Stove Top Smoker Smoked Chicken Wings

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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