12th Day of Christmas: Spiced Chicken Wings with Creamy Cranberry Sauce
On the twelfth day of Christmas Camp Chef made for me spicy chicken wings. These drummers drumming won’t make that much of a ruckus. But, they will quickly become everyone’s favorite appetizer/finger food.
- For the Rub
- 2 Tablespoons ground ginger
- 3 Tablespoons tumeric
- 3 Tablespoons white pepper
- 2 teaspoons cinnamon
- 2 Tablespoons fine salt
- For the Creamy Cranberry Dipping Sauce
- 1 cup fresh cranberries, roasted
- 1/2 cup cream cheese, softened
- 1 cup whole milk or buttermilk
- 2 Tablespoons jalapeño pickle juice
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 fresh jalapeños, minced
- 1/4 cup pickled jalapeños
- 1 teaspoon cinnamon
- 1 teaspoon cayenne pepper
Preheat pellet grill at 350 degrees F.
Put cranberries on a sheet pan and roast in pellet grill until tender.
Add roasted cranberries and cream cheese to a blender and pulse. Add milk slowly for desired consistency. Add pickled jalapeños and juice to blender and blend until smooth and creamy. Remove from blender and add sugar, salt, cinnamon and cayenne. Add fresh jalapeños and stir to combine.
Cook your chicken wings in pellet smoker at 350 degrees F. until they reach an internal temperature of 145 degrees F.
Prep a Dutch oven with oil for frying. Heat oil to 350 degrees F.
Remove chicken from the smoker and put chicken in your fry basket. Fry chicken until they reach an internal temperature of 165 degrees F. Remove to a large bowl and sprinkle liberally with rub. Plate and serve with creamy cranberry dipping sauce.