My dad’s original recipe for a chicken marinade just got better after adding Blue Moon to it. We’ve all heard the saying “Never in a Blue Moon?” Well, that statement doesn’t hold true here. These smoked chicken wings will put the word “Blue” in “Moon.” That’s right. The sugars in the Blue Moon caramelize into a burst of goodness. They are so juicy, tender, sweet and smokey your guests will wish they had more than just an appetizer (next time try them as your main course.) I hope you enjoy them as much as we do.

  • Yield: 1-4
  • Total: 90 Minutes

Ingredients (8)

  • 3 Pounds of Chicken Wings
  • 1 Cup Blue Moon Honey Wheat
  • 1 Cup Cidar Vinegar
  • 1 Stick of Butter (not margarine)
  • 1 Heaping Tablespoon of Garlic Paste
  • 1 Tablespoon Sea Salt
  • 1 Tablespoon Orange Juice
  • 1 Teaspoon Pepper of your Choice


  1. Prepare your BBQ pit kettle or gas grill to (225-250) degrees. You can cook your wings indirect or away from direct flames; so that you do not burn them. Always have a water bottle near by.
  2. In a 2 quart sauce pan, melt your butter, (except for the Blue Moon), add all ingredients into a paste, gradually add the vinegar. Finally, the most important ingredient, add the Blue Moon. Bring to a soft boil and remove from heat. Get your favorite basting brush ready. If you are making these in the colder months of the year, your marinade mixture might get cold, just reheat and continue your basting.
  3. Arrange your wings on the BBQ pit (try to keep away from direct flames.) You may lightly salt and pepper (but do not over do – since there is already salt and pepper in the marinade). I do not recommend using wood chips for “smoking” as the chips will change the recipe flavors. Usually every 15 minutes, check your grill. I like to use a spatula to just roll them around in clumps. You waste a lot of precious heat by trying to turn each and every chicken wing. Each time you check and flip, it is time for more basting. If flames appear, just get your handy water bottle and put the flames out. Continue basting the entire time until golden crusty brown. Serve immediately.
  4. On a side note, if you do not have a BBQ pit, you can cook these in your oven at (225-250 degrees) basting and turn as you would if you were grilling. You will not get the “grill” flavor; but, they will be just as yummy.