- Dry Rub:
- 1 tablespoon kosher salt
- 1 1/2 teaspoons ground black pepper
- 1 1/2 teaspoons Cajun seasoning
- 2 1/2 pounds chicken wings
- Sauce:
- 2/3 cup hot pepper sauce (such as Frank's RedHot®)
- 1/2 cup butter
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon garlic powder
- 1 pinch salt to taste
- Heat a smoker to 225 degrees F (110 degrees C) according to manufacturer's directions.
- Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl to make dry rub. Sprinkle over chicken wings.
- Cook chicken wings in the preheated smoker until tender, 1 to 1 1/4 hour.
- Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth. Remove from heat.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.
- Grill coated wings until skin is browned and starting to get crispy, 4 to 5 minutes per side. Transfer to a large bowl and stir in remaining sauce until wings are well-coated.
05/22/2018
recipepes.com
Smoked Chicken Hot Wings, recipe
PT15M
PT1H
5
455 calories
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