Game Day Spicy House-Smoked BBQ Wings

Game Day Spicy House-Smoked BBQ Wings

Anne Leonard

Ah football season—a time when my husband attempts to re-explain the terms and whatnots of the game while all I really want to do is feast on the goodies spread before me. In beginning this miniseries of Game-Day Gourmet, I hope to bring tastier game food to your tailgating and parties rather than the token cheap beer and bag of greasy, though still tasty, potato chips.

Every inspired dish begins with a craving, and, in this case, I was itching for some house-smoked wings. After the wings are sprinkled with a dry rub then fried, they’re doused in a combination of three local sauces: Peter’s Beach Barbecue Sauce and Marinade, A. Smith Bowman Barrel-Aged Bourbon Hot Sauce and Tommy Bahama’s Blackberry Brandy Sauce.


Peter’s sauce and marinade is vinegar-based and tastes similar to a sweet and sour Asian sauce, except spicier and extra peppery. A. Smith Bowman’s sauce is oaky and garlicky with pepper flakes. With each of these hitting on the spicy note, we added Tommy Bahama’s sauce, a sweeter, dense sauce perfect for containing the heat from the other two sauces.

Once fried and coated by the spicy-sweet trio, they’re slow-smoked in a grill allowing the chicken to easily peel from the bone. If you don’t have a smoker, here’s your chance to make double use of your grill with a simple foil pocket of wood chips. When smoked, the wood chips infuse into the wings while the spicy heat from the sauces cooks out. Then, they’re garnished with toasted sesame seeds that add a nice nuttiness and nibble to the wings, as well as freshly chopped scallions to lighten up this game-day dish.

Time: About 25 minutes total

Yield: A dozen wings




Dry rub

1 tsp lemon pepper seasoning

1 tsp curry powder

1 tsp smoked paprika

2 tbsp garlic powder

2 tbsp salt

1 tsp pepper



1/3 cup Peter’s Beach Barbecue Sauce and Marinade

1/3 cup Tommy Bahama’s Blackberry Brandy Sauce

1/4 cup A. Smith Bowman Barrel-Aged Bourbon Hot Sauce

1 dozen chicken wings, pat very dry with paper towels

½ cup canola oil for frying

2 tbsp sesame seeds

2 tbsp scallions, chopped


Other materials

wood chips


sealable container




Mix all ingredients for the dry rub into a small bowl and season both sides of the wings. In a separate bowl, combine and mix the three sauces. Lightly toast the sesame seeds in a toaster oven for about 2 minutes. Keep a close eye on them since they can burn quickly. Once lightly toasted, remove and set aside. Create a packet of wood chips. Lay out a piece of foil and place a large handful of chips in the center. Fold foil over on each side to seal in chips. Place wood chip packet in the center of the grill and turn on low heat.

Heat the canola oil in a pan on medium high heat until sizzling. Lay seasoned wings in a single layer in the pan (you may have to cook it in two batches). Fry for 3 minutes on each side or until browned and crispy.


Remove fried wings from oil and place in a sealable container. Pour in the sauce, seal the container, and shake to evenly distribute the sauce. Place wings in grill in indirect heat. Allow to grill for 8-10 minutes. Remove from grill, and garnish with sesame seeds and scallions to your liking. You can also add more sauce on top after grilling if you prefer your wings extra saucy.

Add your comment: