Smoked Hatch Wings from Pig Beach NYC

Smoked Hatch Wings: Juicy jumbo party wings seasoned with rib rub, paprika, black pepper, granulated garlic, and dried rosemary. Smoked to perfection, then basted with a tangy Hatch Vinegar BBQ sauce made from white vinegar, apple juice, dark brown sugar, ketchup, and medium hatch chili powder. Served with a spicy kick from Frank’s RedHot. Perfect for a flavorful, crowd-pleasing appetizer!

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Prep Time 30

Cook Time 2

Total Time 2 30

Course Main Course

Cuisine American

Servings people

Calories 1.32 kcal

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.

Notes

Rib rub recipe

Recipe photo by Taylor Donohue

Nutrition

Calories: 1.32kcalProtein: 136gFat: 140gSaturated Fat: 42gPolyunsaturated Fat: 40gMonounsaturated Fat: 58gCholesterol: 781mgSodium: 4.805mgPotassium: 1.897mgFiber: 1.55gSugar: 35.7gVitamin A: 7.1IUVitamin C: 5mgCalcium: 195mgIron: 5.9mg

Keyword American Cuisine, BBQ Appetizer, sauce

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Pig Beach is an exciting new foray into the smoked meat universe, unlike anything in New York City to date. We experiment with tried and true BBQ techniques, adding worldly influences and forward thinking cooking. Local purveyors, sustainable seafood and market-fresh produce is our standard. Pig Beach is also a destination for contemporary cocktails and wine. We focus on local breweries and distilleries, serving up several local beers and wines on tap as well as a classically based, but inventive cocktail repertoire. We feel that with our mixture of a new approach to BBQ, an elevated beverage program, paired with our individual New York City histories, Pig Beach will quickly become a part of Brooklyn DNA.

3 Comments

Sharon Boni says:

June 21, 2016 at 7:12 pm

Where is the recipe for the rib rub?

Reply
- Alexandra Pastron says:
  
  June 27, 2016 at 4:57 pm
  
  Hey Sharon! You can find the recipe for the rib rub here!
  
  Reply
Apryl says:

October 13, 2016 at 4:24 pm

The recipe doesn’t load 🙁

Reply

Smoked Hatch Wings from Pig Beach NYC