Matt Barry Wings

Recipe courtesy of Chef Matt Barry from Midwood Smokehouse


  • 3 dozen Springer Mountain Farms Chicken Wings
  • 1 cup granulated garlic
  • 1 cup kosher salt
  • 1 cup white sugar
  • 1 tbsp black pepper
  • 1 tbsp cayenne
  • ¼ cup paprika
  • 1 tbsp chili pepper
  • 1 tbsp guchang spice
  • 1 tbsp bourbon molasses


Blend spices thoroughly, keep them dry, cool and away from moisture. Toss the wings with an even distribution of spice.

Set the EGG for direct cooking at 375°F/191°C. Cook for about 30 minutes, turning occasionally, until the internal temperature reached 165°F/74°C or higher.

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