Hill Country's Pit-Smoked, Chili-Rubbed Chicken Wings

It’s officially NFL season and Hill Country is ready to go.  On Fridays, Saturdays and Sundays, the bbq joint will be serving these wings along with chili-topped mac & cheese to honor the game day specials.

By Pit Master Pete Daversa

Ingredients:

• 2 lbs chicken wings
• Chili rub (recipe follows)
• Wood Chips

Chili Rub:

• 4 tsp. mustard powder
• 4 tsp. granulated garlic
• 4 tsp. onion powder
• 4 tsp. paprika
• 4 tsp. cayenne pepper
• 6 tbsp. chili powder
• 1 ½ cups dark brown sugar
• ½ cup sugar in the raw
• ½ cup kosher salt
• ½ cup granulated sugar

Procedure:

1) Mix all ingredients together.
2) Soak the wood chips in water for a couple of hours.
3) Thoroughly coat chicken wings with chili rub.  This can be done up to 1 day in advance.
4) Fire up your grill or smoker.  If you only have a grill, I recommend using indirect heat.  Turn one side on medium/low and leave the other side completely off, you will eventually put the chicken on the side that is off.  Try to obtain a temperature of about 300F.
5) Place the chips in the smoker tray and set it on the grill, directly above the lit side.
6) Once the chips begin to smoke, place the wings on the opposite side of grill. 
7) Depending on how hot your grill gets, this will take anywhere between one to one and a half hours to cook.  I recommend turning them once after about 45 minutes.  
8) When the wings are a golden brown get them off the grill and serve with favorite dipping sauce.

Address: 30 W 26^th St.
Phone: (212) 255-4544