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Smoked and Fried Honey Lemon Stepper Chicken Wings

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  • Preparation

    15 minutes

  • Cook

    1.5 hours

  • Serves

    4 people

  • Chef

    Paula Stachyra

Ingredients

  • 2 pounds of chicken wings
  • 1 tablespoons of yellow mustard
  • 2 tablespoons of AC Barbeque Lemon Stepper Rub
  • 1 tablespoons of chopped parsley, for garnish
  • Lemon wedges, for serving
  • Carrot and celery sticks, for serving
  • Honey Lemon Stepper Sauce
  • 4 tablespoons of unsalted butter, melted
  • 3-4 tablespoons of honey
  • 2 tablespoons of freshly squeezed lemon juice
  • 1 teaspoon of garlic powder

Preparation

  • Preheat your smoker to 250ÂşF (121ÂşC). With a paper towel, pat the wings dry. Coat the wings in mustard and season with AC Barbeque Lemon Stepper Rub. Mix to evenly combine.
  • Smoke the wings for about 1-1.5 hours or until a minimum internal temperature of 145ÂşF (63ÂşC), flipping them halfway through the cooking time.
  • Meanwhile, prepare the honey lemon stepper sauce. In a small saucepan over medium heat, melt the butter and add honey, lemon juice, AC Barbeque Lemon Stepper Rub, and garlic powder. Stir to combine and bring to a boil, about 3-4 minutes. Reduce the heat to a simmer and cook for 5-8 minutes until slightly reduced, stirring occasionally.
  • Preheat enough vegetable oil to cover the wings over medium high heat in a cast iron skillet, until the oil temperature is 375ÂşF or use a deep fryer. Once the wings reach 145ÂşF internal, fry the wings in batches making sure they don’t overlap. Fry for about 2-3 minutes until the wings are a deep golden crisp color or until an internal temperature of 180ÂşF
  • Transfer the wings to a bowl and toss in the honey lemon stepper sauce until completely coated. Plate the wings and garnish with parsley. Serve with lemon wedges, carrot and celery sticks, and your favorite dipping sauce. Enjoy!
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Paula Stachyra

Queen of the Grill

Paula Stachyra, a.k.a Queen of the Grill, is a BBQ Chef and the author of the books “Wing Crush – 100 Epic Recipes for your Grill or Smoker” and “The Big Book of Barbeque on Your Pellet Grill,” which is due to be released in Spring of 2024. One of her most popular recipes, Kansas City-Style brisket burnt ends, is featured in New York Times best-selling author Brian Baumgartner’s (from The Office) new book “Seriously Good Barbecue Cookbook,” which will also be released in Spring of 2024. Paula is a media personality with countless media appearances, showcasing her grill recipes, tips, and tricks across North America. She is a grill enthusiast, recipe developer for major national brands, photographer, and content creator from Cambridge, Ontario. Paula is a member of the Pit Boss Grills team, based in Scottsdale, Arizona since 2021. Her recipes are regularly featured across their social media platforms and on the Pit Boss Grills Website. Paula has been featured on networks such as Breakfast Television, The Social, CTV News across Canada, Global News across Canada, Arizona Daily Mix, KATU 2 ABC, and magazines like Zoomer as one of Canada’s top grill masters/barbequers, LA Weekly as one of the top 15 authors to read in 2023, The American Reporter, Barbeque News as one of the Canadian BBQ influencers you need to follow, several features in The Toronto Sun newspaper, The Shade Room, several features in The Smoke Sheet, on BBQ podcasts, and much more. Paula’s recipes have also been featured on social media accounts like Rachael Ray Magazine, Food Network, Chex cereal, Amazon live, Tabasco, French’s, King’s Hawaiian, Ontario Beef, Ontario Pork, National Pork Board and many more.

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