This Football Season, Try Smoking Your Wings

Original Buffalo Wings are deep fried and commonly breaded. At home most people I know cook them in the oven, with the store bought Hooters or Texas Pete style sauces. While both methods are good try to do your wings on the smoker then finish them on the grill to crisp the skin up. You will not be disappointed.


Rub Ingredients:
Paprika
Sugar
Salt
Pepper
Onion Powder
Garlic Powder

The Glaze:
1 Cup Honey
1/2 Stick Butter
Texas Pete, Franks or other favorite Hot Sauce

A chicken wing has three parts. You can cook them whole or cut them apart (the traditional way). Sometimes I cut 'em & sometimes I don't. The tips have almost no meat and can be tossed. If I cook them whole I leave them on. I love to chew on the dried out wing tips.

Rinse your meat and pat dry. Cut 'em apart if you want. Lightly dust them with your rub. Use what's listed above or use your favorite. Toss them on your smoker with some apple, cherry or hickory wood. The prefered temp is around 210°, and smoke for about 2 to 2 1/2 hours. I like to go to about 180° internal with chicken to be safe -and... you should be able to suck the meat off the bone.

While your wings are smoking, start your glaze. Heat the honey and butter over low heat until the butter is melted. Stir in the hot sauce and keep warm until your ready. If you really like the Hooter's sauce you can use it here.

After smoking toss the wings on the grill over medium, direct heat. Be sure to spray or oil the grate to reduce sticking. You'll need to watch these. They will only take about a minute (or less) per side. Remember these are already cooked. You are just looking to crisp up the skin a bit.

Throw them in a large bowl, pour in the sauce (save some for dipping) and toss to coat. Serve with a couple dipping sauces. I recomend blue cheese (very traditional) some of the glaze and for a real treat - sour cream.