Smoked Hot Wings
Hot wings are essential football food… and slow-smoking them is about the best way to enjoy them.
And all you need are some chicken wings (I prefer the whole wings), some BBQ Rub and a great wing sauce.
First you wash your chicken wings really well under cool water and then pat them dry.
Next you come with a really great BBQ Rub… Of course I’m using my own Killer Hog’s The BBQ Rub. But you can use whatever BBQ Rub or seasoning you like here.
Once the chicken wings are rubbed, get your smoker up to 275 and keep that temp steady. 275 is perfect for smoking chicken wings because that temp allows you to get that chicken skin crispy – but still get the meat cooked.
Put your wings on the smoker and keep the temp steady. You will want to check them – and turn/flip them – every 30 minutes or so. You don’t want them to get too dark – and you don’t want these buffalo chicken wings to get overdone.
I don’t usually probe my wings, I just open one up and take a look. If there is no pink and the juices are running clear, they are good to eat.
Once the wings are off the smoker, it’s time to sauce. Use whatever hot sauce you like, but if you want to try a really great and traditional hot wing sauce, I’ve included my recipe below…
Big Mac’s Smoked Hot Wing Sauce Recipe:
- 8oz Franks Hot Sauce
- 4 oz real butter
- 2 TBS Honey
- 1TBS Worcestershire Sauce
- 1 tsp granulated garlic
- 1 tsp black pepper
Melt butter in small sauce pot over medium heat. Add remaking ingredients and whisk until combined.
Now all that is left to do is eat. Serve with some celery and ranch or blue cheese and you have the perfect foot ball food.
Smoked Hot Wings