Hot and Honey Mustard Wings with Dill Ranch
Rated 5.0 stars by 1 users
Food:
Chicken
Cuisine
BBQ
Serves:
2 to 3 people
Prep Time:
10 min
Cook Time:
55 min
Once you smoke your chicken wings, you'll never go back to regular bbq or oven-baked wings! The wings are seasoned with yellow mustard and bbq rub and placed in the Alchemy smoker and then seared on the grill or plancha. The result is a fall-off-the-bone wing with a light smoky taste and a crispy, crunchy exterior from that sear on the grill. Toss in a homemade hot and honey mustard sauce to toss made from grilled scotch bonnet peppers, honey and butter. The sweet heat is just addictive. And of course, you can’t have wings without a dipping sauce, so whip up some homemade dill ranch to go with them. The creamy, garlicky ranch with the sweet heat from the wings is just such a killer combination.
By:Chef Matt Basile
Ingredients
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2lbs full chicken wings
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½ cup + 1 cup yellow mustard
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3 tbsp Alchemy Everything rub (coming soon)
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4 scotch bonnet peppers
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4 cloves of garlic
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3 tbsp apple cider vinegar
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¼ lb butter
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355ml honey
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3 tbsp canola oil
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½ cup chopped fresh dill
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4-5 cloves garlic
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2-3 lemons
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1 tsp salt
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½ tsp black pepper
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400 ml sour cream
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¼ cup buttermilk
Dill Ranch
Instructions
Set smoker to 250F.
Drizzle wings with yellow mustard and season with Alchemy Everything Rub. Place in the smoker for 45 minutes.
Peel and crush 4 cloves of garlic and add to the hot plancha. Add 4 scotch bonnet peppers to plancha and drizzle both with canola oil. Cook until softened and nicely charred. Remove from the plancha and finely chop, drizzle with 3 tbsp apple cider vinegar and continue to chop until the mixture forms into a bit of a paste.
Remove the wings from the smoker after 45 minutes and place on the plancha to sear. It is recommend to fill a squeeze bottle with Dr.Pepper and give the wings a spritz as they sear, about 5-10 minutes.
Place a cast iron pan on the plancha. Add in the butter and let it melt. Add in the garlic and scotch bonnet mixture and stir, allow to cook another 5 minutes, stirring occasionally.
In a bowl, add the honey and one cup of yellow mustard. Add in the butter, garlic and scotch bonnet mixture, stir to combine. Whisk in the 3 tbsp of canola oil.
Remove the wings from the plancha and toss in the hot and honey mustard sauce.
To make the ranch sauce, finely chop your fresh dill and place in a bowl. Using a microplane or small side of a grater, grate in the 4-5 cloves of garlic, and the zest from one lemon. Squeeze in the juice from one lemon and season with salt and pepper. Add in the sour cream, buttermilk and stir. Add in the juice from one lemon and season with more salt and pepper to taste. Stir.
To plate, spread the ranch sauce down on your platter. Place the wings on top and drizzle with extra hot and honey mustard sauce. Cut a lemon in half and place face down on the plancha to sear. Garnish the wings with the grilled lemon and chopped fresh dill. Squeeze the grilled lemon juice on top of the wings and dip in the ranch sauce.