These chicken wings are one of the most popular appetizers at Super Smokers BBQ. The sweetness comes from honey and the kick comes from using the hottest, spiciest barbecue sauce your taste buds can handle. You will need apple wood chips and a disposable foil pan for this recipe.
"Peace, Love, and Barbecue" by Mike Mills and Amy Mills Tunnicliffe
- 2 1/2 tablespoons/37.5 mL ground black pepper
- 1 tablespoon/15 mL onion powder
- 1 tablespoon/15 mL chili powder
- 1 tablespoon/15 mL garlic powder
- 1 tablespoon/15 mL seasoned salt
- 5 pounds/2.3 kg chicken wings, rinsed and dried
- 1 cup/240 mL honey
- 1/2 cup/120 mL hot barbecue sauce (or more to taste; use your favorite and the hottest sauce you can stand)
- 3 tablespoons/45 mL apple juice
1. Make a dry rub by sifting the pepper, onion powder, chili powder, garlic powder, and seasoned salt into a bowl to blend.
2. Place the chicken wings in a large resealable plastic bag. Pour in the dry rub and shake to coat the wings well. Marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).
3. Prepare coals using 3 pounds of charcoal. Make sure the coals are in a pile to one side of your grill or smoker. After the coals have turned white, place 2 cups of soaked and drained apple wood chips on the pile of coals. Set the wings on the grate so they will cook by indirect heat -- in other words, not over the coals -- and smoke for 25 minutes. Turn the wings and smoke for another 20 to 25 minutes.
2. Mix the honey, barbecue sauce, and apple juice together in a small saucepan. Cook over medium heat until warmed through, about 2-3 minutes.
3. Place the wings in a disposable foil pan and pour the warm sauce over the wings. Toss to coat evenly. Cover and smoke for another 20 to 30 minutes, stirring occasionally, until the glaze is finished the way you like it. If you're using a grill, you can move the aluminum pan directly over the coals while you're glazing the wings. Chicken wings are fully cooked once the internal temperature reaches 175 degrees F.
4. Remove from heat and serve.