#SMOKED HOT WINGS PLUS#
#SMOKED HOT WINGS FREE#

Step 13 Add the chicken wings to the grill and smoke for 30 minutes.Step 12 Brush the grate of your grill down so that you have a nice, clean surface to work with.My Traeger sat between 165-180F during this process. If you don’t have the smoke setting, try going for the lowest possible temperature setting. Step 11 Set your pellet grill to the “Smoke” setting.Step 8 Transfer contents into large quart containers or Tupperware, cover and refrigerate until ready to use.Use a whisk to thoroughly combine everything. Step 7 Combine all the ingredients for the sauce into a large mixing bowl.Refrigerate the wings while you let them dry brine. You should have plenty of rub leftover to use for your next batch. Step 5 You can season the wings for up to 24-hours ahead of time, but even just an hour or two makes a huge difference.We’re not trying to cover every square millimeter, but they should be evenly coated.

#SMOKED HOT WINGS FREE#

Feel free to be liberal with the seasoning. Step 4 Once the wings are dry, thoroughly season them with your dry rub.This is easiest to do in large foil pans if you have them. Using paper towels, thoroughly dry the wings as best you can, the drier the better. Step 3 Next, pat the wings dry….very dry.Step 2 Combine all ingredients for the dry rub into a mixing bowl and mix together until all ingredients are well combined.When you start to barely see that WHITE bone (not gray bone, or ivory bone, but WHITE-colored bone) and the meat is starting to pull back on its own, you should be good. But at the end of the day, just keep an eye on the wings. I found that the meat really starts to pull effortlessly from the bone when the internal temp reaches 190-195F. Lots of folks suggest pulling wings at or around 175F, but during my test batches, they just weren’t quite done. Temperature: I got lots of tips/tricks from the online BBQ community.Until Lauren got me to try Duke’s and I finally saw the light. Some people can get very offended when they find out they’re eating a mayo-based sauce. I will say that it was hard to explain to people what was in the sauce at the competition.

I think we did a beer can chicken and finished it with their recipe and it was jaw-dropping good. We first tried making this sauce a few years ago whenever Duke’s Mayonnaise mentioned something about it on their bottle label.

Alabama “White” BBQ Sauce: For a sauce that’s been around since 1925, it’s crazy to me that this is just now starting to take off in the BBQ world.

There’s enough Mesquite to give it that signature Texas flavor, but it’s never overpowering. I’m sure I can find a signature blend or whatever that’s already mixed, but this has been my go to for the past few months and I don’t see any need to change.

For me, I’ve found that I like a 1:1:1 ratio of Hickory, Pecan and Mesquite pellets.

The Wood: Again, something that we can go back and forth on forever and ever.

Once with a dry rub before they go on the grill and then again with the secret weapon: Alabama “White” BBQ sauce. I like the meat to have a little bit of tooth to it but still have easy bone separation. Some like them buttery to the point that they almost taste braised. Some like them super crispy, maybe even slightly charred or burnt.

The Texture: The desired texture of chicken wings varies from person to person.

Indirect heat is very important for this method. Just know that if you’re not using a pellet grill, the cook time may vary.

#SMOKED HOT WINGS PLUS#

Total cook time for me is around an hour plus a little bit of resting time.

We roll low-temp smoke on these wings for thirty minutes and then crank it all the way up to 400F to finish them off. But you need to have quick and easy temperature control. They could easily be done on a charcoal grill, Big Green Egg or maybe even an offset smoker. The Grill: I cooked these wings on a Traeger pellet grill.They’re so good I actually won the competition, earning the title of “Lord of the Wings.” Creamy, sweet and tangy with a hint of heat. Fall off the bone tenderness A generous kiss of smoke. After LOTS of practice, I finally found the method that worked best for me (and for the rules of our competition). I got some great advice from a handful of folks online. I decided to enter a local chicken wing cooking competition recently and spent several weekends testing out methods, sauces and rubs. Follow this recipe to make some of the best dang chicken wings you’ve ever had.

Smoked hot wings