Unlike most of the recipes on here, wings tend to be more of a hot and fast cook, but can defiantly also be done low and slow. Their size makes them at most a two hour cook, and my method uses the added awesome taste of smoked honey
- 10-12 chicken wings
- Quality dry chicken rub (such as Moonshine BBQ Chicken Rub)
- Honey (for an out-of-this-world spin, try Blend Smoked Honey)
- Smoking wood (either apple or cherry)
SMOKED CHICKEN WINGS METHOD
- Give chicken wings a generous coating of chicken rub, and set aside for a half hour
- Arrange your BBQ heat beads or charcoal in the centre of your kettle, get a number of coals going in your chimney starter and then add on top of the unlit fuel. You want to get your temperature up to either 225-250F for a long cook, or up to 350 for a fast cook.
- Arrange your wings around the outside edge of the grill plate away from the fuel (see image), add a chunk of smoking wood to the centre of the grate and close the lid.
- Cook for either 80min on 225-250, or for 35 – 45 min at 350F
- Glaze the wings with some honey and cook for another 10 minutes.
- Remove smoked chicken wings from the heat, drizzle with more honey and serve (why not try our ultimate BBQ slaw as a side)