Chilli & Lime Hot Wings

STEP 1

If you like trim the wing tips from the chicken and discard. Combine the chipotle, scotch bonnet, habanero and red chillies, garlic, black pepper, oregano, hot paprika, red wine vinegar, olive oil and 2 Tbsp hot pepper sauce in a bowl. Zest the lime and squeeze the juice into a separate bowl. Add half of the zest and juice to the marinade, and stir to combine well. Reserve a quarter of the mixture for later. Place the chicken wings in a ziplock bag or tupperware with a lid and pour in the marinade. Rub the marinade into the chicken wings whilst in the bag, and then place in the fridge overnight.

STEP 2

Take wings out of the fridge and allow to sit for 20 minutes. Set up your smoker to run low'n slow at 225°F / 105°C with the water in the pan and charcoal in the basket, and add a couple of handfuls of ProQ Maple Smoking Wood Chips. Then remove the wings from the bag and place on the top grill. Drizzle the sauce left in the bag over the wings and smoke for 1 hour. Take out the water pan and raise temperature to 325°F / 160°C, add another handful of chips, and cook for a further 30 minutes or so on each side. You want the internal temperature to be 163°F/73°C.

STEP 3

Whilst the wings are on the smoker, add the remaining sauce mixture to a pan with 1/4 cup of hot pepper sauce and the salted butter. Heat gently, mixing to make sure the butter melts in.

STEP 4

Remove the wings from the smoker and allow to rest for 5 minutes. Toss the wings in the sauce along with the other half of lime juice, scatter the remainder of the zest and some finely sliced red and green chillies on top to serve.