Smoked Chicken Wings

Smoked Chicken Wings are an alternative to the traditional fried approach to preparing wings. My Poultry Rub gives the wings a little extra zip.

Smoked Chicken Wings
(Mark Kelly, 2017)

1 dozen large chicken wings
1 cup Chicken Rub (see recipe below)
1 cup Frank’s Red Hot Buffalo Wing Sauce
Blue Cheese Dressing for dipping

Poultry Rub
(Mark Kelly, 2017)

1/2 cup granulated sugar
2 Tbsp Kosher salt
2 Tbsp onion powder
2 Tbsp garlic powder
4 Tbsp paprika
1 Tbsp chili powder
1 Tbsp lemon pepper
1 Tbsp dried sage
1 tsp dried basil
1 tsp dried rosemary, finely crushed
ΒΌ tsp cayenne pepper

In a large bowl toss the wings in the Poultry Rub to generously coat them.

Smoke with a combination of apple and hickory wood at low temperature (180F) for one hour. Increase temperature to 225F and smoke for an additional 2 hours.

As the wings cool a bit place them in a large bowl and toss them with the Frank’s Red Hot Buffalo Wings Sauce and serve with a good blue cheese dressing for dipping.

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