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Yoder Smokers rubs are new to the world of barbecue, but YS Ambassador Aaron Riley of Bearded Skull Barbecue is not! Today we’d like to introduce you to our friend Aaron and share one of his latest cooks — a very approachable recipe for some of the best chicken wings ever to hit the plate. This recipe features our new YS Chicken Rub as well as some of Aaron’s homemade cilantro-lime crème sauce. Based near Sacramento in northern California, Aaron says he’s been fortunate enough to follow his passion of barbecue from hobby to profession.
INGREDIENTS
- Whole Chicken Wings
- Yoder Smokers Chicken Rub
- Duck Fat Spray
- Mixing Bowl
- 1 Cup Mexicana Table Creme
- 2 Cups Cilantro (rough chopped)
- 1/2 Cup Green Onion (rough chopped)
- 5 Cloves of Garlic
- 2 Avacados
- 3 Limes
- 1 Cup Water
- 3 Tablespoons Olive Oil
- 3 Tablespoons Cojita Cheese
- 3 Tablespoons Chipotle Adobo
- 2 Teaspoons Salt
INSTRUCTIONS
Preheat the Yoder YS640S to 275-300°F. While the pit is warming up, prep your wings in a mixing bowl. First, spray the wings with Duck Fat (to help the rub stick to the wings) then apply the Yoder Smokers Chicken Rub. Let the wings rest for 15-20 minutes while you prepare the Cilantro Lime Crème Sauce. The sauce is fairly simple: Add all the sauce ingredients to a food processor or blender and blend until creamy, then set aside. It will be the finishing touch to the wings!
By this time the grill should be up to temp. Adjust the damper to halfway, then load the wings onto the top cooking shelf. Let the smoke roll for about 1.5 hours to get that perfect color and bite-through skin. Once the wings temp at 165°F you can remove them from the grill. Place them on a serving plate, then drizzle with the Cilantro Lime Creme and enjoy!!
Yoder Smokers rubs are new to the world of barbecue, but YS Ambassador Aaron Riley of Bearded Skull Barbecue is not! Today we’d like to introduce you to our friend Aaron and share one of his latest cooks — a very approachable recipe for some of the best chicken wings ever to hit the plate. This recipe features our new YS Chicken Rub as well as some of Aaron’s homemade cilantro-lime crème sauce. Based near Sacramento in northern California, Aaron says he’s been fortunate enough to follow his passion of barbecue from hobby to profession.
INGREDIENTS
- Whole Chicken Wings
- Yoder Smokers Chicken Rub
- Duck Fat Spray
- Mixing Bowl
- 1 Cup Mexicana Table Creme
- 2 Cups Cilantro (rough chopped)
- 1/2 Cup Green Onion (rough chopped)
- 5 Cloves of Garlic
- 2 Avacados
- 3 Limes
- 1 Cup Water
- 3 Tablespoons Olive Oil
- 3 Tablespoons Cojita Cheese
- 3 Tablespoons Chipotle Adobo
- 2 Teaspoons Salt
INSTRUCTIONS
Preheat the Yoder YS640S to 275-300°F. While the pit is warming up, prep your wings in a mixing bowl. First, spray the wings with Duck Fat (to help the rub stick to the wings) then apply the Yoder Smokers Chicken Rub. Let the wings rest for 15-20 minutes while you prepare the Cilantro Lime Crème Sauce. The sauce is fairly simple: Add all the sauce ingredients to a food processor or blender and blend until creamy, then set aside. It will be the finishing touch to the wings!
By this time the grill should be up to temp. Adjust the damper to halfway, then load the wings onto the top cooking shelf. Let the smoke roll for about 1.5 hours to get that perfect color and bite-through skin. Once the wings temp at 165°F you can remove them from the grill. Place them on a serving plate, then drizzle with the Cilantro Lime Creme and enjoy!!
Very tasty, thanks!