Chilli and Lime Hot Wings

Submitted by James Keenan, this is another runner up in our 2015 summer recipe competition. These wings have got a kick, and a wonderful sour lime finish!

Method: Hot Smoking

Suggested Wood: Maple

Approx. Cook Time: 2.5 Hours + Overnight Marinating Time


  • 2 tsp. cracked black pepper
  • 1 tsp. dried oregano
  • 1 tsp. hot paprika
  • 1 red chilli
  • 1 dried whole chipotle chilli (finely chopped)
  • 1 scotch bonnet chilli (finely chopped)
  • 1 dried habanero chilli
  • 2 cloves crushed garlic (finely chopped)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup hot pepper sauce
  • 2 tbsp. salted butter
  • 1 lime
  • 8 chicken wings


Step 1

Trim the wing tips from the chicken and discard, then separate the drumstick from the flat part of the wing. Combine the chipotle, scotch bonnet, red, and habanero chillies with the pepper, oregano, hot paprika, red wine vinegar, olive oil and 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 mixture, and stir to combine well. Reserve a quarter of the mixture for later. Place the chicken (drum and flat) in a zip lock bag and pour in the mixture. Rub the mixture into the chicken wings whilst in the bag, 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 at 225F/105C, and add some maple chips. Then remove the wings from the bag and place in the smoker. Drizzle the sauce left in the bag over the wings and cook at 225F/105C for 1 hour. Raise temperature to 325F/160C, add another handful of chips, and cook for a further 30 minutes on each side.

Step 3

While the wings are on the smoker, add the remaining sauce mixture to a pan with 1/4 cup of hot pepper sauce, and 2 tbsp. of butter. Heat gently, mixing to make sure the butter blends in.

Step 4

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