Smoked Hot Wings

If you’re a fan of traditional hot wings, I guarantee you’ll love them prepared on a smoker. The light wood smoke gives them a really great flavor that you just can’t get any other way. Here’s what you’ll need:

For the marinade:

1 Bottle of Frank’s Red Hot Sauce 12oz
½ Cup Olive Oil
2 Tablespoons Worcestershire Sauce
2 Tablespoons Soy Sauce

Place the Chicken Wings in a Large Zip Lock bag and pour the marinade over them. Refrigerate for 4-6 hours. I like to leave them in the marinade overnight if possible.

Next remove the chicken wings from the marinade and place on wire racks to drain excess liquid. Now it’s time to season. I use a combination of: Seasoned Salt, Black Pepper, Garlic Powder, Onion Powder, Cayenne Pepper, and Sweet Paprika

You can use any dry rub or combination of seasonings you like. I’ve used Cajun, Jerk, Greek, Bbq Dry Rub, just about anything you can imagine.

Set up your smoker or grill for indirect cooking. Chicken is a light meat, and can really absorb too much smoke, so use a mild fruit wood like apple or cherry to give it just the right amount. The cooking temperature for wings should be 250-275. Place the wings on the smoker and cook for 1 ½ hrs. Remove the wings from the smoker and place in a large bowl.

For the sauce I use:

8oz Frank’s Red Hot Sauce
1 stick Real Butter
1 teaspoon Worcestershire Sauce
1 teaspoon Honey
¼ teaspoon Garlic Powder
¼ teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper

Combine all ingredients in small sauce pan and pour over wings. Toss to coat and return to the smoker for 15-20 minutes. Serve along with fresh Celery, Carrots, and Blue Cheese dressing. If you want them crispy drop them in hot oil for 1-2 minutes after smoking. Toss them in the sauce when they come out of the hot oil and immediately serve.

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