INGREDIENTS
- 4 lbs chicken wings, patted dry
- sweet and smoky chicken rub - (or your favorite store-bought rub)
- 2 Tbsp vegetable oil
- hickory wood pellets
- 1/2 medium sweet yellow onion -, finely minced
- 5 cloves garlic -, finely minced
- 1/2 cup bourbon (use a good quality)
- 1/4 cup tomato paste
- 2 cups ketchup
- 1/2 cup packed light brown sugar
- 1/3 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 2 Tbsp liquid smoke
- 1/2 Tbsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- a few dashes of hot sauce - (optional)
SMOKED CHICKEN WINGS
- Pat chicken wings dry with a clean paper towel. Add wings to a large mixing bowl and toss with vegetable oil. Add rub and massage into the wings, making sure each wing is coated.
- Add hickory wood pellets to hopper. Turn on smoker, open lid and set to the SMOKE setting. Heat on SMOKE, with the lid open, for 5-10 minutes, until very smoky. Add chicken wings to oiled grill grates, set smoker to 250 F degrees. Close smoker lid and smoke for 2 hours 30 minutes, or until chicken wings reach an internal temperature of 165 F degrees. Use an instant read meat thermometer to insure accurate cooking temperatures.
- Change smoker setting to HIGH and baste chicken wings on both sides with bourbon BBQ sauce. Cook wings for 5 minutes, then flip them over and cook 3-5 minutes on the other side.
- Select SHUT DOWN on smoker and remove chicken wings to a foil or parchment lined plate or baking sheet. Let rest 5-10 minutes. Turn smoker off and unplug it.
- Eat wings as is, or brushed with additional BBQ sauce.