Smoked Rosemary Wings are one recipe from Inspired Fresh Life that I think my brother Buck might actually make. He, like may dad, loves to experiment on the smoker, and I think I finally have my own recipe that they will want to try. Everyone who has tried these wings has loved the flavor and how fall-off-the-bone tender they are.
Prep for Smoked Rosemary Wings is simple. Open the smoker lid, and turn the setting to smoke. I use a Traeger, so preheat your particular smoker according to the manufacturer’s directions. While the smoker is preheating, slice the onion into half-inch half moons, and place into a large-sized mixing bowl. Add the wings and drumettes, rosemary, salt, pepper, and smoked paprika. Drizzle with avocado oil (about two to three teaspoons), then mix all ingredients well to evenly coat the chicken and onion with spices.
Dump the chicken and onions into a large cast iron skillet.
Once the grill is preheated, place the skillet of wings on the grill grate and close the lid. Cook on the smoke setting (about 150ºF) for one and a half hours. Then, use a spatula to mix the wings and onion. Turn the grill to medium (about 250ºF), and cook for an hour. Give the wings and onion mixture a stir again, and turn the grill to high (about 350ºF), and cook for thirty more minutes. This last thirty minutes browns the wings and caramelizes the onions.
Remove the skillet of wings from the smoker and serve as an appetizer for your next weekend party–think football Sundays. Deliciously smoky, and fall-off-the-bone tender, Smoked Rosemary Wings deliver on flavor, and are so much healthier for you than restaurant fried wings. I’d love to hear your feedback if you make these wings or a variation of them.