Description
These Smoked Citrus Chile Chicken Wings are bursting with smoky, tangy, and spicy flavors, perfectly complemented by a vibrant Black Bean Corn Salsa. Marinated overnight and slow smoked to juicy perfection, the wings are finished with a buttery agave glaze and fresh cilantro. Served with a creamy ranch dip, this dish offers a delightful twist on classic wings, ideal for game day or gatherings.
Ingredients
Wings
- 2 lbs of Chicken Wings
- 1.5 tbsp of Canola Oil
- Ranch for serving
Marinade
- 1.5 tbsp of Achiote Seasoning
- 1 tbsp of Chipotle Puree
- 2 tsp of Hot Sauce
- Juice of 1 Blood Orange
- Juice of 2 Limes
Glaze
- 2 tbsp of Butter
- 1.5 tbsp of Agave Nectar
- 2 tbsp of Cilantro, chopped
Black Bean Corn Salsa
- 1 (15 oz) can of Bush’s Black Beans, drained
- 1 (15 oz) can of Yellow Corn, drained
- 1/8 cup of Green Bell Pepper, diced
- 1/8 cup of Red Bell Pepper, diced
- 2.5 tbsp of Red Onion, diced
- 2.5 tbsp of Mexican Crema
- 2 tbsp of Cilantro, chopped
- 2 tbsp of Cotija Cheese, grated
- 1.5 tbsp of Serrano Pepper, diced
- 1 tbsp of Green Onions, diced
- 8 Garlic Cloves, minced
- 2 tsp of Hot Sauce
- Juice of 2 Limes
Instructions
- Marinate the Wings: In a food-safe bowl, combine the chicken wings with all the marinade ingredients: achiote seasoning, chipotle puree, hot sauce, blood orange juice, and lime juice. Mix thoroughly to coat the wings evenly. Cover and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to penetrate the meat.
- Preheat the Smoker: The following day, preheat your smoker to 275°F. Add your choice of wood chips or chunks to enhance the smoky flavor. This low and slow temperature ensures juicy, tender wings infused with smoke.
- Smoke the Chicken Wings: Place the marinated wings on the smoker grates, spacing them evenly. Smoke the wings for 1 to 1.5 hours, or until the internal temperature reaches 175°F or above, ensuring they are fully cooked and tender.
- Prepare the Black Bean Corn Salsa: While the wings smoke, combine the black beans, yellow corn, diced green and red bell peppers, red onion, Mexican crema, chopped cilantro, grated cotija cheese, serrano pepper, green onions, minced garlic, hot sauce, and lime juice in a bowl. Mix well and refrigerate until ready to serve to let the flavors meld.
- Make the Glaze: About 10 minutes before the wings finish, heat a skillet over medium heat. Add the butter and agave nectar and stir until fully melted and combined to create a sweet, buttery glaze.
- Coat the Wings: Remove the wings from the smoker and transfer them to a metal bowl. Pour the prepared agave butter glaze over the wings along with the chopped cilantro. Toss gently to coat every wing with the glossy glaze and fresh herbs.
- Serve: Plate the glazed smoked chicken wings alongside a generous portion of the black bean corn salsa. Add ranch dressing on the side for dipping. Enjoy this vibrant, smoky, tangy dish hot and fresh!
Notes
- Marinating the wings overnight enhances flavor and tenderness but a minimum of 4 hours works in a pinch.
- Use a meat thermometer to ensure wings are cooked through and reach an internal temperature of at least 175°F.
- Wood chips like hickory or apple wood pair well with chicken for a balanced smoke flavor.
- The Black Bean Corn Salsa can be made a few hours ahead and chilled, allowing flavors to blend nicely.
- Adjust the amount of hot sauce and serrano pepper to control the spiciness to your preference.
- For a crispy skin, you can finish the wings on a hot grill for 2-3 minutes after smoking.
- Use ranch or your favorite creamy dip to balance the spice and add creaminess.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
