Smoked wing nachos
Indulge in the irresistible flavors of smoked wings and crispy nachos with this savory and satisfying dish. A perfect balance of smoky, spicy, and cheesy goodness.
Ingredients:
- 4 tablespoons paprika
- 3 tablespoons salt
- 2 1/2 tablespoons granulated garlic
- 2 tablespoons sugar
- 1 1/2 tablespoons black pepper
- 1 tablespoon California chile powder
- 1 tablespoon dry mustard
- 1 tablespoon onion powder
- 1 tablespoon ground thyme
- 1/2 tablespoon white pepper
- 10 whole chicken wings, separated into drumettes and flats (20 pieces)
- Salad oil, as needed
- Favorite BBQ sauce, for drizzling
- 2 cups shredded Cheddar
- 1/2 cup diced cooked bacon
- 1 medium tomato, diced
- 3 stalks green onion, sliced
- Ranch dressing, for drizzling
- 1/2 cup sour cream
Instructions:
- To make the dry rub: Combine paprika, salt, granulated garlic, sugar, black pepper, chile powder, dry mustard, onion powder, thyme, and white pepper in a mixing bowl.
- Prepare your smoker or grill to cook at indirect heat with a temperature of 140 °C.
- Cover the chicken wings with salad oil and place them on the smoker or grill until they reach an internal temperature of 70 °C, which should take approximately 45 minutes.
- Heat salad oil in a deep-fryer to 180 °C and fry the chicken wings until the skin becomes crispy, which usually takes about 1 minute. Once done, transfer the wings to a bowl and sprinkle the dry rub over them, ensuring all sides are lightly coated. Drizzle BBQ sauce over the wings and toss to coat them evenly.
- Preheat your oven to 180 °C.
- Arrange the chicken wings in a 12-inch round pie dish in a single layer. Sprinkle cheese and bacon on top and bake until the cheese melts, for about 2 minutes. Garnish with diced tomato, green onions, a drizzle of ranch dressing, and a dollop of sour cream.
Summary:
- Calories: 2451 kcal
- Fat: 175 g
- Protein: 133 g
- Carbs: 100 g
- Potassium: 2838 mg
- Magnesium: 287 mg