A little sticky and with just the right amount of smoke, the slightly crispy skin is beyond delectable and the tender meat comes cleanly off the bone!
Course Entree
Cuisine Hot Smoking
Prep Time 10 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Servings 4-5
Author Jeff Phillips
Ingredients
3lbsof chicken wings
Olive oil
Jeff's original rub
Jeff's barbecue sauce
Large ziptop bag
Beeralmost any kind will work
Honey
Instructions
Season up the Chicken Wings
Rinse the chicken wings under cold water then pat them dry with a paper towel
Put the raw chicken wings into a large ziptop bag and pour in about ¼ cup of olive oil.
Add about ½ cup of Jeff's original rub (per 3 lbs of chicken wings) to the bag.
Close the bag and shake, rattle, and roll the bag to allow the rub to coat all of the chicken.
Marinate Chicken Wings Overnight
Place the bag of wings into a pan of some sort to ensure that they do not leak and then into the fridge to keep them cold.
Allow them to marinate in the fridge overnight or for 6-8 hours for best results.
The next morning or when you are ready to smoke the chicken wings, remove the bag of wings from the fridge and pour them into a pan so you can easily place them onto the smoker.
Smoking the Chicken Wings
Set up your smoker for cooking at 225 °F with pecan wood if possible (it’s awesome on these smoked chicken wings!).
Smoke the wings with indirect heat and leave the water pan dry to give the skin a better texture with less humidity.
Use pecan wood if you have it and maintain 225 -230 °F for about 1.5 to 2 hours.
About 30 minutes before the wings are done cooking, brush the honey and beer barbecue sauce (recipe below) onto the tops of the chicken wings.
Let them cook for another 10 minutes then flip them over and repeat on the other side.
Cook the chicken until it measures 165°F as measured by a tested digital probe meat thermometer.
Making the Beer and Honey Barbecue Sauce
Combine 1 cup of Jeff's barbecue sauce, 2 TBS of honey and ½ cup of beer until it is well mixed.