Smokestack’s Smoked Chicken Wings with Peach-Bourbon Sauce

Smokestack’s Seasoned Wings with Peach Bourbon BBQ Sauce

“He was prouder still to be a member of that even more restricted group, Uncle Sam Rayburn’s Board of Education-the Bourbon and Branch Water College of Congressional Knowledge”
Margaret Truman

Several months ago I made a recipe for chicken wings, Smokestack’s chicken wings from Saveur magazine and they were fabulous, but today I’ve made a few adjustments to the recipe, nothing major and I have a peach-bourbon BBQ sauce ready instead of the Buffalo-style sauce to finish the wings.  I found 2 ½ pounds of the wing drummettes in the freezer and I’ll fix a grilled boneless breast for my husband who really doesn’t eat wings, too hands on for him, but good for me, I don’t have to share.

I’m trying out the BBQ Sauce because I haven’t found a really good bourbon BBQ sauce for poultry this one offers a citrusy, peachy sweet, light boozy flavor to boneless chicken breast and then tones down the spiciness of the seasoned wings.

Chicken Wing Seasoning adapted from Smokestack’s/Saveur

SERVES 6–8
1 citrus salt or kosher salt
2 teaspoons sweet paprika
¼ teaspoon chipotle chili powder
1½ tsp. granulated garlic
1½ tsp. California-style or plain onion powder
1½ tsp. dried thyme
1½ tsp. dried Oregano
¾ tsp. ground black pepper
¾ tsp. ground white pepper
½ tsp. dried sage
½ tsp. cayenne
1 teaspoon Phillip’s Seafood Seasoning or Blackening Spice
2½ lb. chicken wings
*Save a little to season the chicken breasts.

This is the sauce for Smokestack’s wings:

16 tbsp. unsalted butter, melted
1/4-½ cup mild hot sauce
1/4 Phillips Seafood Seasoning
Juice of 1 lemon

Peach-Bourbon BBQ Sauce

1/2 cup peach jam
1/4 cup orange juice
2 tablespoons butter
3 tablespoons Bourbon
1 teaspoon Worcestershire sauce
1 teaspoon Ponzu sauce
1/8 teaspoon cayenne or chipotle pepper
1/2 teaspoon dry mustard
1/2 teaspoon salt or citrus
1/2 teaspoon black pepper
Water as needed if the sauce gets too thick, but bourbon works better!

Preparation:

Whisk together butter, hot sauce, Old Bay, and lemon juice in a large bowl, and then pour half into another large bowl; set both aside.

Combine all the Peach sauce ingredients in a saucepan. Simmer over medium heat, whisking, for 4 minutes. Reserve 1/4 cup of the glaze to serve with the cooked chicken. 

 The wings take about an hour in my smoker…

Place chicken wings on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions) cook, turning once, for 20 minutes.

Toss wings in half the sauce; return to grill and cook until well browned and tender, about 25 minutes. Toss chicken wings in remaining bowl of sauce and serve.

*Brine boneless chicken breasts for 30 minutes.

Dissolve ½ cup kosher salt or ¼ cup table salt, ½ cup sugar,  and 1 quart cold water (this is for about 6 chicken breasts).  Rinse and pat dry the chicken, season with chicken wing seasoning, grill over medium high heat or smoke, brushing with BBQ sauce from time to time until chicken is done.

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