Kentucky Charred Pecan-Smoked Chicken Wings

Introduction

These Kentucky-style charred pecan-smoked chicken wings are packed with smoky, savory flavors and finished off with a rich bourbon glaze. Using the Arteflame grill ensures these wings have a steakhouse-quality sear while remaining perfectly juicy. The center grill grate reaches over 1,000°F, locking in flavor before the wings are finished on the flat cooktop, which provides an even sear without burning. Smoked over pecan wood, these wings deliver an authentic southern grilled taste that pairs perfectly with the smooth bourbon glaze.

Ingredients

• 2 lbs chicken wings
• 2 tbsp butter, melted
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup pecan wood chips
• 1/4 cup bourbon
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1/2 tsp cayenne pepper (optional for heat)
• 1 tbsp honey
• 1 tsp Dijon mustard

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and ignite the paper.
4. Allow the fire to establish for about 20 minutes.

Step 2: Prepare the Chicken Wings

1. Pat the chicken wings dry with a paper towel.
2. Rub the wings with melted butter.
3. Season with salt, black pepper, smoked paprika, garlic powder, and onion powder.

Step 3: Sear the Wings on the Center Grill Grate

1. Place chicken wings on the center grill grate at 1,000°F.
2. Grill for about 2-3 minutes per side to achieve a perfect char.

Step 4: Move Wings to the Cooktop

1. Transfer the wings to the flat cooktop, positioning them closer to the center for higher heat.
2. Allow the wings to cook for an additional 12-15 minutes, flipping occasionally.

Step 5: Prepare the Bourbon Glaze

1. Move to a slightly cooler section of the cooktop.
2. Mix bourbon, brown sugar, apple cider vinegar, Worcestershire sauce, cayenne pepper, honey, and mustard.
3. Brush the wings generously with the glaze, allowing it to caramelize.

Step 6: Remove and Rest

1. Remove the wings when they reach an internal temperature of 170°F.
2. Let them rest for 5 minutes before serving.

Tips

• Use pecan wood chips for an authentic smoky Kentucky flavor.
• Apply the bourbon glaze in the final minutes to prevent burning.
• Let wings rest after grilling to keep them juicy.
• Always remove meat from the grill when it’s 15°F below the target temperature.

Variations

1. Spicy Honey Wings: Add extra cayenne and drizzle with hot honey.
2. Sweet Maple Bourbon: Replace honey with maple syrup for added depth.
3. BBQ Glazed Wings: Substitute bourbon glaze with your favorite BBQ sauce.
4. Garlic Parmesan Wings: Coat finished wings with butter, garlic, and grated Parmesan.
5. Asian Bourbon Wings: Infuse the glaze with soy sauce and a touch of ginger.

Best Pairings

• Grilled cornbread with honey butter
• Smoky baked beans
• Crispy grilled potato wedges
• A glass of Kentucky bourbon

Conclusion

These Kentucky charred pecan-smoked chicken wings bring intense flavor and the perfect crispy texture straight from the Arteflame grill. With the smoky aroma of pecan wood and the richness of bourbon glaze, this dish will be a favorite at any cookout.