Michael prevents his marinated and dry-rubbed chicken wings from drying out by smoking the whole wing!Subscribe to #discoveryplus to stream more #SymonDinners: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3BTowdpSubscribe to Food Network ▶ http://foodtv.com/YouTubeSun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Smoked Chicken WingsRECIPE COURTESY OF MICHAEL SYMONLevel: IntermediateTotal: 2 hr 50 min (includes marinating time)Active: 25 minYield: 6 servingsIngredientsMarinade:2 teaspoons cayenne pepperBig pinch of kosher salt Pinch of granulated sugarJuice of 2 limes 2 pounds chicken wingsMemphis Dry Rub:1/2 cup packed light brown sugar2 tablespoons kosher salt2 tablespoons granulated sugar1 tablespoon butcher grind black pepper 1 tablespoon Hungarian paprika1 tablespoon chili powder1 1/2 teaspoons garlic powder1 1/2 teaspoons onion powder1 1/2 teaspoons ground cumin1/2 teaspoon cayenne Buttermilk Herb Dipping Sauce, recipe follows, for servingButtermilk and Herb Dipping Sauce:1 cup full-fat buttermilk1/2 cup sour cream 1/4 cup finely grated Parmesan or pecorino cheese 1/4 cup finely chopped fresh parsley 1/4 cup finely sliced chives 1/4 cup finely chopped fresh dill 1 clove garlic, grated Zest of 1 lemon and juice of 1/2 lemon Kosher salt and freshly ground black pepperDirectionsSpecial equipment: 2 cups applewood chipsFor the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight. Allow the wings to come to room temperature for 30 minutes before cooking.Soak 2 cups applewood chips in water for 1 hour Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.For the Memphis dry rub: Combine the brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin and cayenne in a small bowl. Any rub that is not used can be stored in a mason jar for up to 1 month.Drain the soaked wood chips and throw them directly on top of the coals.Remove the wings from the marinade, then place on the grate on the indirect side of the grill. Cover the grill with a lid and allow the wings to smoke for 25 to 30 minutes.To finish, move the wings to the hot side of the grill to char, about 2 minutes per side. Remove the wings from the grill and add to a mixing bowl. Season liberally with the rub and toss to coat. Serve with Buttermilk Herb Dipping Sauce.Buttermilk and Herb Dipping Sauce:In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too--just thin it out with some more buttermilk!Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#MichaelSymon #SymonDinners #FoodNetwork #SmokedChickenWingsMichael Symon's Smoked Chicken Wings | Symon Dinner's Cooking Out | Food Networkhttps://www.youtube.com/watch?v=yEA1o_8ZDLo