Easy
Ailes de Poulet Sel et Poivre
45 min4
(545)
Medium
Ailes de Poulet Fumées
(549)
2 hr 30 min4470 calIf you have a Traeger, Pit Boss, or Masterbuilt smoker sitting on your Canadian patio — and let's be honest, half the dads in this country bought one during the pandemic — this is the recipe that justifies every penny you spent. Two hours at 225°F with applewood or hickory chips, then a blast at 400°F for 15 minutes to crisp the skin. The low-and-slow smoke infuses the meat all the way to the bone while the high-heat finish gives you that crackling exterior. Finish with your favourite sauce or leave them naked — properly smoked wings are so flavourful they genuinely need nothing. The smoke ring alone is worth bragging about at your next backyard gathering.
Ingrédients
Portions :
4
Instructions
Valeur nutritive par portion
Calories470 kcal
Protéines38 g
Lipides32 g
Glucides3 g
Fibres0 g
Sucre0 g
Sodium650 mg
Conseils de pro
- 💡Applewood chips give a milder, sweeter smoke. Hickory is stronger and more traditional. Mix half and half if you can't decide.
- 💡Don't open the smoker door during the first 2 hours — every time you do, you lose heat and smoke and add 15 minutes to your cook time.
- 💡A wireless meat thermometer lets you monitor the wings without opening the lid. Worth the $30 investment at Canadian Tire.
Variantes
- 🔄Alabama white sauce: mix mayo, apple cider vinegar, horseradish, lemon juice, black pepper — drizzle over smoked wings.
- 🔄Hot honey glaze: toss smoked wings in a mix of warm honey and hot sauce after smoking.
- 🔄Oven-smoked version: use liquid smoke in the rub if you don't have a smoker — bake at 250°F for 90 minutes, then 425°F for 15 minutes.
