Or tomato slices…. you get where I am going with this. Wrap and store well. Any freezer burn, ice crystals, or thaw and freeze is never good when it comes to keeping a good texture in foods. Freezing homemade burritos
Once you have prepped these burritos, tightly wrap them in parchment paper and store them in a resealable bag, with as much air removed as possible.
You can freeze burritos for up to 3 months. But if I am going to keep them that long, I also wrap them in foil to prevent ice crystals forming on them (which is another tip to prevent soggy burritos).
How to cook burritos on the campfire
When you are ready to reheat the burritos at camp, make sure you have a low and even fire going. A blazing fire looks pretty but Smokey the bear doesn't think that's safe, and nor does it create an ideal cooking environment.
Remove them from the baggie and parchment paper. (If you are at home, reheating these in the microwave, parchment paper is no big thing, but at a campfire, it's not the best way to re-heat anything that you don't want to catch on fire).
Rewrap the burritos tightly in aluminum foil before tossing them over the coals. You can toss the burritos right onto the side of the embers, if you have built an offset fire, making sure to rotate them for even cooking. Or place them on a grilling grate above the fire.
Just have someone standing by to rotate them every so often so the heat is hitting all the spots evenly. No one likes that random cold bite of burrito. No one.
Pro tip: If you don't have frozen tots on hand, use up leftovers as the potato filling – like these cast iron fries that are amazing as burrito filling.
Make-Ahead Breakfast Burritos
This make-ahead recipe has everything set to cook over the campfire with hearty potato and egg filled burritos that are going to fuel you through any hike and all day long.
Cuisine: American, Camping, Fusion
Prep Time45 mins
Cook Time30 mins
Resting Time5 mins
Total Time1 hr 20 mins
InstructionsCook the Crispy Tots:Preheat oven to 400 degrees or to what the directions on the packaged potatoes instruct.
Arrange the potato tots on a baking sheet in a single layer.
Bake until the potato tots are golden and crispy, shaking the tray gently, halfway through cooking time to rotate the tots.
When thoroughly crisped and golden on all sides, remove from oven and allow to cool completely.
Scramble the Eggs:Whisk the eggs in a large bowl.
Preheat a large non-stick skillet over medium-high heat.
Pour the eggs in and allow curds to form.
Gently, using a rubber spatula, fold in the eggs, a little at a time as they form.
When the eggs are just set, still showing a glean of moisture, remove them from the heat and season with salt and pepper as desired.
Spoon the eggs onto a plate to prevent them from overcooking in the heat of the skillet and allow them to cool completely.
Toast the Poblano Pepper:Using a flame from a gas range, or over a grill, toast the poblanos over high heat on all sides, rotating as each side begins to blacken and blister.
Place the peppers in foil and wrap.
Allow the peppers to sit for 5 minutes until cool.
By now, the skin will have softened and you can peel it off of the peppers, discarding it.
Chop the now peeled peppers, discarding the seeds, and set aside.
Cook the Sausage:Add 1 tsp of butter to In the now empty skillet, sautee the onion until soft, about 4 minutes.
Add the sausage and cook, breaking up into small pieces and browning thoroughly all over, about 15 minutes.
Add the chopped poblano peppers.
Remove from heat and allow to cool completely.
Assemble the Burritos:On a large clean work surface, arrange all of the tortillas out.
Place 2 slices of cheese down the center of each.
Arrange 12 crispy potato tots in the in rows of 3 on the center over the cheese.
Top with equal portions of eggs, beans, sausage and veggie mix, and bacon.
Carefully fold the edges a burrito up, over the filling, before rolling. Use your thumbs to hold in the filling as you roll.
Place seam side down to keep from opening up while you complete rolling all the burritos.
Wrap Burritos for Freezing:Tightly wrap each burrito in parchment paper.
Then wrap each burrito in an additional layer of heavy-duty aluminum foil.
Line them all up on a baking sheet and allow them to freeze for 1 hour before storing in a resealable bag for up to a month.
Date the bag with a permanent marker for later use.
Place in the freezer until ready to use.
Cook the Burritos:When ready to cook, preheat your grill or campfire for indirect heat. See note.
Place the burritos, in foil, directly on the coals on the cooler side of the campfire or on the cooler side of the grill.
Grill the burritos for about 30-35 minutes.
Rotate every 10 minutes, turning evenly on all sides to ensure even cooking until the burritos are warmed through and the cheese is melted.
NotesThis recipe works best if everything is cooked ahead of time and allowed to cool completely before assembling the burritos. This allows the liquids to evaporate or steam to cool, which would otherwise cause moisture to make the burritos soggy.
When cooking outside, the elements will be a factor for if the burritos need to heat longer before being enjoyed.
Indirect heat is when the fire is built to one side while the other side remains cooler. Do this by stacking the coals of a campfire to one side of the grill pit, or turning one burner to low or off on a gas grill.
