side dish, chicken, appetizer, 2+ hours, smoker Chris Whonsetler side dish, chicken, appetizer, 2+ hours, smoker Chris Whonsetler

SMOKED CHICKEN WINGS

Does it get much better than a good batch of wings?? Take them up a notch by doing a chamber vac marinade, smoking them and adding a peanut butter dipping sauce.

You don’t need a sporting event to eat wings. We’re ditching the fryer on this one and throwing them on the smoker for an extra flavor boost. I love Bachan’s Japanese BBQ sauce (not a sponsor, I just love it!) on many things, but this smoked wing combo has been my favorite! I HIGHLY recommend grabbing your wings from a local butcher vs big box shop. Flavor will be way superior and you will be supporting a local business! The chamber vac sealer is not required, but helpful boosting flavor in a shorter amount of time. Lets go!

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Running short on time and need that marinade to penetrate faster? Or need pickled onions in a hurry? You need a chamber vac. We love ours because we are bad at planning, but also vac seals soups & other liquids in a flash saving your freezer space by allowing you to freeze flat & stack. 100% worth the investment.

Shop Anova Culinary

Total prep & cook time ~ 2+ hours

Equipment:

Ingredients:

  • 2 pounds chicken wings (from your local butcher!)

  • Sesame seeds to taste

  • 1 Green Onion

  • Marinade

    • 2 cloves garlic, minced

    • 1 green onion, sliced

    • 1 tbs ginger, fresh grated

    • 1 cup teriyaki sauce (or Bachan’s!)

  • Dipping Sauce

    • 1 clove garlic, minced

    • 3 tbs peanut butter

    • 1 tbs red pepper flake (less if you need)

    • 1/2 cup teriyaki sauce or Bachan’s

    • 1/4 cup buttermilk (optional)

Directions:

  • Combine marinade ingredients and chicken wings into the chamber vac bag and seal up under pressure.

  • Let marinade for 30 min - overnight. The longer the better, the chamber vac helps get more flavor quicker, but in my experimenting time is still better.

  • Preheat smoker to 180º

  • Pull wings and place on wire rack(s), discard marinade.

  • Place wire rack(s) on smoker and cook for about an hour or until wings reach 125º

  • Pull wings and set smoker to 350º

  • While smoker is preheating, mix up the dipping sauce by melting peanut butter, Bachan’s sauce, garlic and red pepper flakes in a skillet on medium heat.

  • Simmer for 5 minutes or until thickened to your liking. (My sauce thickened a bit too much and I had some buttermilk on hand, so added that. It gave a nice tangy bump to the sauce and I really enjoyed how it came out!)

  • Once smoker hits temp replace wings and cook until internal temp is 165º and have a nice crispy crust.

  • Transfer to your serving dish, dust with the sesame seeds and chopped green onion (to taste).

  • Enjoy piping hot!

  • Share your meal with us using #OkayestCook

Hot Tips:

  • For an extra tingly zip add some Szechuan peppercorns! Start small, they pack a big punch

  • Air fryers and ovens work just as well if you are not a fan of smoke.

  • You can also use liquid smoke if you don’t have a smoker. No judgement.

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Yeti is by far our favorite cooler brand. Outside of keeping things cold we love to rest briskets & pulled pork in ours.

Shop Yeti
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30 minute meals, broccoli, side dish Chris Whonsetler 30 minute meals, broccoli, side dish Chris Whonsetler

ROASTED BROCCOLI

Truly the best broccoli you will ever eat. Bright, crispy, caramelized, savory, it ticks all the boxes!

Straight from Episode 6! Elevate your side experience with this roasted broccoli recipe. Never again will you risk soggy broccoli after trying this. The bright lemon and savory pine nut/Parmigiano Reggiano combo paired with the crispy caramelized florets will leave your taste buds in shock and wanting more. Putting the finishing touches on this dish should be the last thing you do before sitting down for your meal. Its at its best straight out of the oven.

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One of Lodges griddles would be perfect for this recipe! Make sure to preheat and brush with a light layer of extra oil to help prevent the broccoli from sticking.

Shop Lodge Cast Iron

Total prep & cook time ~ 30 min

Equipment:

  • Sheet pan

  • Large mixing bowl

  • Oven/Smoker

Ingredients:

  • 2 large bunches of broccoli cut into florets

  • 4 garlic cloves, sliced

  • 3-5 tablespoons olive oil

  • 1 lemon

  • 1/2 cup Parmigiano Reggiano

  • 3-4 tablespoons pine nuts

  • Salt & Pepper to taste

Directions:

  • Preheat oven or smoker to 450º

  • Wash and dry the broccoli thoroughly.

  • Place broccoli in a large mixing bowl with the garlic, salt and pepper, drizzle with just enough olive oil to coat broccoli when tossed.

  • Roast in oven/smoker for 20-25 minutes, or until the tips of the broccoli florets are browned to your liking.

  • While broccoli is cooking, toast the pine nuts in a dry skillet over medium heat. Be mindful the pine nuts take a while to develop color and burn really fast once they start.

  • When broccoli is done transfer to a serving bowl, zest the lemon into the bowl and squeeze the lemons juice over the broccoli. Also add a light drizzle of olive oil if desired.

  • Add the toasted pine nuts to the bowl and freshly grate the Parmigiano Reggiano

  • Enjoy piping hot!

  • Share your meal with us using #OkayestCook

Hot Tips:

  • For an extra flavor kick add a dusting of your favorite BBQ seasoning

  • The Parmigiano Reggiano is where its at! Pre-grated parmesan is ok if its all you have but 100% worth the good stuff. You will not regret.

  • This dish is best reheated in the oven, avoid the microwave, you will regret it. Best case scenario is to finish it in one go.

Support Okayest Cook

Yeti is by far our favorite cooler brand. Outside of keeping things cold we love to rest briskets & pulled pork in ours.

Shop Yeti
Read More