Berbere or (bir-beri) is a traditional Ethiopian spice mixture, that has as many variations as there are cooks. It usually contains paprika, garlic, ginger and salt, but cloves and fenugreek are also common. It’s used for meats that are baked for a long time, which means it also works well with the low and slow style of smoking meat. Serve these wings with a little squeeze of lemon or lime at the end, to add a light citrus touch.
2-3 lbs chicken wings
1 ½ tbsp kosher salt
¼ cup brown sugar
1 tsp berbere
2 tsp paprika
¼ tsp black pepper
¼ tsp cayenne pepper
Bradley Smoker Hickory Bisquettes
- Mix together ingredients for rub.
- Toss chicken wings in rub and coat wings evenly.
- Place wings in an aluminum baking dish.
- Smoke wings at 225°F with hickory bisquettes, or until an internal temperature of 165°F is reached (approximately 1 hour).
- Serve immediately or place in preheated oven (400°F) for a few minutes to crisp the outside.