Smoked Hatch Wings from Pig Beach NYC

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 Smoked Hatch Wings from Pig Beach NYC
Prep Time 30 minutes
Cook Time 2 hours
Servings
people
Prep Time 30 minutes
Cook Time 2 hours
Servings
people
Ingredients
5 lbs jumbo party wings (30 wings)
1/2 cup rib rub (recipe below)
3 tbsp each paprika, black pepper & granulated garlic
1/2 tsp dried rosemary
2 tbsp butter
2 tbsp Frank’s RedHot
HATCH VINEGAR BBQ SAUCE
1 cup white vinegar
1/2 cup apple juice
1/8 cup dark brown sugar
1/2 cup ketchup
1/2 tbsp salt
1 tsp black pepper
3/4 tsp chili flake
1/4 tsp medium hatch chili powder
Instructions
HEAT smoker to 250ºF with 2 cherry wood logs.
COMBINE rib rub, paprika, black pepper, granulated garlic and rosemary. Season wings with rub mixture and let sit for 30 minutes.
PLACE into smoker and cook for about 1 ½ to 2 hours or until wings reach an internal temperature of 155ºF, burning roughly 1 log wood per hour.
COMBINE Hatch Vinegar BBQ sauce, butter and Frank’s RedHot in a small sauce pot over low heat. Whisk occasionally until butter is just melted. Marinate wings in 1 cup of wing sauce and place onto hot grill to develop a nice crispy skin and char on the wing and finishing bringing the internal temperature to 165ºF.
TRANSFER wings from grill into large mixing bowl and add remaining 1 cup of wing sauce. Toss and serve with your favorite Blue Cheese, Ranch or (our favorite) Alabama White Sauce.
Ingredients
5 lbs jumbo party wings (30 wings)
1/2 cup rib rub (recipe below)
3 tbsp each paprika, black pepper & granulated garlic
1/2 tsp dried rosemary
2 tbsp butter
2 tbsp Frank’s RedHot
HATCH VINEGAR BBQ SAUCE
1 cup white vinegar
1/2 cup apple juice
1/8 cup dark brown sugar
1/2 cup ketchup
1/2 tbsp salt
1 tsp black pepper
3/4 tsp chili flake
1/4 tsp medium hatch chili powder
Instructions
HEAT smoker to 250ºF with 2 cherry wood logs.
COMBINE rib rub, paprika, black pepper, granulated garlic and rosemary. Season wings with rub mixture and let sit for 30 minutes.
PLACE into smoker and cook for about 1 ½ to 2 hours or until wings reach an internal temperature of 155ºF, burning roughly 1 log wood per hour.
COMBINE Hatch Vinegar BBQ sauce, butter and Frank’s RedHot in a small sauce pot over low heat. Whisk occasionally until butter is just melted. Marinate wings in 1 cup of wing sauce and place onto hot grill to develop a nice crispy skin and char on the wing and finishing bringing the internal temperature to 165ºF.
TRANSFER wings from grill into large mixing bowl and add remaining 1 cup of wing sauce. Toss and serve with your favorite Blue Cheese, Ranch or (our favorite) Alabama White Sauce.

Rib rub recipe

Recipe photo by Taylor Donohue

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