Description
These smoked chicken hot wings are tender, flavorful, and perfectly smoky, finished on the grill for a crispy skin. Served with celery sticks and blue cheese dressing, they make a fantastic party appetizer or game day treat.
Ingredients
Dry Rub
- 1 tablespoon kosher salt
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons Cajun seasoning
- 2 ½ pounds chicken wings
Sauce
- ⅔ cup hot pepper sauce (such as Frank's RedHot)
- ½ cup butter
- 1 ½ tablespoons white vinegar
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon garlic powder
- 1 pinch salt to taste
Instructions
- Prepare Smoker: Gather all ingredients. Heat your smoker to 225°F (110°C) following the manufacturer's instructions to ensure proper smoking conditions.
- Make Dry Rub: In a small bowl, mix together the kosher salt, ground black pepper, and Cajun seasoning. Sprinkle this dry rub evenly over the chicken wings to coat them well.
- Smoke Wings: Arrange the chicken wings on wire racks in a single layer without stacking. Place the racks inside the preheated smoker. Add wood chips (hickory recommended) according to your smoker’s directions. Smoke the wings at 225°F for 1 hour until tender.
- Prepare Sauce: While the wings smoke, combine the hot pepper sauce, butter, white vinegar, Worcestershire sauce, garlic powder, and a pinch of salt in a small saucepan over low heat. Stir frequently until the butter melts completely and the sauce is smooth, then set aside.
- Preheat Grill and Coat Wings: Preheat an outdoor grill to medium-high heat and lightly oil the grate to prevent sticking. Transfer the smoked wings to a large bowl and toss with half of the prepared sauce to coat evenly.
- Grill Wings: Place the sauced wings on the hot grill. Cook for about 4 to 5 minutes per side until the skin is browned and crispy and the internal temperature reaches 165°F (74°C) near the bone.
- Final Coating: Remove the grilled wings and transfer back to the bowl. Toss with the remaining sauce ensuring every wing is well coated. Serve immediately with celery sticks and blue cheese dressing if desired.
Notes
- Hickory wood chips are recommended for smoking, but you can use any wood chips you have.
- The nutrition information includes the full amount of sauce and dry rub; actual intake may vary.
- For food safety, ensure wings reach an internal temperature of 165°F (74°C).
- Prep Time: 15 mins
- Cook Time: 1 hr 15 mins
- Category: Appetizer
- Method: Smoking and Grilling
- Cuisine: American
