Chef Doug Psaltis is the executive chef at Chicago’s Bub City as well as RPM Italian, a collaboration between Guiliana, E! Network correspondent and Bill Rancic (R), and the Melman kids – Jerrod, RJ and Molly (M) in Chicago. Psaltis has previously earned three stars from The New York Times and a Michelin star while running the kitchen of New York’s Country restaurant. Previously, Psaltis worked in some of the world’s most esteemed restaurants including Alain Ducasse at the Essex House in New York, Ducasse’s three Michelin star restaurant in Monaco, Le Louis XV, Mix in New York, and Thomas Keller’s French Laundry in Napa Valley. In September 2005, Doubleday Broadway published Psaltis’ memoir The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond.
These are a light, crispy take on chicken wings. They have an herbaceous, garlicky flavor, and the fresh lemon juice adds an awesome acidity.
- 12 Chicken Wings
- 4 Cloves Minced Garlic
- 4 Tablespoon Fresh Rosemary, Chopped
- 1 Tablespoon Ground Black Pepper
- 1 Tablespoon Kosher Salt
- 1½ Cup Apple Juice
- 1 Cup Hickory Smoked Wood Chips
- 1 Fresh Lemon
Separate wings with a sharp knife between the joints. Use only the drumette and the flat, discard tip or save for stock.
Mix fresh rosemary with minced garlic, black pepper, and kosher salt.
Toss wings with garlic mix in a large bowl and refrigerate.
Meanwhile, soak two cups of hickory smoked wood chips in apple juice for 25 minutes.
Light charcoal grill to medium heat (about 225-250 degrees) and pile coals on one side.
Once grill is hot and smoking, place soaked wood chips onto the coals. Let the chips sit and heat up for five minutes.
Arrange the chicken wings on the half of grill without coals.
Cover grill and let smoke for about 25 minutes with the cover on.
Turn the wings over and let smoke for another 15 minutes.
Remove from grill, squeeze with fresh lemon, and enjoy.