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| Chef | |
| Submitted | August 15th 2008 |
| Cuisine | American |
| Category | Appetizer |
| Level | Intermediate |
| Servings | 8 |
| Rating |
Ingredients
5 Pounds chicken wings
1 Cup honey
1/2 Cup your favorite BBQ sauce
1 Tablespoon Frank's Red Hot hot sauce
3 Tablespoons apple juice/ cider
2 1/2 Tablespoons ground black pepper
1 Tablespoon onion powder, garlic powder
1 Tablespoon chili powder, seasoned salt
Smoked chicken wings with a kick.
Directions
Mix the dry rub (pepper, the powders and seasoning salt) together in a bowl.
Put the chicken wings in a big plastic bag and pour in the dry rub in to it. Shake to coat. Let the wings marinate over night or at least 30 minutes.
Smoke the wings over 230 degree heat over charcoal with apple wood chips for 25 minutes. Flip wings and smoke another 25 minutes.
While you're smoking the wings, make the BBQ sauce by pouring the apple juice, honey, BBQ sauce and hot sauce in a sauce pan. Simmer over med. heat until warm 5-10 minutes.
After the wings have smoked for about 50 minutes, pour the wings into a disposable aluminum pan. Pour the sauce you just made over the wings and toss to coat 'em throughly. Cover the pan with aluminum foil and put back in your smoker/grill for another 20 - 30 minutes until the wings have a nicely glazed sheen to 'em.
Mike's original recipe calls for the BBQ sauce to already be "hot" but since most brands in grocery stores are of the "sweet" variety, I add in Frank's Red Hot or your favorite hot sauce for the "kick" that you expect from wings.
Put the chicken wings in a big plastic bag and pour in the dry rub in to it. Shake to coat. Let the wings marinate over night or at least 30 minutes.
Smoke the wings over 230 degree heat over charcoal with apple wood chips for 25 minutes. Flip wings and smoke another 25 minutes.
While you're smoking the wings, make the BBQ sauce by pouring the apple juice, honey, BBQ sauce and hot sauce in a sauce pan. Simmer over med. heat until warm 5-10 minutes.
After the wings have smoked for about 50 minutes, pour the wings into a disposable aluminum pan. Pour the sauce you just made over the wings and toss to coat 'em throughly. Cover the pan with aluminum foil and put back in your smoker/grill for another 20 - 30 minutes until the wings have a nicely glazed sheen to 'em.
Mike's original recipe calls for the BBQ sauce to already be "hot" but since most brands in grocery stores are of the "sweet" variety, I add in Frank's Red Hot or your favorite hot sauce for the "kick" that you expect from wings.
Citation: Mike Mills/ Terry Black