Smoked Pumpkin Spice Chicken Wings
Brad Prose | Chiles & Smoke
4
10 minutes
1 hours
Modern American
Appetizers/Snacks
These smoked pumpkin spice chicken wings are what happens when fall flavors crash game day. A savory dry rub built on Spiceology Pumpkin Spice Seasoning, paprika, mustard, and chipotle powder goes on first, the wings take a low and slow turn on the smoker, and a blast of high heat crisps them up. They finish tossed in a buttery, spicy hot sauce glaze with brown sugar and a second round of Pumpkin Spice Seasoning. Crispy, sticky, a little sweet, a little spicy, and proof that pumpkin spice has a savory side. Recipe courtesy of Brad Prose | Chiles & Smoke.
Ingredients
Wings
- 2 lbs chicken wings (about 20 flats and drumettes)
Rub
- 2 tablespoons paprika
- 1 tablespoon Spiceology Pumpkin Spice Seasoning
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons Kosher salt
- 1 teaspoon chipotle powder
Sauce
- 1/4 cup melted butter
- 1/2 cup Frank’s RedHot Original Sauce
- 2 tablespoons Spiceology Pumpkin Spice Seasoning
- 2 tablespoons brown sugar
Finish
- 1/2 cup roasted pumpkin seeds (optional)
Directions
Separate the wings into flats and drumettes if they came whole, then pat them very dry with paper towels. Dry skin is what turns into crispy skin.
Stir together the paprika, 1 Tbsp Pumpkin Spice Seasoning, kosher salt, mustard powder, onion powder, garlic powder, and chipotle powder. Toss the wings with the rub until evenly coated.
Arrange the wings in a single layer on a wire rack set over a sheet pan. Refrigerate uncovered for at least 30 minutes and up to overnight. If they've been chilling longer, set them out on the counter for 30 minutes before cooking.
Preheat your smoker to 250°F. If you're using a grill, set it up for indirect heat at about 250°F.
Place the wings in the smoker or over indirect heat and cook, undisturbed, for 45 minutes.
While the wings cook, make the sauce. Whisk the melted butter, hot sauce, 2 Tbsp Pumpkin Spice Seasoning, and brown sugar together in a small saucepan over medium-low heat until the sugar dissolves and the sauce is smooth. Taste, adjust if you like, and keep it warm over the lowest heat.
After 45 minutes, raise the heat to 425°F and move the wings over direct heat. If your smoker tops out below 425°F, finish them on a hot grill or under the broiler.
Cook the wings 4 to 5 minutes per side, flipping once, until the skin is crisp and deeply browned. Brush on a light coat of sauce in the last minute or two of each side, since the brown sugar can scorch if it goes on early.
Check the temperature in the thickest part of a few pieces, avoiding bone. Pull the wings when an instant-read thermometer reads at least 175°F.
Transfer the wings to a large bowl, toss with the remaining sauce until glossy, and top with the roasted pumpkin seeds if using. Serve right away.
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