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!
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
Tried this recipe?Let us know how it was!