Alette di pollo BBQ - Barbecue Bull's Eye - Chef Chiara Guenzi

BBQ sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and additives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

fresh parsley

🥗Healthier: fresh basil

💰Cheaper: dried parsley

Dried herbs are more cost-effective and have a longer shelf life.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika can provide a similar color without the smoke flavor.

Preheat the smoker to 225°F (107°C).

Pat chicken wings dry with paper towels.

Toss chicken wings in olive oil until evenly coated.

Mix garlic, Italian seasoning, smoked paprika, salt, and black pepper in a bowl.

Rub the spice mixture onto the chicken wings, ensuring even coverage.

Place wings in the smoker and cook for 1.5 hours until they reach an internal temperature of 165°F (74°C).

In a separate bowl, combine BBQ sauce, lemon juice, honey, and red pepper flakes.

Remove wings from the smoker and toss them in the BBQ sauce mixture.

Increase smoker temperature to 350°F (175°C).

Return wings to the smoker for an additional 15-20 minutes until the sauce caramelizes.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens