Chicken, grilling, Tailgating

Smoked Chicken Wings with Pendleton® Whisky Sauce

Preparation
20 minutes
Cook Time
2 hours
Serves
4
Difficulty
5

Smoked Chicken Wings with Pendleton® Whisky Sauce

Behind the Recipe

The BBQ Sauce You Didn't Know You Needed

...'Til now! Tangy, and just a tiny bit sweet, there are some who say Pendleton Whisky Sauce is delicious on everything. Chicken… Beef… Pork, and everything in between. It wouldn't be a stretch to say that this sauce pairs well with almost anything you are putting in your Oakford Pellet Grill.

Ready to take flavor to the next level. Grab your favorite hardwood pellets and let’s get to smokin’.

Chicken, grilling, Tailgating Smoked Chicken Wings with Pendleton® Whisky Sauce Preparation 20 minutes Cook Time 2 hours Serves 4 Difficulty 5
Ingredients Ingredients 3 lbs chicken wings 1 tbsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 1/2 tsp black pepper 1 head garlic 1tbs olive oil 1 1/3 cup dark brown sugar 1 cup pineapple juice 2/3 cup water 1/4 cup teriyaki sauce 1 tbs soy sauce 3 tbs lemon juice 3 tbs minced white onion 2 tbs Pendleton Whisky 1 tbs crushed pineapple 1/4 teaspoon cayenne pepper Preparation Mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Pat the chicken wings dry with paper towels, and then sprinkle the spice mixture over them, making sure each wing is coated evenly. While the chicken wings are smoking, prepare the Pendleton Whisky Sauce. Cooking Instructions 1 Get your Oakford ready to go by preheating it to 250°F. 2 Pop your chicken wings into the Oakford and let them smoke for 2-3 hours, or until they reach an internal temperature of 165°F. Mesquite pellets are a great flavor option. 3 Preheat the oven to 325 degrees F (165 degrees C). 4 Cut about 1/2-inch off top of garlic head. Trim root, so garlic sits flat. Remove outer layers of papery skin, leaving enough so cloves remain intact. 5 Place garlic into a small baking dish, drizzle olive oil on top, and cover with a lid or aluminum foil. 6 Roast garlic in the preheated oven until cloves are soft and fragrant, about 1 hour. 7 Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at a simmer. 8 Squeeze sides of garlic until pasty roasted garlic emerges.Measure 2 teaspoons roasted garlic into the saucepan and whisk until incorporated. Reserve remaining roasted garlic for another use. 9 Stir lemon juice, onion, Pendleton Whisky, pineapple, and cayenne pepper into sauce. Bring to a simmer and cook until liquid reduces by half and turns thick and syrup-like, 40 to 50 minutes. 10 Once the chicken wings are done, remove them from your Oakford and place them in a large mixing bowl. Pour ¼-½ cup of the Pendleton Whisky Sauce over the wings and toss them to coat evenly. Reserve the remaining sauce for dippin’. 11 Now, go get smokin'!

Chicken, grilling, Tailgating

Smoked Chicken Wings with Pendleton® Whisky Sauce

Preparation
20 minutes
Cook Time
2 hours
Serves
4
Difficulty
5

Ingredients

3 lbs chicken wings
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1 head garlic
1tbs olive oil
1 1/3 cup dark brown sugar
1 cup pineapple juice
2/3 cup water
1/4 cup teriyaki sauce
1 tbs soy sauce
3 tbs lemon juice
3 tbs minced white onion
2 tbs Pendleton Whisky
1 tbs crushed pineapple
1/4 teaspoon cayenne pepper

Preparation

Mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
Pat the chicken wings dry with paper towels, and then sprinkle the spice mixture over them, making sure each wing is coated evenly.
While the chicken wings are smoking, prepare the Pendleton Whisky Sauce.

Cooking Instructions

1

Get your Oakford ready to go by preheating it to 250°F.
2

Pop your chicken wings into the Oakford and let them smoke for 2-3 hours, or until they reach an internal temperature of 165°F. Mesquite pellets are a great flavor option.
3

Preheat the oven to 325 degrees F (165 degrees C).
4

Cut about 1/2-inch off top of garlic head. Trim root, so garlic sits flat. Remove outer layers of papery skin, leaving enough so cloves remain intact.
5

Place garlic into a small baking dish, drizzle olive oil on top, and cover with a lid or aluminum foil.
6

Roast garlic in the preheated oven until cloves are soft and fragrant, about 1 hour.
7

Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at a simmer.
8

Squeeze sides of garlic until pasty roasted garlic emerges.Measure 2 teaspoons roasted garlic into the saucepan and whisk until incorporated. Reserve remaining roasted garlic for another use.
9

Stir lemon juice, onion, Pendleton Whisky, pineapple, and cayenne pepper into sauce. Bring to a simmer and cook until liquid reduces by half and turns thick and syrup-like, 40 to 50 minutes.
10

Once the chicken wings are done, remove them from your Oakford and place them in a large mixing bowl. Pour ¼-½ cup of the Pendleton Whisky Sauce over the wings and toss them to coat evenly. Reserve the remaining sauce for dippin’.
11

Now, go get smokin'!

Looking to grill just like the masters? Check out the Oakford™ 580 Pellet Grill we used to make this recipe!

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