That’s right, we’re cooking with bitters. And, not just any ol’ bitters, Smoked Chili Bitters. The wonderful team over at Hella Bitters has rolled out some new flavors: Orange, Smoked Chili and Ginger Lemon. Today, we’re going to incorporate the smoke flavor into some chicken wings. “The level of smoke in these bitters is a game changer”-FoodieTails. No liquid smoke necessary, no woodchips, no poly-sci smoker. All the smoke and spice you need is right in this bottle of bitters. There are plenty of food recipes out there that include bitters. This recipe will get you ready for all of your backyard BBQ’s. It is Spring after all; it’s time to light up that grill! For this recipe we’re going to make our own dry rub that you can use any time on more that just chicken.

This rub is super easy with only one slightly obscure ingredient: Active Charcoal seasoning. I picked mine up from my local spice shop. For those who do indoor grilling, this is a really cool ingredient to have in your arsenal. It gives that “grilled” taste to your indoor BBQ’ing. The charcoal seasoning includes kosher salt, granulated garlic, granulated onion, black pepper, activated charcoal, cumin, Mediterranean thyme, chipotle, Greek oregano and hickory smoke flavoring. There’s a lot going on in there so we’re just using a small amount to compliment the smokey-spicey flavor of the bitters.

Dry Rub:

1 Tablespoon Kosher Salt

1 Tablespoon Chili Powder

1 Tablespoon Smoked Paprika

1 Tablespoon Granulated Garlic

1 Teaspoon Brown Sugar

1 Teaspoon Active Charcoal Seasoning* [Optional]

Mix the spices together and your ready to cook! For the chicken, we’re using 12 wing pieces. Feel free to use whatever pieces you’d like. *Be sure to use you “non-chicken” hand to distrubute rub over chicken to avoid contamination. You’ll want to use this rub again. Place in a holding container or an old spice jar with a sprinkle cap.

To prepare the wings, place the wing pieces into a bowl and sprinkle lightly with salt (because there’s already salt in the rub) and toss with 4 teaspoons of Hella Bitters Smoked Chili Bitters. I threw in a few extra dashes

Sprinkle dry rub mixture over wings to coat, tossing a few times. Cover with plastic wrap and let the flavors marry with the wings for at least 45 minutes-1 hour (in the fridge).

These wings were roasted in the oven. I believe they would be just as good on the grill or even fried. It is still NBA season, right? Game night wings anyone?!

For even cooking, let the wings come back to room temp before roasting. Place the wings in an oiled glass baking dish (lined with foil if you don’t want to scrub dishes) being sure to space the wings at least 1-2inches apart. They won’t get that crispy skin we all love if they’re crowded in the dish. Roast on 450° for about 35 minutes or until crispy and browned. This isn’t a Sunday stew…wings don’t take long to cook.

A little smoke, a little spice with just a touch of sweetness. It’s time for you to enjoy!

Recap:

*Dry Rub

12 Wing Pieces

4 Teaspoons Smoked Chili Bitters

Marinate and roast at 450°

*SN: I made a smokey BBQ sandwich with this rub and smoked chili bitters a few days later with pulled chicken, BBQ sauce, cheddar cheese and bacon. Simply amazing. It was on BBQ/Beer Fest status. The recipe will soon  be on the blog!