Wings (Smoked)

These wings are great with or without sauce. Smoke them to temp, they don't need much rest. For wood I'd reccomend a fruit wood like cherry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Take the wings out of the package, if they are whole wings (drum and flat) separate them by the joint.

Step 2

Lightly season the wings with the bbq rub of your choice. A little goes a long way on these

Step 3

Add all the ingredients for the maranade and the wings to a large bag or bowl and maranade for 3.5 hrs or more. I wouldn't go more than 10 hours. 4 hours is about perfect.

Step 4

Set up the smoker for 270°F and place them all on the smoker, skin side up (very important) They need about 1/4 of an inch space around each wing. You don't have to wipe the maranade off, but you don't want them swimming in it.

Step 5

Lightly season again with the bbq rub, don't over do it.

Step 6

Smoke them at 270° for about 40 minutes, or when the skins get dark, flip and then smoke them until they reach 180° F - 185° F (about an hour total)

Step 7

Pull them off, if you cover them don't cover tightly, sauce them up or eat them as is, they're delicious either way. Rest for 10 minutes, they don't need much more time than that.

Step 8

Optionally, put your butter and Frank's hot sauce in a sauce pan and heat until melted, mix together thoroughly you can sauce the Wings by tossing them in a bowl with the hot sauce. It is hot, and these wings are perfect without it. So I would strongly consider just placing it on the table and allowing people do decide if they want to make their wings buffalo wings.