About the Chef
North Carolina native Elizabeth Karmel was raised on barbecue—at roadside stands, neighborhood cookouts and county fairs—but it wasn't until she moved away from home that the barbecue love affair began. When it wasn't at her fingertips, she had to learn how to smoke it herself and a pit-mistress was born.
Karmel, a.k.a. Grill Girl and often referred to as Queen of the Grill, is a nationally respected authority on grilling, barbecue and Southern food. She is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC's Hill Country Chicken. She developed the award-winning concept, menu and flavor profiles from the meats to the sides and desserts for all three restaurants.
Who says women can't grill? This delicious recipe for smokey chicken wings was designed by Elizabeth Karmel, a.k.a Grill Girl. These wings have a deep, smokey flavor while still managing to stay sweet, tender and light. The chili rub is a mix of sugar and spice, packing a huge flavor punch for your palate.
For the chicken:
- 2 Pound chicken wings
- Chili rub (below)
- 2 Pound wood chips, soaked in water
For the chili rub:
- 1 Tablespoon mustard powder
- 1 Tablespoon granulated garlic
- 1 Tablespoon onion powder
- 1 Tablespoon paprika
- 1 Tablespoon cayenne pepper
- 2 Tablespoon chili powder
- 1 1/2 Cup dark brown sugar
- 1/2 Cup sugar in the raw
- 1/2 Cup kosher salt
- 1/2 Cup granulated sugar
In a large bowl, mix all ingredients until well incorporated and store in a air tight container for maximum shelf life. Thoroughly coat chicken wings with chili rub. This can be done up to 1 day in advance.
Place the chips in the smoker tray and set it on the grill, above the hottest part of the grill, trying to obtain a constant temperature of about 275°-300°, add chips as needed.
Once the chips begin to smoke, place the wings on the opposite side of grill. Turn once during cooking process, at about 45 minutes.
Wings should be a nice golden brown; this should take about 1.5 hours, or longer if you prefer a darker color.