A great starter recipe if you're new to the smoker. Minimal ingredients, hard to mess up, and it shows off how Signature and Foundry work together. Mustard and oil aren't there for flavor so much as they're there to help the seasoning stick and give a little added color to the cook.
Serves: 4 (as an app) Prep: 10 min Cook: ~45–60 min
Ingredients
• 1 pack chicken wings (drummies and flats), more if you're feeding a crowd
• 1 tbsp olive oil
• Dijon mustard (optional)
• Lakes Spices Signature (or Signature Hickory)
• Lakes Spices Foundry
Instructions
1. Pat the wings dry if there's excess moisture, then add them to a large mixing bowl.
2. Drizzle with olive oil, just enough to lightly coat, about 1 tbsp, and toss until evenly covered.
3. If using, squeeze in a bit of Dijon mustard and toss again to coat evenly.
4. Arrange the wings on a tray. Layer on Signature (or Signature Hickory), going light. You can always add more. Follow with a coat of Foundry for color.
5. Flip the wings and repeat on the other side.
6. Smoke at 275–300°F, about 45–60 minutes (time is a best guess, go by temp, not the clock), flipping once halfway through. You're looking for a rich, gold color on the skin. If you want a little extra flavor, spritz with apple cider vinegar during the cook, just stop spritzing for the last 15–20 minutes so the skin has a chance to crisp up.
7. Wings are safe to eat at an internal temp of 165°F, but for the best texture, take them further. They stay juicy well past that mark. If I'm already probing the cook, I usually let mine ride to around 175°F.
No smoker? No problem. These work in the oven too. Arrange on a parchment- or foil-lined pan and bake at 400°F for about 40 minutes, flipping halfway.
Notes
• Go light on the first layer of seasoning. You can always add more, but you can't take it off.
• Foundry is doing a lot of the color work here, so don't skip it even if you're using Hickory underneath.
• Cook time is a best guess, internal temp is what matters. 165°F is the safe minimum, going higher won't dry them out, so don't be afraid to push past it for extra tender wings.
