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Taste Washington 2021 - Week 3

2016 Reserve Syrah &
BBQ Chicken Lollipops

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Spice Rub

 

Ingredients:

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  • 1/2 cup brown sugar

  • 2 tbsp sweet smoked paprika

  • 1.5 tbsp kosher salt

  • 1 tbsp black pepper

  • 1 tbsp chili powder

  • 1 tbsp granulated garlic

  • 1 tbsp granulated onion

  • 1 tsp piri piri or chipotle powder

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1/2 tsp ground thyme

  • 1 tsp chipotle powder

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Instructions: Mix all ingredients together in a bowl, set aside.

BBQ Sauce

 

Ingredients:

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  • 1 cup ketchup

  • 1/2 cup light brown sugar

  • 1/2 cup apple cider vinegar

  • 2 tbsp ground mustard

  • 2 tbsp honey

  • 1.5 tsp granulated garlic

  • 1.5 tsp granulated onion

  • 1.5 tsp chili powder

  • 3/4 tsp ground black pepper

  • 1/4 tsp ground ginger

  • 1/3 tsp chipotle powder

  • 1/4 tsp kosher salt

  • 1/8 tsp vanilla extract

  • 1/4 cup Sriracha sauce

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Instructions: Mix all ingredients in a bowl until well-blended.

BBQ Chicken Lollipops

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Ingredients:

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  • 3 lbs chicken drumettes​

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Instructions:

  1. With a small, sharp knife carefully cut around the thing, bony end of each chicken drumstick -- cutting through the skin, meat, and tendons until you reach the bone.

  2. When you have cut to the bone all around, push the meat and skin down toward the thick end of the drumstick to form a "lollipop" end.

  3. You can trim the top joint bone off the hinge for a more pleasing presentation.

  4. Pat wings dry, lay the lollipops down on their sides and sprinkle liberally with the rub.

  5. Prepare a smoker for 275F, smoke rubbed chicken wings until internal temp reaches 155F.

  6. Move wings to direct heat, baste with sauce, turning frequently. Continue to grill until sauce is set and internal temp reaches 175F.

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