Make-Ahead Breakfast Burritos
Amount Per Serving (1 g)
* Percent Daily Values are based on a 2000 calorie diet.
breakfast,Campfire Cooking,Camping Foil Recipes,GC Original,Grilling,Pork,SP
Title: Camping Make-Ahead Breakfast Burritos
Sourced From: girlcarnivore.com/camping-make-ahead-breakfast-burritos/
Published Date: 09/05/20
Did you miss our previous article…
Eight Delectable Side Dishes For Grilled Steak
When the pandemic-sponsored dust settles, I truly hope America’s archetypical steakhouses, those beloved palaces of gluttony, will be left standing. I would truly miss New York City’s clubby Delmonico’s, the oldest restaurant in the country. The Palm (multiple locations), with its cartoonish portraits (painted directly on the walls) of celebrities and politicians. The Cut in Los Angeles. Gibson’s Bar and Steakhouse in Chicago, where the martinis are as memorable as the Prime Angus. And all the unassuming family-owned steakhouses in the Heartland with their signature steaks, salad bars, and chatty waitstaffs.
I wouldn’t just miss the steaks, always cooked to sanguine perfection. I’d miss the cocktails, the appetizers and side dishes, the rich desserts—professionally-rendered Manhattans (preferably with Luxardo cherries), deftly dressed Caesar or wedge salads, tiered towers of iced shellfish, loaded baked potatoes, decadent bowls of creamed spinach, sautéed mushrooms, New York-style cheesecake.
But, just as you can cook spectacular steaks on your grill—especially now since Prime meats are often available online—you can replicate some of steakhouses’ most popular accompaniments at home, too. Here are some of our nominees.
Smoky Manhattan: As our friend Dave Stolte says, “A properly made Manhattan is truly a thing of beauty, capturing balance, excitement, and depth in four quick sips while priming your appetite for the evening ahead.” (Dave is the author of the just-released Home Bar Basics. Find more of his inspired grilled and smoked cocktails here.
Smoke-Roasted Oysters and Clams: Bacon, butter, jalapenos, and white wine combine to seduce even people who don’t think they like oysters and clams. Alternatively, serve a grilled shrimp cocktail.
Grilled Caesar Salad: Steven claims a Caesar salad was one of the first recipes he ever learned to make, and his expertise shines through in this recipe, first published in BBQ USA. Romaine lettuce is exposed to live fire just long enough to give it a hauntingly good smoke flavor while leaving it raw and crisp. It’s been a favorite at Barbecue University for years.
Grilled Breadsticks: Serve with the Caesar Salad above, but be sure to make extra as these batons of grilled bread are sure to be a hit.
Anchovy Cream: In the spirit of American steakhouses, long known for their heavy handedness with cream and butter, comes this umami-rich flavor bomb. Drizzle it over your steak (Steven recommends dry-brined rib-eyes) for a truly transcendent experience. Think you don’t like anchovies? We beg you—just try this recipe.
Hasselback Potatoes: Steakhouse potatoes are often large enough to challenge the passing skills of Tom Brady or Patrick Mahomes. Hasselbacks, named for the Swedish hotel and restaurant where they were invented, can be—if you want—smaller, but just as sexy. A series of parallel cuts are made through the side of the potato before smoke-roasting with butter and Parm. The outside of the potato is crusty while the inside is creamy. You’ll make these again and again.
Roasted Red Pepper Salad with Feta, Capers, and Pine Nuts: Even if you served a Caesar salad (see above) as one of the first courses in a steakhouse-style meal, this combination looks absolutely stunning on the plate. Especially if your garden, farmers’ market, or supermarket yields an array of colorful bell peppers. Steven first discovered it in Italy, where it’s called“Peperoni ai Ferri con Capperi e Pinoli.”
Smoked Cheesecake with Burnt Sugar Cream Sauce: This swoon-worthy dessert was the crown jewel in a sumptuous dinner we put together on the set of Project Smoke several years ago to celebrate Steven’s March birthday. Cheesecake is usually bake din a pan of simmering water, which cooks the filling while preventing it from cracking or curdling. In other words, low, slow, and moist. So naturally, we baked it in a smoker. The smoke gives the cheesecake an intriguing flavor—familiar, yet exotic.
The post Eight Delectable Side Dishes For Grilled Steak appeared first on Barbecuebible.com.
Barbecue University™,Beef,Recipes,Recipes & Techniques,beef,recipes,side dish,steak
By: Molly Kay
Title: Eight Delectable Side Dishes For Grilled Steak
Sourced From: barbecuebible.com/2021/02/19/eight-dishes-grilled-steak/
Published Date: 02/19/21
BACON BUTTERMILK MEATLOAF | Recipe | BBQ Pit Boys
This Bacon Buttermilk Meatloaf is probably the best meatloaf you're ever going to taste, it’s packed with flavor and real easy to make as shown here by the BBQ Pit Boys
By: BBQ Pit Boys
Title: BACON BUTTERMILK MEATLOAF | Recipe | BBQ Pit Boys
Sourced From: www.youtube.com/watch?v=OpHecqfEB_o
Published Date: 01/23/21
Did you miss our previous article…