Hey, so in the spirit of my last post; I’m going to put myself out there a bit and share a recipe. This is a bit of a break from my usual content, but this is also a blog about hospitality and I can think of no better snack to share with guests when they come over for a visit. Hope you give these a try.

You Need:
1 pound of wings

For the spice rub:
1 tbsp of Kashmiri Chilli spice (the ethnic food section of your supermarket will have it)
1 tbsp of garlic powder
1/2 tbsp of paprika
1/2 tbsp of ground black pepper
1/2 tbsp of salt

A smoker. If you don’t have one, a grill will do, and if you google “how to cold smoke?” The internet will give you some clever alternatives. I also do not have an expensive smoker. I bought a small entry-level one last year from Lowe’s and I’m good!

Directions:
1) Cold smoke your wings indirectly on your smoker for about 15 minutes.
2) After that turn up the heat to 450.° Fahrenheit
3) Sear wings over the flame. This shouldn’t take long. Each wing should take about 20
seconds. You want nice grill marks. (Don’t mess around! Do it)
4) Once seared, move all wings to the side to cook them indirectly for 30 minutes with the lid shut. Really important that you cook these indirectly to avoid a big fire and mess.
5) While they cook, mix all the spices together to make a mix that you’ll shake over the wings when they come off the grill.
6) Take wings off the grill after 30 mins and toss your spice mix over them in a bowl.
7) Garnish them with sliced scallions if you’re into that, but that’s just an option.

For a dip, I made a quick Alabama white sauce and I was very happy.

These wings are phenomenal. Listen, if you’re going to do the work on these wings, reward yourself for the work by going the extra step and pair it with a good beer. I had this with a great beer from Blind Enthusiasm here in the city, and it was great.


Enjoy!

Friend, thanks for reading!