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!
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.
Total prep & cook time ~ 2+ hours
Equipment:
Wire rack
Large mixing bowl
Smoker
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.
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.
POT ROAST WITH TOMATO & RED ONION
Savory, acidic, sharp, hearty. Everything you want from a pot roast and more!
This pot roast is an amalgamation of Hank Shaws Italian Roast and our imagination/what we had on hand at the moment.. The acidic tomato, sweet red pepper and sharp red onion is a wonderful balance to the savory chuck roast. When you pile it on top of some cheesy polenta to slam all of your taste buds into submission.
Support Okayest Cook
Anova offers phenomenal cooking equipment that does not break the bank. We love using their chamber vac sealer and sous vide stick.
Total prep ~ 30 min - Smoke ~ 1.5 hrs - Slow cook ~ 4-6 hrs
Equipment:
Smoker
Slow Cooker
Ingredients:
1 pound chuck roast (really any roast will do)
1 red onion
1 red bell pepper
1 28oz can crushed tomato (whole is also awesome)
4-5 medium russet potatoes
3 garlic cloves - crushed & minced
Rub of choice - we used Harvesting Nature’s Big Game Blend
1 beef bouillon cube (or enough stock to cover your roast)
1 Tablespoon white balsamic vinegar
Salt to taste
OPTIONAL BUT RECOMMENDED
1 cup Polenta
2 cups water
2 cups milk
4-8 oz cheese of choice - freshly grated. (we used extra sharp white cheddar)
Directions:
Preheat smoker to 250º
Set your roast on a wire rack on the counter for 20-30 min to bring closer to room temp
Coat in a think layer of olive oil and dust with your rub. Let sit for 10-15 min
Smoke Roast for 1-2 hours, or until it develops a nice color, but not too dark, not going for fully cooked here.
If you opt to not smoke your roast, give it a good sear in a cast iron pan.
Pull the roast, place in crock pot set to warm and set smoker to 425º
Slice your red pepper and red onion into 1/2 - 1/4 inch slices and set on a baking tray or wire racks
Smoke veggies for 30 min
Dice potatoes into 6ths and add to crock pot
Add finished veggies to crock pot
Add bouillon cube and garlic (if using liquid stock use it in replacement of the water in the next step)
Add tomatoes with juice to crock pot, if needed add water until roast is covered
Set crock pot to medium and cook for around 4-6 hours, or set to high and cook around 2 hours. Keep your eye on the roast, its done when you can easily pull it apart
When the roast finishes, pull inner bowl from the crock pot to rest off the heat.
Start your polenta, cook as instructed on the box. Ours box called for 30 min simmer in the milk and water. Once cooked add the shredded cheese and still to combine. Add salt and pepper to taste.
Shred roast. Some like to keep it separate from the veggies, but mixing back in is awesome. If you keep separate, put shredded roast in a bowl with some of the broth from the crock pot.
Place a healthy couple spoons of polenta on your plate, top with meat, veggies and potatoes, spoon some broth on top, sprinkle with flakey salt and a crack of pepper and dive in!
Share your meal with us using #OkayestCook
Hot Tips:
Watch the ingredients of your rub! Some have plenty of salt, so adding more may not be necessary. Better to add salt once its on your plate vs adding too much early on.
Swap for yellow onion if you prefer a sweeter onion flavor to the sharp red
Venison or Elk roast would swap really in really well for a wild version
Red pepper flakes make everything better
support okayest cook
Aprons from Hedley & Bennett are built to stand the abuse from the most rugged cook. have the style options to match any persona. We adore our old school camo print apron.
