Superchicken Smoked Wings

From Dr. BBQ’s book Slow Fire: The Guide to Lip-Smacking Barbecue

A couple of weeks ago someone at work had Buffalo wings for lunch. I could smell them, and the heat on them. That kicked in a craving for hot wings for me. It doesn’t take much to make me crave hot wings. Sometimes seeing hot wings in a commercial will do it. These wings are fantastic. I’ve made them several times and they’re always a hit. They’re also a great Superbowl party food (but I guess that goes without saying 😉 ).

EGGcessories Needed

• ConvEGGtor

Ingredients

• ½ cup Thin and Spicy Barbecue Sauce
• ½ cup Louisiana Hot sauce, plus more for serving (optional)
• 12 whole fresh chicken wings
• Superchicken Wing Rub

Directions

Prepare your cooker to cook indirectly at 250° F using light cherry wood for smoke flavor.

There was a lot of fruity flavors in the rub (like orange peel and lemon pepper) so I used apple wood.

In a small bowl, mix together the barbecue sauce and hot sauce. Set aside.

If you’re heat adverse, or have people in your family that are heat adverse, leave out the hot sauce. Or if you’re making this for a party, make some with the hot sauce and some without! 🙂

Cut the tips off the wings and discard.

The recipe calls for whole chicken wings. I’ve made this recipe a couple of times and shopped for the wings in several places. I’ve yet to find whole chicken wings. Don’t know why, because it seems like it should be a fairly common item. It’s also why you don’t see a picture until mixing the chicken parts with the rub. I’ve done it with the half wings and chicken legs and it was still a hit.

Slash each wing in the joint, just through the skin but leaving the wing intact.

You won’t have to do this if you don’t use the whole wing.

Season the wings liberally on all sides with the rub.

I made half a batch of Superchicken Wing Rub and dumped the whole thing in the bag.

Put them in the cooker and cook for 2 hours.

Brush the wings with the sauce mixture, then flip and brush the other sides.

Continue cooking, brushing and flipping every 30 minutes, for another 1 ½ hours, or until the wings are very tender.

I found when using the smaller wings I didn’t need to do the last 30 minutes of the cook. As you can see by the picture these bad boys were done!

Transfer the wings to a platter and tent loosely with foil. Let rest for 5 minutes.

Serve the wings with extra hot sauce, if desired.

I also put out celery and blue cheese dressing.