Smokestack Wings

Smokestack wings

1 tbsp. kosher salt

2¼ tsp. sweet or smoked paprika

1½ tsp. garlic powder

1½ tsp. onion powder

1½ tsp. dried thyme

1½ tsp. dried Oregano

¾ tsp. ground black pepper

¾ tsp. ground white pepper

½ tsp. dried sage

½ tsp. cayenne

2½ lb. chicken wings

1 stick butter, melted

½ cup mild hot sauce

¼cup Old Bay seasoning Juice of 1 lemon

 

1. In a bowl, whisk together salt, paprika, garlic and onion powders, thyme, oregano, both peppers, sage, and cayenne. Toss wings with spices in bowl; chill 4 hours.

 

2. Meanwhile, make the sauce: Whisk together butter, hot sauce, Old Bay, and lemon juice in a large bowl, and then pour half into another large bowl; set both aside.

 

3. Grill your favorite way adding sauce when you like, during the cook and at the end of the cook. If you don’t sauce at the end half the sauce is enough for 16 wings. I do not add sauce at the end. I like my wings more on the dry side.

I do mine on my pellet smoker, one hour at 225 deg. coat wings in the sauce and then back on at 300-325 deg. for another 30 minutes

Comments