1 G&R Farms Vidalia® Onion
4 lb chicken wings
2 tbsp minced garlic
1 cup chicken stock
10 fresh rosemary sprigs
3 tbsp kosher salt
1½ tbsp black pepper
1 sweet onion
1 tbsp extra-virgin olive oil
Prep Time: 15 min
Cook Time: 1 hr 30 min
(after overnight prep)
1 Warm the oil over medium heat. Add sweet onions and cook for 9 minutes. Toss the onions, add garlic, and cook for another 2 minutes. Add the stock and 1 tbsp salt; stir until salt dissolves.
2 Stir in 4 rosemary sprigs and cook for an additional 2 minutes before removing from heat. Use 6 ice cubes to cool down.
3 Add the chicken wings to a large zip-top bag. Once marinade is cool, pour it into the bag. Remove as much air as possible and seal. Refrigerate overnight.
4 Prepare a smoker with soaked oak wood chips and heat to 300° F. Alternatively, prepare a charcoal grill for smoking and heat it to medium-low heat.
5 Transfer the chicken wings from the marinade to a baking sheet. Season the chicken with the remaining 2 tbsp kosher salt and black pepper. Halve the Vidalia Onion, then peel and cut. Lay on a separate piece of foil, bringing the sides up and crimping to close to create a packet.
6 Place the chicken wings and onion packet in the smoker or grill. Add the remaining 6 rosemary sprigs on top of the chicken.
7 Smoke chicken wings for 30 minutes, then flip over. Cook another 20 minutes or until internal temperature of the chicken reaches 165° F.
8 If the onions have not caramelized, let them cook another 10–15 minutes or until golden brown.
9 Place chicken wings on platter, top with caramelized onions, serve warm, and enjoy!
To learn more about G&R Farms, visit www.grfarmsonions.com