We teamed up with Steven Raichlen to create this unique and flavorful take on smoked beef ribs. Steven is an icon of the industry and considered an authority on all things smoke. He’s the creator of TheBarbecue Bible, host ofProject Fire, and author of many critically acclaimed books such asProject Smoke,Project Fire, andThe Brisket Chronicles.
GMG Gold Pellets
3 Limes, juiced
2 tsp Lime Zest
2 Garlic Cloves, peeled and smashed
1/2 c soy sauce
1/2 c vegetable oil
1/4 c Your Favorite Hot Sauce
2 tsp Ground Black Pepper
3 lbs Chicken Wings, separated at the joints, tips discarded
8 tbsp butter
1/2 c Your Favorite Hot Sauce
Lime Wedges, for serving
Chopped Chives or Scallions, for garnish
Combine the ingredients for the marinade in a large bowl and whisk until smooth.
Add the chicken wings and toss to coat.
Marinate, covered, in the refrigerator for at least 4 hours, but preferably overnight. Turn the wings several times.
Heat your Green Mountain Grill to 375 degrees. Brush the grill grate clean and oil it well.
Drain the wings; discard the marinade.
Arrange on the grate. (Don’t crowd.)
Grill until nicely browned and cooked through, 40 to 50 minutes depending on the size of the wings. Turn once halfway through. To check for doneness, make a slit in the thickest part of the largest drumette: There should be no traces of pink in the meat, though you might get a pink smoke ring near the bone. You can use a digital thermometer to check that the internal temperature reaches a safe 165°F.
In the meantime, melt the butter in a small saucepan over medium heat. Whisk in the hot sauce and keep warm.
Transfer the chicken wings to a large shallow bowl. Pour most of the butter mixture over them and toss to mix. (Re-whisk the sauce if necessary.) Pour the remaining butter mixture on top and dust with chopped chives. Serve with the lime wedges.