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ForensicBBQ

Smoked and Sauced Chicken Wings

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Prep Time 4 hours
Cook Time 2 hours
Ingredients Equipment Method

Ingredients
  

Chicken Wings
  • 1 Pkg Whole Chicken Wings (12-14)
  • 0.5 Cup Favorite Seasoning
  • 2 Tbsp Baking Powder
Buffalo Wing Sauce
  • 5 oz Frank's Red Hot Cayenne Pepper Sauce 1 Bottle
  • 1 stick Unsalted Butter
  • 1-2 Tsp Garlic Powder
  • 1 Tsp Worcestershire Sauce
  • 2-3 Tsp Cayenne Pepper

Equipment

  • RecTeq RT-700 (Smoker of choice)
  • Thermapen MK4 (Thermometer)
  • Jerky Rack
  • Sauce Pan

Method
 

Smoked Chicken Wings
  1. Spread the wings out on a cutting board or similar for the fridge and give it a paper towel pat dry. Give it a little baking powder and put it in the refrigerator for a couple hours - uncovered - about 2-3 hours or until you're hungry.
  2. Preheat your smoker to 275 and let it get stable before we get to smoking. I used leftover apple wood from a previous smoke, but you do you.
  3. After the dry rest, trim the whole wings of their tips. If you want to piece the drums/flats out now, have at it. Otherwise, give it your preferred amount of seasonings.
  4. Put the wings on the smoker at 275 for about 45 minutes - don't need to check it, just let that smoke roll.
  5. Crank your pellet grill (or transfer to a grill if you're pushing an electric/gas/stick smoker) to 400 degrees and get your Thermapen ready. When they've reached about 180 degrees internal, pull 'em out.
Buffalo Sauce
  1. Combine the ingredients in a saucepan and heat it up slowly to a simmer. Remove from heat and apply to wings. Easy Peasy.
  2. Whether you toss in a bowl, coat with a brush or whatever - apply your sauce and just give it a minute before you dig in. Or don't and enjoy.