This is considerably different from Jimmy Kimmel Smoked Buffalo Wings recipe. I did use his cooking method and it turned out delicious. An important tip: Do not do more than five pounds of wings at a time.
From Habanero Smoker
Jimmy Kimmel’s Smoked Buffalo Wings
Broadcast February 3, 2005; ABC Network
Revised for the Bradley Smoker
Ingredients
- 1 Bag (5 Pounds) Chicken Wings (Fills 2 racks)
Marinade:
- 2 cups Italian Style Salad Dressing
- 1/4 – 1/2 cups Hot Sauce
Wing Sauce: (reserve some for dipping, or increase amounts)
- 2 cups BBQ sauce, use your favorite
- 1/4 – 1/2 cups Hot Sauce
Blue Cheese Dipping Sauce:
- 16 oz. Bottle of Ranch Dressing; your favorite (Jimmy prefers Bob’s Big Boy Blue Cheese Dressing)
- 2-5 oz. blue cheese
Directions
Instructions
- Mix the hot sauce and salad dressing in a non-reactive bowl. Adjust the hot sauce to your particular taste.
- Make sure wings are completely thawed, and pat dry with paper towels. Place wings in plastic bag(s), and pour in enough marinade to coat all wings evenly. Important: just add enough marinade to coat the wings, do not ‘drown’ the wings in the marinade. Add marinade in small amounts, and shake bag until all wings are lightly coated. Place in refrigerator and marinate for 1 to 2 hours.
- Remove wings from the refrigerator, and place them on racks that have been oiled. Allow to sit at room temperature for one hour. In the mean time, preheat your Bradley to 220°F. Load the wings when your Bradley has reached the proper temperature. Smoke wings, applying smoke for the first one hour and 40 minutes to 2 hours, using your favorite bisquettes. When the wings are fully smoked (takes about 2 1/2 hours – juices will run clear when pierced), transfer them to a hot grill, and grill for an additional 4-6 minutes, turning once. This makes them crispy and the grill marks always look appetizing.
- While the wings are smoking, mix the hot sauce and your favorite BBQ sauce in a non-reactive bowl. Adjust the hot sauce to your particular taste. After grilling wings, place them in a large nonreactive bowl. Add as much or as little sauce as you like, and stir wings until all are evenly coated.
- For the Blue Cheese dipping sauce: mix the ranch style dressing with the crumbled blue cheese. Adjust the amount of blue cheese to your particular taste.
- Eat – Repeat every weekend
TIPS:
- Do not do more than five pounds of wings at a time. I did ten pounds, the Bradley barely got up to 175°F during the whole time, and it took 6 hours for the wings to fully cook. Also, a lot of liquid flowed out of the door, even though I had the vent 3/4 opened.
- Avoid smoke flavoured barbecue sauces.
- Serve with traditional celery and carrot sticks.
- Use Louisiana or Franks Red Hot hot sauce.
- When coating the cooked wings, I let them cool for 5-10 minutes. Put the wings, and sauce in the top part of a cake keeper. Place the bottom on, using it as a lid. Hold both the bottom and top firmly, vigorously shake. This coats the wings evenly. I use a Rubbermaid Servin’ Saver Cake Keeper. It is made of thick sturdy plastic.
- Wings taste better the next day.
