Prep 20 mins
Cook 30 mins
Cut the chicken wings into two parts, discarding the tip, which has no meat. The wings will absorb more flavor and are easier to smoke, and more fun to eat. From the cookbook, "Smokin"
- 1 1⁄2 lbs chicken wings, will fit on the smoker rack at one time (about 16 pieces)
- 2 tablespoons wood chips
- kosher salt
- fresh ground black pepper
- 1 1⁄2 tablespoons unsalted butter
- hot red pepper sauce
- Chicken wings can take more assertive woods, like hickory or mesquite, but also work well.
- with mellower choices like alder or cherry.
- Trim the wings into sections, discarding the tips.
- Season 1 1/2 pounds of wings with 1 1/2 teaspoons kosher salt and a generous 1/4 teaspoon freshly ground black pepper.
- Smoke over medium heat until an instant-read thermometer inserted into the thickest part.
- of the drummie registers 170ºF, 20-25 minutes from the time the smoker lid is closed. Check for doneness after 20 minutes into cooking time.
- After closing the lid of the smoker, slice about 1 1/2 tablespoons butter into a heatproof mixing bowl. Set the bowl on top of the smoker to melt the butter as the wings smoke.
- When the wings are done, toss them in the butter, seasoning them with as much of your favorite hot red pepper sauce as you'd like. That, and a lot of napkins is all you need-skip the celery/blue cheese thing.