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Slow hickory smoked chicken wings seasoned in a dry rub blend and basted in barbecue sauce.
I’m so excited for this one! I spent all of last year rekindling my love of all things grilling and smoking. I’m excited to share some really cool recipes this year with you guys that involve the smoker, grill and even my pizza oven.
It was a beautiful start of the day. I had a pork shoulder and wings to use. So I figured let make a day out of it. Especially since it wasn’t too late in the day. As long as it’s before noon I can be persuaded to pull out the grill or smoker excluding brisket that is. Brisket I like to start before the sun comes up. For this recipe I had really good intentions. I was going to make pretty simple plain smoked chicken. As it turns out I got pretty heavy handed with the cayenne so I had to recuse the chicken with honey barbecue sauce. Everything turned out fine in the end. This turned out to be one of my best barbecue chicken recipes so I’ll be keeping this one around. Check out my tips and tricks below. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST SMOKED BARBECUE CHICKEN WINGS:
use whatever wood you have on hand: if you have a giant smoker you more than likely have your personal preference of wood on hand. For this recipe i used mesquite but pecan, apple and cherry all work well. since they are very common you probably have it on hand.
if your skin is tough: if your skin is tough you probably have a lot of smoke going on and not too much heat. so finish them in the oven or depending on whats left in the smoker crank up the heat to finish everything off.
smoking and grilling: smoking your meat is not necessarily cooking your meat. so make sure before you serve your chicken that you raised the temperature in the smoker to make sure its cooked through. for amateur grillers it can be easy to confuse a pink smoke ring and raw meat.
thermometers: check your meat with a thermometer if you’re not sure if something is done. it’s the simplest way to do things before removing everything from the smoker.
sugar: Be mindful if your adding sugar to your rub or coating it in barbecue sauce and the smoker is at a high heat. sugar is a great way to form sticky layer of sauce onto your meat . especially if you layer and let it set and keep layering. but at some point the sugar can burn and cause you food to taste bitter.
sauce: use whatever sauce you want. the barbecue sauce aspect was an accident for this dish. so use whatever flavor you’d prefer. some of my favorites are hot butter, parmesan and a sweet honey. use this recipe as a outline.
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