Ingredients

• 3 lbs (1.36 kg) chicken wings (about 24 pieces)
• 1/2 cup (120 ml) finely chopped cilantro
• 2 tsp (10 ml) coarse salt
• 2 tsp (10 ml) cracked black peppercorns
• 2 tsp (10 ml) ground coriander (optional)
• 2 tsp (10 ml) dark sesame oil
• 6 tbsp (90 ml) butter
• 4 thinly sliced jalapeño peppers
• 6 tbsp (90 ml) sriracha (or other hot sauce)
• 1/4 cup (60 ml) chopped dry roasted peanuts

Steps

1. Marinate for 60 minutes in half of cilantro, salt, pepper and coriander.
2. Smoke.
3. Sauté jalapeño in butter and add hot sauce.
4. Pour sauce over chicken.
5. Top with peanuts and remaining cilantro.

Pairings

• Wine: Off-dry Riesling – sweetness quiets the heat; Sparkling Rosé – bubbles and chill against rich butter and spice
• Beer: Pilsner – cold, crisp; avoids hop-amplified heat; Hefeweizen – soft and cooling

Related Recipes

• Chicken Wings Smoke Guide