• 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)



  1. 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.  

  2. 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.

  3. 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.

  4. 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.  

  5. Eat wings as is, or brushed with additional BBQ sauce.